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Biscuits - Doughnuts

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An overnight rise makes them ready-to-bake. A combination of yeast AND baking powder (but no kneading is involved!) makes these biscuits extra light. An overnight rise makes them ready-to-bake. Prepare the batch and refrigerate. Portions of dough can be baked (or fried) as required. If you want to imitate the fast food version, this is the recipes to use. This is a crowd pleaser - double and triple the recipe as you wish. You can also try freezing them (unbaked) but if you do, increase the yeast 10-15%.

The apple doughnut of your eye - gorgeous, rustic, puffy doughnuts, bursting with apple pie filling.  Bread machine made dough is perfect but you can even use storebough yeast dough. A variation on this is to fold in diced apples and fry up small mounds of the dough, and roll in sugar or drizzle on maple syrup or even warmed up dulce de leche.  Use a wok to fry these up - not that there are any splatters.

If you can get hold of some White Lily flour, that would make even more exceptional biscuits.

Saco Buttermilk Blend works well here.

As good as they sound. Prepare the sweet, yeasted dough for Hanukkah Jelly Doughnuts. These are sumptuous as only homemade doughnuts can be.

Best started the day before

Are these good? These are outrageous. What is it? It’s the ultimate baking mash up: combine croissant dough with a doughnut concept and what do you get? Cronuts. Cronuts are the inspiration (and patented name) of New York Pastry Chef Dominique Ansel. http://dominiqueansel.com/cronut-101/ . When I read about how people were lining up at 5 am to get one and Cronuts being sold on Craigslist I knew I had to try a batch.  My recipe of course is not Ansel Bakery’s famous recipe – no one know that formula and this is, still in essence, the inspiration of another pastry chef.  My Flakey Butter Doughnut is however, my attempt to share with you (who might not be in New York too soon) the ultimate doughnut. © Cronuts are a registered trademark of Dominique Ansel of www.DominiqueAnsel.com.  For how to roll out croissant dough, you might want to check a YouTube video such as https://www.youtube.com/watch?v=vMfZBFQQ_es

If you love this recipe, you'll also love Costco Cronuts from BetterBaking.com (C) and Recycled Almond Croissants


These are big ‘n hefty, crusty scones – with tender cake-like interiors. An oversized ice-cream scoop is all you need to plunk these down on a baking sheet. Then see them rise better than your expectationsYou can also sub the strawberries for currants if you are in a dried fruit sort of mood and want a totally different scone experience.

These are restaurant (think IHOP) style pancakes. They are tender but hearty and probably the best pancakes you will ever make. I am already working on a multi-grain version but these are the weekend makers. Using malt powder is another trick in this recipe and the source for malt powder online, is included. This recipe is outstanding on its own but using part cake or pastry flour with all-purpose flour makes it over the top.

...that resemble a beaver's tail.A doughnut dough. Not too sweet, not too rich, stretched and briefly fried (forget a deep fryer - I use my wok and tongs). Add a bit of sugar and a touch of cinnamon. Fresh from the fryer or even room temperature, these are the next best thing to being at a country fair. You may have encountered the same sort of treat under different appellations (beavers often figure in the name). A bread machine does a great job with this recipe.  Commercial places often use jam on these or a smear of apple pie filling.
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