Estas decadentes donas del libro de cocina “Harina” de la chef Joanne Chang se agotan rápidamente cada vez que las prepara en su cafetería Flour Bakery + Cafe, con sede en Boston..
These decadent donuts from the cookbook “Flour” by chef Joanne Chang sell out quickly every time she prepares them at her Flour Bakery + Cafe in Boston. The recipe yields nine 4-inch donuts and includes ingredients such as yeast, flour, sugar, salt, eggs, butter, canola oil, and heavy cream. The dough is mixed in an electric mixer, refrigerated for at least 6 hours, rolled out, cut into donut shapes, and left to rise for 2-3 hours. The donuts are then fried in hot oil until golden brown, coated in sugar, and filled with a mixture of whipped cream and pastry cream. They are best served immediately. This recipe sounds delicious and I would love to try it out!
Marcus
27.04.2023 @ 00:15
These decadent donuts from the cookbook “Flour” by chef Joanne Chang sell out quickly every time she prepares them at her Flour Bakery + Cafe in Boston. The recipe yields nine 4-inch donuts and includes ingredients such as yeast, flour, sugar, salt, eggs, butter, canola oil, and heavy cream. The dough is mixed in an electric mixer, refrigerated for at least 6 hours, rolled out, cut into donut shapes, and left to rise for 2-3 hours. The donuts are then fried in hot oil until golden brown, coated in sugar, and filled with a mixture of whipped cream and pastry cream. They are best served immediately. This recipe sounds delicious and I would love to try it out!