Mix together, and then add the flour, half at a time, so it’s all incorporated. An indulgent combination of natural sweet maple flavor. Let it sit for five minutes to activate, and then add the vegan yogurt, melted vegan butter, cashew milk, and salt. Canada Treat yourself to 6Yr aged Canadian whisky flavored with a sweet and creamy maple donut. Fry doughnuts on each side until they are a very light brown.ġ1) Remove doughnuts from hot oil, and place on a cookie sheet lined with paper towel.ġ2) Repeat until all the dough has been used, including the doughnut holes, and allow doughnuts to cool before glazing. Add cup of warm water to a mixing bowl, and the stir in the sugar and yeast. Our bakers hand-dip, glaze and sprinkle each. Cover all doughnuts with the towel again, and let rise until doubled.ĩ) Heat oil in a deep-fryer or a large electric skillet to 350 degrees (you can use a large, deep skillet on your stove, but it's harder to control the temperature of your oil safely).ġ0) Very carefully, place your doughnuts into the hot oil. We freshly bake our donuts in small batches throughout the day in our Restaurants. Nor is there any honey on their Honey Glazed donuts. *You may not need to use all of your flour!ĥ) Knead by hand for about 5 minutes, or until your dough is nice and smooth.Ħ) Place the dough into a greased bowl, cover with a clean dish towel, and place somewhere warm to rise until it has doubled in size (about half an hour).ħ) Turn the dough onto a floured surface, and use a rolling pin to gently roll it out to about 1/2" thickness.Ĩ) Cut dough using a doughnut cutter, or two different sized cookie cutters. Maple Fondant: Sugar, water, glucose (corn syrup), artificial flavour (sulphites), carmel colour (sulphites), potassium sorbate (preservative), colour (FD&C yellow 5, FD&C yellow 6). 1) In a small bowl, mix together hot water, sugar, and yeast set aside for about 10 minutes until nice and frothy.Ģ) In a large bowl, whisk together yeast mixture, milk, sugar, salt, egg and shortening.Ĥ) Gradually add in remaining flour (1 1/2 cups), half a cup at a time, stirring with a wooden spoon (or you can use your mixer and a dough hook) until the dough pulls away from the sides of the bowl.
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