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Doughnut. Main ingredients. Sweet dough [1] or doughnut batter. Variations. Iced, glazed, cinnamon sugar. Media: Persian. A Persian, Persian roll or Pershing is a fried sweet roll or doughnut with a spiral shape similar to a cinnamon bun. It may be covered with a sugar glaze, iced or frosted, [2] or sprinkled with sugar or cinnamon sugar.
Yeast dough, jam, icing, powdered sugar or sugar. Variations. Custard. Media: Berliner. Krapfen in preparation. A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar.
Bofrot. Greece – Svingi, Thiples, Loukoumades. A doughnut-like snack called Loukoumás comes in two types, a crispy one shaped like the number 8, and a larger, softer one shaped like the number 0. Hawaii – popular doughnut in Hawaii is the Malasada.
Directions. In a mixing bowl, add flour and make a well in the center. In the well, add crumbled yeast, 1/2 tbsp of sugar, and half of the warm milk. Cover with a little bit of flour and start ...
Baked Donuts. Glazed with chocolate and topped with sprinkles, this baked donut recipe can be whipped up in just 45 minutes. Each recipe yields ten servings, so there will be plenty to go around.
A cream-filled maple bar doughnut (filled with custard) The Long John is a bar-shaped, yeast risen [1] doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. The term Long John is used in the Midwestern U.S. [2] and Canada, and has been used in Texas. [3]
3. Add wet ingredients to dry and mix well, but do not over-mix. Add in carrots, raisins and nuts, mixing just until combined. The batter will be thick and lumpy.
Course. Dessert. Place of origin. Germany. Variations. Berliner, sufganiyot, bomboloni, krafne, pączki. Media: Jelly doughnut. A jelly doughnut, or jam doughnut, is a doughnut with a fruit preserve filling. Varieties include the German Berliner, the Polish pączki, the Israeli sufganiyot, the Southern European krafne and the Italian bombolone.