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Biscuits - Doughnuts

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Not Kosher. Demonstration purposes only. But seriously, this is great stuff and easy to do. You can also use half spelt Passover matzoh is made from wheat grown in special fields, processed by special mills and the dough must not rise for more than 18 minutes. More than 18 minutes would encourage natural fermentation. Thus, this version is not appropriate for a Passover seder. Still, it is rustic, historic and fun. 

These have yeast but no kneading. These are more of a pastry version of the Easter classic but a totally delightful treat -a delicate, spiced scone with a slick of fondant on the top.

Whoa Nelly and Heavens to Betsy -  leftover biscuits get gussied up in a city slicker dessert. Great for a BBQ supper or a brunch. This features golden bits of biscuits, set in a custardy bath, all baked into golden perfection and topped with a smooth as silk Southern Comfort crème anglaise.

These are superb on their own or perfect as the base for a breakfast sandwich biscuit. Top with a slice of turkey sausage and an egg omelette ‘round’ for a banquet or just add a thin slice of aged cheddar – you can’t go wrong.  Boyajian Fine Oils makes pure maple extract (but you can make these without the maple extract)

These big puffy, lightly sweet treats have a New Orleans spin. They are oh-so-good warm doughnut squares, topped with a thick and luscious maple glaze are irresistible.

Doughnuts -Louisiana style.  The "beignet" is French for "small doughnut" and easily upstages a Krispie Kreme for its extreme homestyle, real taste. Not too sweet, not too rich, this is a doughnut with a pastry feel. You may use a deep fryer or a wok and tongs. A bread machine does a great job with the dough.
In the BB Test Kitchen, we blend some pure vanilla powder with the confectioners' sugar before dusting. Serve with espresso or Cafe Brule -New Orleans coffee and chicory. You can also leave out the yeast and double the baking powder for a different sort of texture -equally good. In that case, knead half as long.

A nice variation on traditional doughnuts.

A crumpet is an English griddle bread - something between a pancake and an English muffin. I wanted to call these "Plop-Plop Fizz-Fizz" crumpets because that's what these delightful things look and sound like. Plop goes the bubbly batter, fizz goes the fragrant cooking. The result? A fragrant, warm little bread for breakfast (or your breakfast sandwich).

A rich cake doughnut fragrant with orange zest and dusted with icing sugar or dipped in orange glaze.

Necessity (and hungry teenagers) is the mother of invention. In this case, I made challah dough and promptly forgot about it. Suddenly, I had a baseball team to feed, and I created an oven-fried cinnamon sugar bread that brought raves. If you like doughnuts, you'll like this.
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