 |
| Making these feather-light doughnuts is quite a job. But the compliments you receive make them well worth the effort
15 Comments Posted
I really like your food, thank you for the good recipes.
|
I wish to thank you for this wonderful recipe. I look forward to trying a number of others that you have listed.
|
The Jelly doughnuts were fantastik
|
I made the jelly doughnuts and thought that they were fantastic! You'r recipe is genius, I can't wait to make them again. Thank you for posting the great recipe. Bye for now!
|
they are soo good i tried them mmmmm and i cant wait to make it for my grand children
|
I live in france, i do not know what solid shortening is, can i not use oil to fry these doughnuts in? Or will it not have the same turnout? Please someone reply.
|
Yes you can use oil, in fact that's what I use to fry the doughnuts. It's much healthier than shortening...
|
you add pinch of salt to yeast. Usually salt retards growth of yeast are you sure you didn't mean a pinch of sugar instead?
|
Good point! I checked the original cookbook, the Spice and Spirit, and it does say salt over there.
|
Hi Chumi,
The salt is added to the already DISSOLVED yeast as you're combining it with the flour. Notice the yeast should be dissolved in warm nondairy creamer FIRST (separate bowl), prior to pouring the yeast into the well along with the salt. Once the yeast is dissolved and ready to mix with the flour, the salt won't hurt it. I hope that clarifies for you. Enjoy the Doughnuts - and the process :)
|
do they travel well? i'm making them for a party.
|
Can I use sachet of yeast instead of fresh yeast and if so do I still add it to the non-dairy creamer?
|
Yes, you can substitute the fresh yeast with dried yeast but you still need to dilute it for a few minutes in liquid, it can be the dairy creamer, juice or water as you prefer. And if you're an adventurous baker you can experiment and try putting the yeast directly in the flour without the 1/2 cup of liquid. Let us know how it comes out!
|
|
|
|
|
LOGIN
ASK THE RABBI
Read this article
