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The old-fashioned doughnut is a term used for a variety of cake doughnut prepared in the shape of a ring with a cracked surface and tapered edges. [1] While many early cookbooks included recipes for "old-fashioned donuts" that were made with yeast, [2] the distinctive cake doughnuts sold in doughnut shops are made with chemical leavener and may have crisper texture compared to other styles of ...
This doughnut recipe can be made any time of the year, thanks to its use of frozen blueberries in the dough and jam in the glaze. That means it will always be the right time and season for ...
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
For the doughnuts: Open the biscuits, and use a small circle cutter or a bottle cap to cut out the doughnut holes from each biscuit. Preheat the air fryer to 400°F, if required.
A cruller (/ ˈ k r ʌ l ər /) is a deep-fried pastry popular in parts of Europe and North America. In Europe it is typically either made of a string of dough that is folded over and twisted twice to create its signature shape or is formed from a rectangle of dough with a cut in the center allowing it to be pulled over and through itself to produce distinctive twists in the sides of the pastry.
A dessert made with flour, soaked rice, and molten jaggery, fried with oil, and topped with sesame or poppy seeds. Banana fritter: India and Southeast Asia: A fritter made by deep-frying battered banana or plantain in hot oil. Badusha: South India: A South Indian food similar to glazed donuts, also called balushahi. Bitterballen: Netherlands
Homemade doughnuts are easier than ever thanks to the air fryer! Made from canned biscuits and topped with vanilla glaze, they're perfect for breakfast in bed. Get Ree's Air Fryer Doughnuts recipe .
Made of wheat flour typical of Oriya, Assamese and Bengali cuisine, dough is made by mixing fine maida flour with water and spoonful of ghee, then divided in small balls, flattened by rolling-pin, individually deep-fried in cooking oil or ghee, 4-5 inches diameter, usually served with curries or gravies.