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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 old-fashioned cake is easy to make with pantry staples, such as rolled oats and evaporated milk. "Excellent, decadently sweet cake," raves reviewer SWEETSPRING. "It's even better the next day ...
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General Mills single-handedly made chiffon cake into one of the most ubiquitous desserts of the 1950s, buying the recipe and even sponsoring contests devoted solely to this light and airy favorite.
The first commercially-produced cider doughnut may have been offered in 1951 by the Doughnut Corporation of America. The company's "sweet cider doughnut" was described in The New York Times as "a spicy round cake that is expected to have a natural fall appeal." [11]
A Long John with sprinkles from Minnesota 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 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 mixing it in ...
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.