A yeast doughnut with pecans and cinnamon inside and outside a vanilla cream glaze and naturally - colored sugar.
I've never had a cider doughnut, but my favorite fall treat is a plain
yeast doughnut with a mug of hot spiced apple cider.
Not exact matches
A spicy,
yeasted doughnut, stuffed
with custard, and drizzled in spiced fondant or simply tossed in cinnamon sugar.
I was thinking croquembouche at first, or perhaps éclairs, or maybe something
with ice cream, but eventually I decided on
yeasted doughnuts.
Cake
doughnuts, lacking that honeycomb structure of big
yeast bubbles, are often (but not always) smaller,
with a puckered little hole.
We're obsessed
with quality and making the best
doughnuts possible, and shipping our
yeast doughnuts just won't do them justice.
Cake
doughnuts made
with a wetter batter will have an uncracked surface, though one still rougher than any
yeast doughnut.
Then again, the pliable dough of a
yeast doughnut is much easier to fill
with jam or cream.
And the American
doughnut as we know it started, most likely,
with the Dutch, who brought their
yeasted, pork fat - fried olykoeks (literally, oily cakes)
with them to New York.
Alex Talbot, who, along
with his wife Aki Kamozawa, may be best known for the site Ideas in Food, says the ideal
yeast doughnut should be «moist,
with a honeycomb texture and that yeasty, fermented flavor.»
First, the basics: a
yeast doughnut, obviously, is made
with yeasted dough, usually something similar to brioche.
Grapefruit
Doughnut General Porpoise, Seattle Every one of the
doughnuts at Renee Erickson's sweet shop shares the same exemplary traits: magically airy, puffy, cloud - like
yeasted dough,
with not - too - sweet, lusciously creamy fillings like lemon curd.
At Cofax in Los Angeles, former Gjusta pastry chef Nicole Rucker makes a simple honey - glazed
yeast doughnut sprinkled
with sea salt.
When Vernon Rudolph moved to North Carolina in the 1930s, he was just a man
with a top - secret,
yeast - raised
doughnut recipe and a dream.