|English Bread and Yeast Cooking|
|by Elizabeth David|
An inspired collection of recipes includes informative essays on the history and traditions of bread making and provides American equivalents in r...
Results 1 - 10 of 207 for yeast doughnuts
Scald 1 cup ... pkg. active dry yeast in 1/4 cup ... cut using a doughnut cutter or two ... each cut. Let doughnuts rise for 30-60 ... tops instead of dipping.
Pour yeast into the lukewarm ... powdered sugar to make a real soft or runny icing. Dip donuts in while hot and it will form a glaze, drain on a cake rack.
Scald milk. Pour ... and salt. Soak yeast in warm water. ... dough out 1/2 inch thick. Cut. Let rise again. Fry in hot grease. Sprinkle with powdered sugar.
Pour over sugar ... Cool. 2 packages yeast - either compressed ... Cut with large doughnut cutter. Place on ... make a creamy mixture. 1 teaspoon vanilla.
Heat milk with ... Let cool. Put yeast in 1/2 cup ... glass. Fry in Crisco until light brown on both sides. When cool dust with powdered sugar. Makes 6 dozen.
Note: This same ... used to make doughnuts, sweet rolls, ... 2 hours. Let yeast dissolve in water. ... but the recipe may be easily halved. Makes 4 dozen.
In large bowl, ... let cool. Add yeast, eggs and ... Fry in hot oil. When all are fried, dip in powdered sugar mixed with hot water, this makes a glaze.
Add yeast to warm water; ... in warm place until double in bulk. Drop by teaspoon in deep fat until golden brown. Drain. Coat with confectioners' sugar.
Dissolve yeast in warm water. ... out, cut, let rise 20 minutes. Cook in deep fat 400 degrees until brown. Turn, remove and dip in glaze while still hot.
Dissolve yeast in warm water. ... thick. Cut with doughnut cutter; let rise ... brown. Drain on paper towels and dip in glaze. Mix together and dip doughnuts.
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