|Cooking from the Hip|
|by Olaf Mertens|
Award-winning chef Olaf Mertens is passionate about food. He believes every component of a dish should have its own distinct flavor.
Results 1 - 10 of 56 for rolls donut
Result Page: 1
Let stand 10 ... less. Let rise. Roll out in rectangle for rolls. Spread with ... doubled in size. Donuts: Roll out, ... Dip donuts in glaze. Serve warm.
These are very ... and cut out rolls or donuts, or shape ... glaze. Allow excess glaze to drip from doughnut. You must work quickly before glaze hardens.
Dissolve yeast in ... double. Punch down. Roll out cinnamon rolls or cut donuts. Let rise ... rolls until golden brown, about 15-20 minutes. Fry donuts.
Dissolve yeast in ... in size. Shape rolls and let rise ... degrees for 15-20 minutes. Dough may be refrigerated up to 6 days, using only what is needed.
Add 1 tablespoon corn starch for each cup of flour. They don't get greasy. Mix, roll, cut and cook in hot fat.
Prepare 2 cups ... Punch down and roll out and cut into doughnut shapes or long sticks or bars. Let rise again until light and fry in deep fat until browned.
Mix in order given. I use melted fat that I am going to fry them in. I use a deep fryer and turn to the hottest number.
Mix sugar, eggs ... melted shortening. Sift 1 cup flour, soda and baking powder. Then add flour a little at a time until ready to roll. Fry in deep fat.
Mix all ingredients. ... that is easily handled. Roll dough to about 3/8" thick, cut and fry in fat at 375 degrees. Turn only once and then drain on rack.
Open rolls, spread each ... rolls. Deep fry in oil until golden. Roll in sugar and cinnamon or melt chocolate chips and dunk half. Decorate with sprinkles.
Result Page: 1
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