Best doughnuts? (Recipes, sources, etc.)
Apr 22, 2020 | 5:09 pm
#196
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Aces - I’ll check better homes & gardens recipe. I’ll also check out the link for water roux - something that’s also new for me.
Ok so what’s your bagel recipe?
may the yeast soon arrive. It’s posts like yours where I feel relieved and justified to have bought a total of 4 pounds of yeast! I ran into another mom at Safeway last week in the baking aisle and when she mentioned yeast, I offered to be her final desperate hope for yeast, because she suddenly didn’t seem to need it :-)
Ok so what’s your bagel recipe?
may the yeast soon arrive. It’s posts like yours where I feel relieved and justified to have bought a total of 4 pounds of yeast! I ran into another mom at Safeway last week in the baking aisle and when she mentioned yeast, I offered to be her final desperate hope for yeast, because she suddenly didn’t seem to need it :-)
Off the top of my head, bagels only call for 4 ingredients. What’s unique is boiling them before baking. Can also add a cup of honey to the boiling water for a “little” sweetening up.
Apr 23, 2020 | 2:22 am
#197
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As you say - just flour, salt, instant yeast and a sweet syrup - honey or barley malt is recommended. Water too of course, but that doesn’t count as a fifth ingredient.
Peter Reinhart encourages using a “biga” and “soaker” when baking. These aren’t “water roux”, but they will have a similarish effect of locking moisture (and flavour) into the finished items.
Apr 25, 2020 | 1:42 am
#198
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I don’t ever use a deep fat fryer. But having seen your other post where you expressed a preference for reducing sugar in recipes, I’d point you to this one which uses the “water roux” method:
https://foodcrumbles.com/making-donu...ng-water-roux/
https://foodcrumbles.com/making-donu...ng-water-roux/