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Plain doughnuts are my favorite, not too sweet
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for Neil ( www.flickr.com/photos/neilpas/) I spent 20 min to find html codes (in some magic way I cannot see them under comments).
Anyone could help?
Special preparation called Babroo (Doughnut) from Himachal Pradesh, India.
Ingrediats: Wheat Flour, Sugar/ Jaggery, Yeast, Ghee, Fennel seed
An excited young couple emerges from a jewelry store so she can photograph her sparkling engagement ring while he his box of Voodoo Doughnuts. HA! Just kidding. I don't know if he was really photographing the doughnuts but, what if he was? It wouldn't be the first time. =)
basically an ice cream sandwich in a powdered doughnut.
peeps should link to my blog instead of my Flickrstream yo...
According to the Urban Dictionary a doughnut is a circle of rubber left by cars and motorbikes as they smoke their tyres in a circle.
I love you with frosting or covered in sprinkles.
I swoon for you, sweet, sugar raised!
When you’re filled with jelly, you warm up my belly...
While still leaving room for a glazed.
Taken By: Me
Doughnuts are a much loved snack every where, so I thought they would make a good subject for Assigment 2.
EXPLORED :)
Strobist info: SB900 at 1/8 power through an umbrella high from back. Triggered using CLS.
Check out my blog here
Cereal coated doughnut - had to give that a try! With a glass of chocolate milk and I have now consumed all my calories for the rest of the week. Oy.
Doughnuts are an important part of Canadian culture - I have no idea what that says about the country, but the local doughnut shop is often a central part of political, social and work life...
This one was seen in Lethbridge Alberta on February 17, 2008
The only thing better than Voodoo doughnuts are free Voodoo doughnuts. I won a baker's dozen per month for a year. I am a winner! Yay, me!
Looking back thru my photos, i'm starting to see a pattern. It only occurs in doughnut shops though. Jan, 2013. I really love this dress. i need to wear it again......
These are DELICIOUS.
Pop them in the microwave for a few seconds and have them warm.....so yummy.
I sandwiched these with fresh cream.
Find the rec. here:
www.finecooking.com/recipes/doughnut_muffins.aspx
For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour (I used cake flour)
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar (I used castor sugar)
2 Tbs. ground cinnamon
To make the muffins
Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.
To finish
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
From Fine Cooking 42, pp. 54-55
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