|Glazed America: A History of the Doughnut|
|by PAUL R. MULLINS|
In Mullins's skillful hands, this simple pastry provides surprisingly compelling insights into our eating habits, our identity, and modern consume...
1 - 10 of 67 for sour cream doughnut
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ALTERNATE GLAZE: Mix ... degrees. Mix all doughnut ingredients together until ... chopped nuts, chocolate or multi-colored sprinkles or toasted coconut.
On the farm cream was always at ... a rich light doughnut. First cream ... time with the sour milk. Sift in ... Drain on paper towels and roll in sugar.
Heat oven to ... teaspoon cinnamon, the sour cream and egg until ... 2 1/2 inch doughnut cutter. Lift doughnuts ... consistency. Yield: 12-13 doughnuts.
Combine sour cream and egg. Sift ... on each side. Drain on absorbent paper. Serve with confectioners' sugar, molasses or syrup. Makes about 2 1/2 dozen.
Beat sugar and eggs thoroughly. Add sour cream and vanilla. Mix ... they will cook uniformly on both sides. Drain on paper towel. Makes 24-28 doughnuts.
Heat oven to ... 1/4 teaspoon cinnamon, sour cream and egg until ... Cut with floured doughnut cutter. Lift doughnuts ... sides. Served warm. 10-12 doughnuts.
Beat eggs and ... Add soda to sour cream and milk. Combine ... out dough to 1/2 inch thickness. Cut with doughnut cutter. Fry at 375 degrees, turn once.
Beat eggs well. ... constantly. Then add sour cream. Sift flour ... roll out the doughnuts. NOTE: You ... molasses and 1 1/2 teaspoons ginger to preceding rule.
Combine eggs and sugar. Combine sour cream and soda. Combine ... thoroughly. Roll on floured board to 1/4 inch thick. Cut with doughnut cutter. Fry in deep fat.
Sift flour and ... beaten eggs, add sour cream, sugar, buttermilk ... with sugar. Best served warm. This recipe can also be rolled for regular doughnuts.
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