9590 ukrainian filling doughnuts Recipes

powdered sugar doughnuts or donut holes (recommended: hostess), green jelly candy mint leaves, blue jelly beans

doughnuts, active dry yeast (1/4 oz, 1 packet), milk, warmed to about 100f, unsalted butter at room temperature, sugar, eggs, salt, flour (i used 5 1/2 this time, you want a soft dough, but not so soft that you cannot knead it...so you might need a bit more or a bit less ), oil for frying (i used a vegetable oil), alton brown s chocolate doughnut glaze, unsalted butter, whole milk, warmed (i did not have whole milk so i used half heavy cream half 1% milk), light corn syrup, vanilla extract, bittersweet chocolate, chopped, sugar , sifted

doughnuts, pastry flour, qt. laban- use jimrug s recipe yogurt-laban.html >homemade yogurt laban, soda, olive oil, sugar syrup or qater or atr, sugar, water, zahr (orange blossom essence), lemon juice, ward (rose water)

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

all-purpose flour, baking powder, baking soda, salt, dried dill weed, land o lakes butter, land o lakes cheddar cheese, shredded, egg, apple juice, land o lakes half & half, filling ingredients, honey mustard, x 1 x 1/8-inch) slices (6 oz) land o lakes cheddar, sliced deli ham or home baked ham

yeast (or quick-acting ), warm water (105 to 115 degrees f), lukewarm milk (scalded then cooled), granulated sugar, salt, egg, shortening, all-purpose flour, vegetable shortening, butter or 1/4 cup margarine, clear vanilla extract, milk

active dry yeast, sugar, warm water (105 degrees f to 115 degrees f), all-purpose flour, warm milk (105 degrees f to 115 degrees f) or 1/2 cup water (105 degrees f to 115 degrees f), egg, egg yolk, salt, butter or 3 tbsp pareve margarine, cut up and softened, cooking oil, for deep-frying, sugar, nutella

doughnut, cake flour, salt, sugar, dried yeast, dried orange peel (optional), cinnamon, ground ginger, mixed spice, ground cardamom, egg, butter or 75 g margarine, lukewarm milk (and water mixed ,enough to make a soft dough as for bread), oil (for deep frying), syrup, sugar, boiling water, cinnamon stick (optional), flaked coconut (or more )

crushed cinnamon sticks (preferably mexican), plus more for topping, sliced almonds, milk, sugar, unsweetened chocolate, chopped, plain doughnut holes, for dipping, pulse the cinnamon and almonds in a blender until pulverized.

doughnuts, soy flour - sifted, baking powder, low carb sweetener powder, salt, egg, half & half, vanilla extract, shortening for fryer, low carb cinnamon sugar, low carb powdered sweetener, cinnamon

doughnuts, flour, baking powder, sa ;tsp, cinnamon, ginger, baking soda, nutmeg, sugar, unsalted butter, room temperature, lrg egg, lrg yolks, vanilla, buttermilk, pure pumpkin

doughnuts, pillsbury fudge supreme double chocolate premium brownie mix, buttermilk, light or extra-light olive oil, egg, glaze, powdered sugar, vanilla, milk

cream cheese, softened, lemon curd, sugar, plain cake doughnuts, blueberry preserves, cream , optional

flour, baking powder, baking soda, salt, sugar, egg, buttermilk, vegetable oil, chocolate chips (or fruit or other filling)

dough : 1 cup shortening, brown sugar, eggs, flour, soda in a little hot water, vanilla, filling: 1 cup sugar, raisins, water, flour, walnuts , 1 cup (optional)

active dry yeast, warm water , 105 to 115 f., whipping cream, softened butter, sugar, egg, all-purpose flour, whipping cream, all-purpose flour, sugar, vanilla, egg yolk, powdered sugar or cinnamon sugar

vegetable oil, refrigerated buttermilk biscuits , separated into 10 biscuits, seedless strawberry jam, sugar