Ingredients
2 c. sifted flour
1/2 c. sugar
1/2 teaspoon baking pwdr
1/4 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon or possibly nutmeg
1 egg
1/2 c. sourdough starter
1/4 c. lowfat milk
2 teaspoon oil
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Resift flour with baking pwdr, soda, salt, and spice. Beat egg; beat in sugar. Combine with sourdough starter, lowfat milk, and oil. Add in sifted dry ingredients and mix to moderately stiff dough. Roll out to about 5/8 inch thickness. Cut with doughnut cutter. Place doughnuts on lightly greased baking sheet; cover and let rise in a hot place about 30-40 min. Carefully lift off doughnuts with a spatula and drop into deep fat heated to 370 degrees. Fry to a rich golden. Drain on absorbent paper.
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Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
Achievable elevated desserts — laminated doughs, cakes, custards