6136 yeast milk Recipes

all-purpose flour, divided, active dry yeast (rapid rise), milk, sugar, butter flavor shortening, egg, salt, butter (for dipping the rolls)

milk, all-purpose flour, salt, white sugar, active dry yeast

whole milk, unsalted butter , cut into pieces, bread flour, sugar, gluten, salt, fast rising yeast (or 2 1/2 tsp. bread machine yeast), whole milk, unsalted butter , cut into pieces, bread flour, sugar, gluten , plus, gluten, salt, fast rising yeast (or 1 tsp. bread machine yeast)

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

active dry yeast (1 envelope), buttermilk (or other milk), butter, cut into small pieces, sugar, warmed mashed potatoes (about 1 medium potato), salt, all-purpose flour (or bread flour), beaten egg , milk or cream, for glazing

warm tap water, dry milk powder, sugar or honey, oil, egg, salt, whole wheat or white flour, yeast

eggs, slightly beaten, salt, sugar, vegetable oil, warm milk, yeast , dissolved in, water, flour

all-purpose flour, fast rise yeast, sugar, salt, warm milk (120 to 130), eggs, beaten, butter, melted

dry active yeast, water, sugar, butter, evaporated milk, beaten eggs, salt, whole wheat flour, unbleached white flour

active dry yeast, warm water, sugar, butter or 1/2 cup margarine, softened, evaporated milk, eggs, lightly beaten, salt, whole wheat flour, all-purpose flour

active dry yeast, warm water (110o to 115o), sugar, butter, softened, evaporated milk, eggs, lightly beaten, salt, king arthur premium 100% whole wheat flour, king arthur unbleached all-purpose flour

quick-rise yeast, warm milk (120o to 130o), divided, king arthur unbleached all-purpose flour, sugar, salt, butter, melted, eggs, lightly beaten

potato flakes, milk, vegetable oil, white sugar, white sugar, eggs, salt, active dry yeast, all-purpose flour, boiling water, warm water (110 degrees f/45 degrees cup)

milk, mixing spoon lard, flour, sugar, salt, cake yeast, lukewarm water .

milk, scalded, honey, saffron, active dry yeast (1 packet), bread flour (about 2 1/2 cups), salt, olive oil

whole milk (your choice ) or 1 3/4 cups low-fat milk (your choice) or 1 3/4 cups skim milk (your choice), unsalted butter, cut into 8 pieces (1 stick or cube ), all-purpose flour, pure vanilla extract, granulated sugar, salt, instant yeast, eggs, pure vanilla extract

milk, warm plus, milk, warm, egg, lightly beaten, butter, room temperature, canned sweet potatoes, drained and mashed, brown sugar, marshmallow, salt, bread flour, active dry yeast

raw sugar, low-fat, plain soy milk, warm water, divided, dry active yeast, lecithin granules, salt, flake rolled oats, flour, canola oil, bittersweet chocolate chunks, low-fat, plain soy milk