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  • Doughnuts

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    una_dulce03
    7 vizualizări1 pagină
    Sour-milk doughnuts may be turned as soon as they come to top of fat, and frequently fried. The doughnuts should be fried until golden brown, then cooled on a wire rack.

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    Sour-milk doughnuts may be turned as soon as they come to top of fat, and frequently fried. The doughnuts should be fried until golden brown, then cooled on a wire rack.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca DOC, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    7 vizualizări1 pagină

    Doughnuts

    Încărcat de

    una_dulce03
    Sour-milk doughnuts may be turned as soon as they come to top of fat, and frequently fried. The doughnuts should be fried until golden brown, then cooled on a wire rack.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca DOC, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    din 1

    Doughnuts

    4 cups flour 1 teaspoons salt 1 teaspoons soda 1 teaspoons cream of tartar teaspoon grated nutmeg teaspoon cinnamon tablespoon butter 1 cup sugar 1 cup sour milk 1 egg

    1. Put flour in shallow pan; add salt, soda, cream of tartar, and spices. 2. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. 3. Stir thoroughly and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. 4. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. 5. Sour-milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.

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