|English Bread and Yeast Cookery|
|by Elizabeth David|
In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread an...
1 - 10 of 87 for yeast donuts
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Scald 1 cup ... pkg. active dry yeast in 1/4 cup ... doughnuts while dipping. If desired, glazed can be drizzled over doughnut tops instead of dipping.
Place Crisco, sugar ... until lukewarm. Dissolve yeast in 1/4 lukewarm ... ready to make donuts, heat 3-4 ... confectioners' sugar over donuts while still warm.
Combine all ingredients ... warm or hot donuts. Dissolve yeast in lukewarm water. ... rise again. Then fry donuts or bake bread approximately 450 degrees.
These are very ... Cool, then add: Yeast combination 3 1/2 ... out rolls or donuts, or shape ... from doughnut. You must work quickly before glaze hardens.
Note: This same ... 2 hours. Let yeast dissolve in water. ... chocolate has set. This makes a large batch, but the recipe may be easily halved. Makes 4 dozen.
To the milk ... add the dissolved yeast. Stir and ... side. Cool and dip in glaze of powdered sugar, vanilla and warm milk thick enough to cling to donuts.
Dissolve yeast in warm water. ... rise for 1 hour. Bake at 350 degrees for 15-20 minutes. Dough may be refrigerated up to 6 days, using only what is needed.
Pour the warm water over the yeast in a medium-sized ... cut with floured donut cutter; put them ... warm place till donuts double in size, ... 1 tbsp honey; glaze).
Add yeast to lukewarm water ... cut with a donut cutter (or use ... again, until the donuts are plump and ... makes 6 to 7 average sized donuts. . Dayal
Measure yeast into 1 cup ... rise about double in bulk, before cooking center from donut. Be sure it is hot enough. Maple bars can be made from this recipe.
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