|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...
11 - 20 of 87 for yeast donut
Combine yeast, sugar and ... thick. Cut into donut shape. Fry in ... each side. Use leftover, over worked dough for fritters. 2/3 dough 1/3 pie filling.
Meat milk until ... large bowl sprinkle yeast over warm water. ... 1/2" thick, cut donuts and let rise ... brown. Dip donuts in glaze while donuts are hot.
Preheat oven to 425°F. Put yeast in 1/2 cup ... minutes, remove from oven - brush again with butter and roll in granulated sugar. Makes 15 to 18 doughnuts.
In a small bowl, dissolve dry yeast in the warm ... into hot oil. Turn strips as they rise to the surface. Fry until golden brown. Coat with powdered sugar.
Dissolve yeast in water; add ... 8-10 minutes until golden brown. Brush with melted butter again. When cool, frost and dip in chopped nuts. Makes 1 dozen.
Mix: Mix separately: Add to milk mixture. Add 3 cups flour, one cup at a time. Mix. Cover and let stand to rise for 45 minutes. Roll out on floured ...
Put yeast in warm water. ... around. Add more water. Beat and let rise double in size then beat some more. Deep fry as for donuts. Roll in granulated sugar.
Mix dry ingredients ... too sticky. Flour work area and roll donuts or cut bones from dough. Bake at 300 degrees for 45 minutes on greased cookie sheet.
Dissolve yeast in warm milk. ... overnight. Roll out 1/3 inch thick. Cut and let raise 30 to 40 minutes. Drop in hot fat. Turn when side is brown (golden).
Dissolve yeast and sugar in ... Deep fry at 360 degrees for 2-3 minutes. Drain on paper towels. Sprinkle with confectioners sugar. Serve warm with coffee.
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