Kamis, 29 Oktober 2009

cryspy chicken fingers



  • 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
  • 1/2 cup lowfat buttermilk
  • Cooking spray
  • 4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • Honey-Mustard Sauce, recipe follows


Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce.

Honey-Mustard Sauce:

1/2 cup Dijon mustard

1 tablespoon mayonnaise

3 tablespoons honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

Selasa, 27 Oktober 2009



Sourdough bread is usually included among the favorites of many bread connoisseurs around the world. Novice bakers find it difficult to capture the intense and deep flavor present in Sourdough breads. It also takes considerable practice in creating the perfect sourdough breads. They say that sourdough bread likely originated around 1500 BC in Ancient Egypt. It became the main bread consumed in Northern California during the Gold Rush period. There are several regions, such as San Francisco, that's known for producing the best sourdough in today's market. In fact, sourdough bread is very much a part of San Francisco's culture. It's the perfect bread to partner with soups such as chili, cioppino and clam chowder, as well as most seafood dishes. But the thing is, you could make your individual version of sourdough bread right inside your very own kitchen. It's not as hard as it sounds. You'll only need two ingredients, flour & water. Unbleached bread flour is recommended for starting bakers but you also try using flours made of whole-wheat & rye. You could also use organically grown flour if you want. You'll also be needing a clear glass jar big enough to hold in all the mixture. Here are the directions to creating your very own sourdough starter: First Day: Cleanse jar thoroughly. Put 1 c of your choice flour & 1 c of water into your jar then stir the mixture. Use a plastic or wooden spoon for this. Don't attempt using your metal spoon. Find any damp clean towel then use this to cover your jar. Store jar in any warm place. Ideal temperature is somewhere around 70 - 80 deg. Fahrenheit. Second Day: All you need to do is to take care that your jar is still securely in its place. Bubbles may appear inside your jar, but don't worry about this. Third Day: Open your jar & observe that there might be a bit of a sour smell. Don't be alarmed. This is normal. Now throw away 1/2 of your mixture. Add 1/2 c of lukewarm water and 1/2 c of the flour to your mixture then stir it well. Next, cover your container again then return it to its original location. Fourth to Seventh Day: Do the third step in Days 4 to 7. Throw away 1/2 of your mixture and add fresh water and flour to your jar again. By the seventh day, the container should be already filled with bubbles. The expansion in its volume indicates that your starter can now be used. You could now use this mixture for baking your very own sourdough bread, or store it for future use

Senin, 26 Oktober 2009

Cinnamon Raisin Bread

Cinnamon Raisin Bread

Bread machines have become more & more popular lately. A lot of homes now are equipped with bread machines, especially with the growing popularity of bread as a healthier substitute for heavy meals.

Bread machines are easy to use and come equipped with manuals for omplete

instructions. The very first bread maker was marketed and released in Japan in 1986. It took a while before it became popular in U.S. and the U.K.

The most popular manufacturers of bread machines include Black & Decker,

Panasonic, Breville, Cuisinart, Moulinex, Toastmaster, Kenwood Limited and DeLonghi.

Bread machines usually have different cycles for each type of dough.This includes whole grain dough, straight white bread and European-style dough. But the newer bread machines have automatic timers which allow it to operate even without someone operating the equipment.

Contrary to popular belief, you could actually use bread machines to create more than just your plain loaf of bread. You could use it to create delicious bread varieties such as Cinnamon Raised Bread.

Cinnamon Raised Bread would be great breakfast accompaniments as well as perfect partners with after-meal coffee. Use your own bread maker to create tasty and delicious Cinnamon Raised Bread that you and your family can enjoy every morning.Here's a recipe to create that delicious Cinnamon Raised Bread.

You will need the following ingredients:

400 grams whole flour
2 tsps yeast
150 grams bread flour
3/4 tsp cinnamon; ground
100 grams mixed fruits/raisins
1/2 tsp salt
1 1/4 c water
1.5 tbsps sugar (brown)
1.5 tbsps oil (sunflower)
1.5 tbsps whey (powdered)
2 tbsps gluten

Get a pan big enough for the mixture and put all your ingredients inside your pan. Choose the appropriate cycle in your bread maker. Refer to your manual for this.

Place pan inside your machine then let it run continuously for about ten minutes. Afterwards, check your dough's consistency. Dough must have that sticky consistency. If consistency is not there yet, add in a teaspoon of water and cook for several minutes. Do these steps until you get the exact texture for your dough.

Since machine is automatic, it will finish off kneading all by itself then will shift to its baking cycle. After bread maker has completed its cycle, let bread cool inside your pan (10 mins.). This will allow crust to soften some more.

After bread has cooled enough, cut it using a sharp knife. Place a bit of butter on top if preferred. This bread will be excellent for serving with coffee or tea. The Cinnamon Raisin Bread will stay good for quite a few days if stored properly.

Coffe Crumb cake

Coffe Crumb Cake

    This is my mother’s recipe and it has not failed me yet! My favorite part about this recipe is
the whole cranberry sauce that really makes this a special dish. The brown sugar and the chopped
nuts make my whole house smell really good – a great wintertime



    1 cup sugar
    ½ cup butter at room temperature
    2 eggs, beaten
    2 cups sour cream
    1 teaspoon vanilla
    2 cups sifted flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    ½ cup chopped nuts (I use pecans)
    1 teaspoon cinnamon
    ½ cup brown sugar
    ⅓ cup whole cranberry sauce (see photo)
    1 Angel food cake pan (see photo)

    Cream together the butter and sugar then add the eggs, sour cream and vanilla.

    Add the flour, baking powder and baking soda and combine. This mixture will get a little
heavy, so break out a mixer or a strong spoon to stir with. Combine well.

    Next, pour only about 1/3 of the batter into the very well greased angel food cake pan.
Sprinkle ½ of the nuts, cinnamon and brown sugar into the pan on top of the batter you just
poured. Then add about ½ of the cranberry sauce too, in very small amounts, but be careful. If
you put in too much cranberry sauce at this point the cake will be too mushy. This will make a
nice delicious center of the cake. After all this then pour in all the rest of the batter then top it all
off with all the rest of the nuts, cinnamon, brown sugar and cranberry sauce.

Rasberry Chocolate Frosting

Raspberry Chocolate Frosting

    This is my Mom’s variant on her classic scratch chocolate frosting recipe. For our family’s
birthdays I put it on a layer cake made from a box mix. Raspberries and chocolate just seem to go
together so this frosting has a really good but unusual taste.


¾ cup butter at room temperature
¾ cup seedless raspberry jam, can use
black raspberry
3 tablespoons Chambord or other
blackberry liqueur; you may omit this.
1 ¼ cup cocoa
1 ½ pounds confectioner’s sugar
¼ to ½ cup half-and-half as needed
    Cream together the butter and the jam and use a flat spatula to get out the lumps now or
else they will never come out later. Add the optional liqueur and cocoa and blend in. Then add
the confectioner’s sugar in 3-4 bunches to blend it in slowly. I use a mixer for all of this but you
can mix it by hand if you like. Use the half-and-half, or whole milk, to add in enough liquid to
keep the consistency just right. You need to keep the frosting easy enough to spread without
making it too runny. Everyone’s kitchen seems different to me as far as how much moisture you
will need so keep an eye on this.

    Any homemade frosting beats store bought frosting by a mile. And even if you put it on a
cake made from a box mix, the cake will taste great because the frosting is so important. Not
many people make anything like this from scratch so if I take a cake with this frosting to a party I
always get rave reviews, “you made this from scratch?!!,” etc. And it’s really very easy to make.

Basic Pancakes

Basic Pancakes

  • 2 cups all-purpose flour, stirred or sifted before measuring
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 to 1 3/4 cups milk
  • 2 tablespoons melted butter


Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.

Chocolate Brownies

A brownies or chocolate brownies is an American invented dessert or snack food: a semi-flat square or bar, made with chocolate and baked in a sheet pan, something like a dense chocolate cake.[1]

Brownies' density ranges from fudgy to cake-like. They may feature a variety of toppings and ingredients such as frosting, nuts, cream cheese, and chocolate chips.

Brownies are common lunchbox fare, typically eaten out of hand, and often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode) or topped with whipped cream, especially in restaurants.

A similar bar made with brown sugar and no chocolate is called a blondie. They are also baked in a pan in the oven similar to how traditional brownies are baked.



[edit] Origins

The brownie's first public appearance was during the 1893 Columbian Exposition. A chef at the Palmer House Hotel[2] created the confection after Bertha Palmer requested a dessert for ladies attending the fair that would be smaller than a piece of cake, and easily eaten from boxed lunches. These brownies feature an apricot glaze and walnuts, and are still being made at the hotel according to the original recipe.[3]

The earliest published recipe for a brownie like those of today appeared in the 1906 edition of The Boston Cooking School Cook Book by Fannie Merritt Farmer. This early recipe produced a relatively mild and cake-like brownie. The name "brownie" first appeared in the 1896 version of the cookbook, but this was in reference to molasses cakes baked individually in tin molds, not true brownies.[4]

A second recipe appeared in 1907 in Lowney’s Cook Book, by Maria Willet Howard and published by the Walter M. Lowney Company of Boston, Massachusetts. This recipe added an extra egg and an additional square of chocolate to the Boston Cooking School recipe, creating a richer, fudgier brownie. The recipe was named Bangor Brownies, possibly because it was created by a woman in Bangor, Maine.[4]

Cooking brownies

According to the chefs of America's Test Kitchen, chocolate desserts such as brownies should be removed promptly from the oven to retain the best chocolate taste. This is because many of the compounds that give chocolate its flavor are highly volatile and easily lost. The smell of brownies cooking is an indication that flavor and aroma are being released into the air. Because they will continue to cook for a few minutes from residual heat, it is best to remove brownies from the oven as early as possible, generally when a toothpick test still shows a few moist crumbs.[5]. In order to perform the toothpick test, it is usually best to stick the toothpick as close to the middle as possible. When the batter is put into a pan, it tends to be the most dense in the middle, so inserting the toothpick in the middle should give you the most accurate idea if the brownies are cooked all the way through.


Blueberry Oat Muffins recipe

Blueberry Oat Muffins ingredients list:

1 cup of oats.
1 cup of buttermilk.
1 cup of all-purpose flour.
1 teaspoon of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
¾ cup of packed brown sugar.
1 medium egg, beaten.
¼ cup of margarine, melted.
1 cup of blueberries.

Instructions for Blueberry Oat Muffins:

Combine the oats and the buttermilk; allow to stand.

In a mixing bowl, combine the flour, baking powder, baking soda, salt and sugar. Stir well to blend.

Add the beaten egg and melted margarine to the oat mixture. Mix thoroughly.

Add to the dry ingredients, stirring just until moistened.

Gently fold in the blueberries.

Fill 10-12 muffin cups sprayed with nonstick Spray.

Bake at 375°F (190°C) for 20-25 minutes, or until the top springs back when lightly touched.

Back to the Muffin Recipes home page.

Baking Quick Breads

Baking Quick Breads blueberry muffins and zucchini bread in summer, pumpkin bread in the fall, banana bread any time--quick breads are popular year-round.
The term "quick bread" refers to any bread that uses chemical leaveners (baking powder and/or baking soda) as opposed to yeast, and requires no kneading or rising time. The definition includes pancakes, waffles, scones, biscuits, coffeecakes, muffins and loaves. These breads and muffins keep well, they're tasty breakfasts, snacks and side dishes, and they're great as gifts, too!

Quick Bread Pointers

Additions and Substitutions

Quick bread recipes are fairly versatile: you can add and substitute ingredients with greater freedom than you can with most other baked goods. To lower the fat, you can substitute some of the oil with an equal amount of almost any fruit puree (applesauce, plum baby food, pumpkin puree, mashed bananas). You can add nuts and dried fruit as desired.

Dried Fruit

When you use dried fruit in a quick bread recipe, try soaking the fruit first: not only will this make the fruit moist and tender, but adding moisture to the fruit before stirring it into the batter will also preserve the moisture of the bread. Place the dried fruit in a heatproof bowl and pour just enough boiling water over it to cover. Let it soak for 15 minutes or so, then drain and add to the finished batter. For added flavor, soak fruit in hot apple or orange juice--or soak the fruit overnight in whiskey, rum or brandy. Don't sprinkle dried fruit on top of the quick bread before baking, as it will burn before the loaf is done.


Add a finishing touch and a burst of flavor to finished quick breads by glazing them. Allow them to cool, and then make a simple mixture of confectioners' sugar and a little milk or fruit juice. Try orange and lemon juices, for their fragrant, tart zing; add curls of zest for extra color and flavor.

Mixing the Batter

The secret to perfectly moist, tender quick bread is in the mixing: use a gentle touch. Combine the dry ingredients--flour, leavener, salt and spices--in a bowl: either sift them together or mix them thoroughly with a wire whisk. In another bowl, beat together the fat, sugar and eggs in the order the recipe advises. Stir any other ingredients (fruit puree, flavorings or extracts) into the wet ingredients. Only when each bowl of ingredients is mixed thoroughly should they be combined. When you are ready, pour the dry ingredients into the wet ones and fold them together gently. Do this part by hand rather than with a mixer. Add nuts and fruits; stir just until incorporated. Over-mixing will cause "tunnels"--holes where the air bubbles escaped--and will make the bread tough.


Try these fixes to common problems:

  • Bread sticks to pan Unless you're using high-quality nonstick metal or silicone baking pans, you should always grease the pans before you pour in the batter. The best thing to use for greasing the pan is shortening, because its melting point is higher than any other kind of fat, and therefore maintains a "shield" between the pan and the batter while the bread is baking. A high-quality cooking spray--one that won't bake on to your pans and discolor them--is also a fast, easy fix. You can also prevent sticking by removing the bread from the pan sooner: let the bread cool for at least twenty minutes in order to set (Bundt loaves should cool twice as long) before inverting the pan.
  • There are big holes and "tunnels" in the bread, and/or the bread is tough These problems are usually caused by over-mixing. See above, Mixing the Batter, about mixing technique.
  • There's a big crack down the middle of the quick bread loaf The crack on top happens when top of the loaf "sets" in the heat of the oven before the bread is finished rising. Don't worry--it's normal for quick breads. Drizzle the loaf with icing or dust with confectioners' sugar.
  • My blueberry muffins look green! By reacting with the alkaline baking soda, the blueberries' pigments can turn green. Toss the berries with the flour mixture before combining the ingredients; the coating should help. If you're using frozen berries, don't thaw them before using them.
  • The bread looks done on the outside but it's still raw in the middle This is one of the most common quick bread problems, and it can be caused by a few different factors. The oven temperature could be too high. (Invest in an oven thermometer: they're cheap and available at most supermarkets.)
  1. Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won't burn before the middle has time to catch up.
  2. Another cause of the "raw center" problem: using a different pan that the recipe calls for. One of the nice things about quick breads is that you can use the same batter to make muffins, mini loaves, jumbo loaves, or rounds. But each size requires different baking times--and some require different baking temperatures. The larger and thicker the loaf, the longer it's going to take to bake. If you're using a different size pan than your recipe calls for, adjust the baking time accordingly and check the bread often.


"A fried vegetarian bean burger made with great northern beans. This recipe makes a lot, so stock up the freezer unless you are feeding a crowd. Serve in pitas or on hamburger buns with your favorite burger toppings."
Upload a photo

Original recipe yield 15 burgers




  • 1 pound dried great Northern beans, soaked overnight
  • 2 large onions, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1/2 teaspoon liquid smoke flavoring
  • 1/2 teaspoon pepper sauce (such as Frank's Red Hot®)
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 (16 ounce) package herb seasoned stuffing mix
  • 6 eggs
  • 3/4 cup whole wheat flour, or as needed
  • 3/4 cup cornmeal
  • 1/2 cup vegetable oil for frying


  1. Place the soaked beans in a large pot, and add enough water to cover. Bring to a boil, and cook for about 1 1/2 hours, until tender. Pour into a colander and let stand for a while so they drain very well.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions, and fry until nicely browned, stirring constantly. Remove from heat and set aside. Meanwhile, mix together the eggs and seasoned stuffing mix, and let stand 10 minutes to soften.
  3. Use a food processor to puree the beans in batches, and transfer to a mixing bowl. Puree the onions, and then the stuffing mixture, and stir them into the beans. Season with garlic powder, Worcestershire sauce, hot pepper sauce, salt and pepper. Mix until well blended. Stir in whole wheat flour a little at a time until the mixture is stiff enough to form patties.
  4. Spread the cornmeal out on a small plate. Grab a handful of the bean mixture, and pack lightly into a ball. Press into the cornmeal to form a pattie. Gently turn the pattie over, and coat the other side. Repeat with remaining bean mixture.
  5. Heat 1/2 cup of oil in a large heavy skillet over medium heat. Fry patties until browned on both sides. Remove to paper towels to drain. Serve in pitas, or on hamburger buns.

Minggu, 25 Oktober 2009

How to Make Pizza

This basic bread and pizza dough can be used for any empanada, pizzette , pizza, bread, and calzone recipes. For recipes calling for bread dough, just leave out the olive oil. For recipes calling for pizza dough, make sure to include the olive oil. To make dough in a mixer, see the Basic Bread and Pizza Dough in an Electric Mixer. The range of salt given is to your taste. This amount of dough will make five very thin 14-inch-diameter pizzas, the kind of pizza you are most likely to find in Italy.

One 1/4-ounce package active dry yeast

1 cup warm water (105 to 115 degrees F)

3/4 to
1 1/4
teaspoons salt, to your taste

3 1/2 cups bread flour or all-purpose unbleached flour, sifted

3 tablespoons extra virgin olive oil (only add if making pizza)

1. In a large metal mixing bowl, previously warmed under hot running water, then dried, dissolve the yeast in the warm water. Let it rest for 5 minutes, then add the salt and shake gently.

2. Add the flour and olive oil (only if you are making pizza) and mix until you can knead it with your hands. The dough should stick a little bit for the first few minutes but will then form itself into a ball with more kneading and folding. Once it is formed into a ball, dump it onto a lightly floured wooden surface and knead for exactly 12 minutes. If making bread, do not add flour or water, if needed, until at least the eighth minute of kneading.

3. Once the ball of dough is smooth, place it in a lightly floured or oiled bowl, cover with a clean dish towel, and let rise in a warm (80 degrees F) place, such as inside a turned-off oven, for 2 hours.

4. Punch down the dough after 1 hour, cover, and let rise another hour. For more flavor, let the rising process go on longer: cover the dough with plastic wrap and place in the refrigerator overnight (this is called a cold rise), but let the dough return to room temperature before working it again. Now it is ready for making into a pizza. If you are making bread, go on to step 5, otherwise, use this dough for any recipe calling for Basic Bread and Pizza Dough.

5. Preheat the oven to 475 degrees F. Transfer the dough to a baking stone, form into the shape you wish, and score with a razor blade or very sharp knife. Place a pan of water in the bottom of the oven, then the loaf on the baking stone on the center rack. If you have another baking stone or baking tiles, you can line some in the oven for better tasting and textured bread. Reduce the oven temperature to 425 degrees F and bake until golden brown on top, about 40 minutes, spraying it with water at first. Let cool on a wire rack before slicing.

Variation : Use 6 tablespoons milk and 3/4 cup water instead of 1 cup water for a richer flavor.

Makes 2 thin-crust 16-inch pizzas, 5 very thin 14-inch pizzas, or 4 slightly thick 12-inch pizzas, 10 pizzette , ten 4-inch empanada or calzone disks, or 1 large round loaf bread

Basic Bread and Pizza Dough in an Electric Mixer
Read the instructions to your mixer. This recipe was tested on a KitchenAid mixer.

One 1/4-ounce package active dry yeast

1 cup warm water (105 to 115 degrees F)

3/4 to
1 1/4
teaspoons salt, to your taste

3 1/2 cups bread flour or all-purpose unbleached flour, sifted

3 tablespoons extra virgin olive oil (only add if making pizza)

1. In a large metal mixing bowl, previously warmed under hot running water, then dried, dissolve the yeast in the warm water. Let it rest for 5 minutes, then add the salt and shake gently.

2. Add 2 1/2 cups of the flour and the olive oil (only if you are making pizza dough) and attach to the mixer affixed with the dough hook. Run according to the directions of the manufacturer, about 2 minutes, adding the remaining flour in 1/2-cup increments. Let the mixer run until the dough is pulled off the walls of the bowl and is being pushed by the dough hook.

3. Once the ball of dough is smooth, remove the mixer bowl and remove the dough from the bowl. Place it in a lightly floured or oiled bowl, cover with a clean dish towel, and let rise in a warm (80 degrees F) place, such as inside a turned-off oven, for 2 hours. Proceed as the recipe instructs.

Secrets of Baking Pizza
There are many different ways you can make pizzas, beyond the topping. They can be cooked at temperatures ranging from 350 degrees F in a home oven to 900 degrees F in a commercial wood-burning brick pizza oven. High heat gives the best results. I tend to make pizzas in three different ways. Sometimes I make pizza on a large 16-inch pizza pan, either solid or perforated, or directly on a baking stone. The dough is about a third of an inch thick, and I bake it at either 555 degrees F for just a few minutes or at 450 degrees F for a little longer. Or I make a thinner pizza, about 1/8 inch thick, which I cook for about 10 minutes at 400 degrees F. Best thing is to experiment, but without a doubt your pizza will taste better if you are using baking stones, preferably 2, one on the rack above the pizza and one either directly under the pizza dough or on the rack under the pizza.

How to make yeast breads,,^_^

Donuts are one of the most popular and sought after food in the world. The variety of donuts and the endless possibilities with regard to taste it one of the most versatile meals available. Not just for breakfast, donuts can be had as snacks or treats throughout the day.

Donuts are easy to make, but if you have some of the proper equipment. A deep fryer and a donut cutter is essential. Then, you need ingredients. For about 3 dozen small donuts will need: 4 and half cups flour, 4 teaspoons of cooking soda, 2 tablespoons butter (unsalted!), Half teaspoon salt, 2 eggs, 1 cup sugar, 1 cup milk; then, for the taste, half teaspoon nutmeg (freshly ground works best!) and a teaspoon vanilla complete.

Take all the dry ingredients except sugar and mix everything together in a large bowl that allows the mixing. In a separate bowl, beat eggs and sugar until becoming light. These will be added to the milk, vanilla and melted butter. Whip this mixture and then add to dry ingredients in the larger bowl.

For the best homemade donuts, keep flogging this mixture until it becomes a soft, uniform paste. To make the best donuts results there should be uniformity of ingredients, but should not be operated above the liquefaction point. Perfect homemade donuts require doughy texture to be achieved with the mixture.

The homemade donuts "dough should be smooth and easy rolling. If after mixing all the ingredients of the dough is slightly up, chilled for an hour, until the donut mixture becomes more stable. Once this is achieved, take the homemade donut dough from the refrigerator.

Flour a counter part to the growth of yeast donut. Remove the entire mass of the donut dough in bowl and floured countertop, roll and a 3 / 8 inch thick mass. Then take the donut cutter and your donuts! All additional pieces, such centers already cut donuts will be rolled together with others and become a 3 / 8 inches think mass for more donuts. After all donut dough is cut, to take all the extra pieces and roll into small balls for donut bites.

The next step is frying homemade donuts. Make sure the deep fryer is 370 degrees. Any cooler and donuts will absorb much oil. Put in a single layer of donuts at a time. Once started the homemade donuts floating on the surface and look golden brown on the bottom, it is time to convert them. Wait a minute or two until the other side is golden and take the donuts from the fryer.

Let drain on fresh donuts from the fryer for a few minutes before being transported to a paper towel to complete the process. While still hot, finally, to your homemade donuts with the addition of your preferred Completion of powdered sugar or cinnamon frosting and sprinkles. Enjoy!