Related Searches: Doughnut Recipe Easy, Yeast Doughnut Recipe
... 4 batches, coat apple slices with extra flour then dip in batter to coat. Lower into oil and cook for 2-3 minutes, ... and a sprinkling of sugar. Categories: Apple; Doughnut; Halal; North american; Desserts; Seafood free; ...
Love hot cinnamon donuts? Then these cinnamon sugar popovers are for you. Easy to make and no frying required - these ... to combine. Carefully remove pan from oven. Pour batter evenly among pan holes. Bake for 25 minutes or ...
... combined. Pour the oil into twelve 1/2 cup muffin moulds and place in the oven. Once very hot, pour in the batter to half-fill each, then bake of 15 minutes. Turn out onto a wire rack, pierce with a skewer, then allow to ...
... juice. Method: Preheat oven 160°C fan forced. Grease 2 donut baking pans. Sift flour, cornflour, baking powder and spices ... glazes to set before serving. Categories: Doughnut; Chocolate; North american; Desserts; Orange; ...
... In a small bowl combine well the sugar and 1/2 Tsp cinnamon to make the cinnamon sugar. Roll warm donuts in cinnamon sugar. Serve immediately. Enjoy. Categories: Doughnut; Australian; Desserts; Deep fryer. Complexity: 3.
... fill with cream. Pipe cream on top of donuts. Repeat layers, finishing with chocolate. Top with a chocolate dipped donut, if desired. Categories: North american; Doughnut; Quick and easy dessert; Chocolate; Baking; Low ...
... the marshmallows are golden and softened. Sandwich donut halves together. Place a flattened marshmallow on top ... while still warm. Categories: North american; Doughnut; Quick and easy dessert; Chocolate; Low ingredient ...
... bag and fill with chocolate spread. Press nozzle into the base of each donut and fill with chocolate. Serve. Categories: Doughnut; Chocolate; North american; Desserts; Seafood free; Mothers day; Low salt; Soy free; High ...
... icing sugar and vanilla together in a bowl until thick. Cut donuts in halves, to create a top and bottom, and dip the ... serve. Categories: Quick and easy dessert; Doughnut; Chocolate; North american; Desserts; Tiramisu. ...
... milk to 1 bowl, stirring to combine. Add cocoa and remaining milk to remaining bowl, stirring to combine. Dip donuts, 1 at a time, in pink or chocolate icing mixtures to coat tops. Transfer to a large baking paper-lined ...
... mixture into the egg mixture until combined. Grease 6 x 1-cup ovenproof dishes. Halve donuts and split through the centre. Arrange donuts and rhubarb into the dishes. Pour over custard. Place dishes into a roasting pan ...
... colouring, 3-4 drops yellow gel food colouring, 2-3 drops blue gel food colouring, 12 Woolworths cinnamon doughnuts, 1 pkt orange sprinkles 25g, 200 g baked pretzels, 1 pkt green sprinkles 25g, 0.5 pkt candy eyeballs ...
... in half through the centre. Pipe cream onto bases, then top with some berries and donut top. Finish with cream and dust with reserved icing sugar. Serve with remaining berries. Categories: Quick and easy dessert; Biscuit ...
... smooth surface. Quarter, core and thinly slice the apples. Arrange apple over cake base, overlapping slightly. Crumble donuts into a bowl. Add pecans and extra butter and mix well. Scatter over apple. Bake for 50 minutes ...
... hole in the centre with your finger, then pull and stretch dough, while maintaining round shape, to form 9cm round doughnuts (centre hole should be about 4cm). Preheat air fryer to 180°C for 3 minutes. Place half of the ...
... 600 ml thickened cream, 6 yellow peaches stones removed, cut into wedges, 250 g raspberries, 12 Woolworths cinnamon doughnuts broken into pieces, 800 g thick custard, 500 g frozen mixed berries, 0.25 cup caster sugar, 1 ...
... festive feast on a high with a doughnut Christmas tree. This easy dessert is ready in 15 minutes and delivers maximum wow-factor. Ingredients: 24 Woolworths cinnamon donuts, 125 g strawberries hulled, finely chopped, 0 ...
... and prove for 1 hour or until doubled in size. Divide dough into 18 portions and roll into balls. (To make doughnuts with holes, use a small cutter to cut out centres or use your finger to poke a hole in centres of balls ...
... the sfinci into mixture of sugar and cinnamon. Categories: Seafood free; Soy free; Pescatarian; Peanut free; Dairy free; Doughnut; Halal; Desserts; Italian; Tree nut free; Sesame free; Vegetarian; Rice. Complexity: 3.
... and cinnamon together in a shallow bowl for coating. Heat vegetable oil in a saucepan over medium heat. Cook doughnuts, in batches, for 1-2 minutes until golden. Lift out allowing oil to drain off. For the coating, toss ...
... cutter to cut out holes in rounds. Heat oil in deep saucepan. Place a wire rack over a tray. Carefully lower doughnuts, a few at a time, into hot oil. Fry, turning once, for 3 -4 minutes or until golden brown. Drain on ...
... with a slotted spoon and place on paper towel-lined plate. Repeat with remaining rings and balls. When cool, fill the balls, or coat or glaze the rings. Categories: Doughnut; North american; Desserts. Complexity: 3.
... a piping bag with a plain nozzle and fill the bag with the jam. Heat oil in a medium saucepan. Deep-fry doughnuts, in batches of 3-4, for 2-3 minutes each side or until golden and puffed. Use a slotted spoon to remove ...
... blueberries, 0.75 cup maple syrup, 1 tsp vanilla bean paste, 1 L vanilla bean ice-cream, 6 cinnamon doughnuts split. Method: Place blueberries, syrup and vanilla in a frying pan over medium heat. Bring to a simmer and ...
... butter, 2 Green's Temptations Chocolate Mud Cake Mix, 3 free range eggs, 480 g Green's Temptations Baked Choc Donut Balls. Method: Preheat oven to 160°C, then lightly spray 2 x 20cm round cake pans with oil and line ...
What do you get when you cross a muffin with a doughnut? These share-worthy doughnut muffins! Made using a pancake shaker, it can't get any easier than this. Ingredients: 350 g buttermilk pancake shaker, 0.5 cup caster ...
... care that the oil does not get too hot. If dough balls are cooking too fast, remove saucepan from heat and allow oil to cool. Categories: North american; Doughnut; Christmas; Low ingredient; Desserts. Complexity: 3.
... . Method: Lay gift wrap on a large serving tray, with corner pointing upward (diamond shape). Thread strawberries and doughnut onto skewers and arrange on top of paper. Wrap paper around to form a bouquet and secure with ...
... slices and cream. Repeat with a second star layer and finish with cream and strawberries. Categories: Pescatarian; Australian; Doughnut; Quick and easy dessert; Strawberry; Low ingredient; Desserts. Complexity: 2.
... , in batches, for 1 minute on each side or until golden. Drain on paper towel-lined plate. Using tongs, dip doughnuts into warm syrup to coat, then place on wire racks. Stand for 3 minutes. Place extra sugar in a shallow ...
Ingredients: 100 g unsalted butter melted, 2 tbs cinnamon sugar, 90 g raspberry jam, 6 pkt traditional fruit hot cross buns. Method: Preheat oven to 180°C and line a baking tray with baking paper. Pipe a small amount of ...
Ingredients: 120 g petite pavlovas, 2 tbs hundreds and thousands, 2 tbs raspberry jam, 100 g dark chocolate. Method: Using a chopstick, poke a hole into the side of each pavlova going through the middle and stopping ...
... Vanilla extract is different to vanilla essence. Categories: Quick and easy dessert; Easter; Desserts; Italian; Seafood free; Soy free; Pescatarian; Tree nut free; Peanut free; Mini doughnut; Sesame free. Complexity: 3.
... with icing sugar and serve immediately. Categories: Quick and easy dessert; Desserts; Seafood free; Low salt; Soy free; Scandinavian; Pescatarian; Tree nut free; Peanut free; Mini doughnut; Sesame free. Complexity: 2.
... cut out 9 circles. Using a 3cm-wide round cookie cutter, cut centre out of each circle to form a doughnut shape. Combine sugar and cinnamon in a shallow bowl. Place butter in a separate shallow bowl. Preheat air fryer to ...
... of milk, mashed banana and leftover porridge to the wet ingredients and stir until everything is well incorporated in the batter. If the batter looks like it is too dry, then add another tablespoon of milk to the ...
... for 10 minutes. Gradually add the eggs, beating well after each addition to form a stiff, smooth, and shiny batter. Spoon the batter into the piping bag fitted with the plain nozzle. Pipe 16 walnut-sized rounds of the ...
... lined with muffin cases if it isn't non-stick), then scatter over the berries, pressing them down slightly into the batter so they all fit in. Bake for 30-35 minutes, or until golden brown and risen. Leave to cool in the ...
... Sprinkle flour on top, shape into patties with your hands and set aside on a plate. Repeat with the rest of the batter and flour. Heat the oil in a large non-stick pan on medium heat. Cook the patties in batches for 3-4 ...
... and add to the dry ingredients. Then add the carrots and walnuts and stir well to form a stiff batter. Divide the batter equally between the tins. Bake for 45-50 minutes, until the cakes are golden brown and an inserted ...
... incorporated. Add rind, mixing well. Add flour, coconut and milk alternately until well combined and batter is smooth. Pour batter between prepared tins and bake for 40 mins, or until an inserted skewer comes out clean ...
... and spices together and fold into the mix. Stir in the dates and their liquid and mix to form a batter. Add the batter to the pudding dish and smooth out with a spatula. Cover tightly with a double layer of parchment and ...
... over a bowl. Fold the dry ingredients into the wet ingredients until there are no visible lumps in the batter. Pour the batter into the greased Bundt pan, bake in the oven for 45-50 minutes until a toothpick comes out ...
... remaining stout. Mix in the remaining flour mixture until combined. Fold the grated chocolate into the batter. Divide the batter evenly between the 2 cake tins and bake for 50 minutes, or until a toothpick inserted into ...
... until just combined between each addition. Stir in yoghurt, then fold in almond meal and baking powder. Pour batter over nectarines. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Stand in ...
... and vice versa. Beat each again to fully combine. You should have 4 distinct colour batters. Pour each batter into 4 greased/paper lined 20cm round springform cake tins. Bake for 25-35 minutes or until an inserted skewer ...
... prepared baking pan. Smooth top with the back of a wet spoon. Place apricots, cut side up, over batter. Spoon remaining batter over apricots and spread roughly. It dose not matter if some of the apricots show through ...
... time, whisking as much air as possible into the mixture. Gently fold the remaining chopped ginger into the batter, until well dispersed. Sift together the flour, ground ginger, and baking powder into a separate bowl. Add ...
... 2/3 and the other of about 1/3. Cut the larger portion of apple slices in half, then fold them into the batter, including any juice from the bowl. Leave the remaining apple slices aside to be used on the top of the cake ...
... and add dots for paw prints inside the outline. Allow to set slightly, about 20 seconds, then fill with plain batter. Cook for 3 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until cooked ...
... 3 cups self-raising flour and sour cream mixture, in alternate batches, until well combined. Spoon enough of the cake batter into the base of the pan and spread with a spoon to just cover. Scatter 1/2 of the streusel mix ...
... vanilla and beat until combined. Sift flours together. Fold into butter with milk. Transfer 1 1/2 cups of the cake batter to a small bowl. Stir in food colour and pour into pan. Bake for 15 minutes. Remove from oven and ...
... . Set aside. Preheat oven to 180°C. Grease and line 2 deep 20cm (base) spring-form pans. To make one batter: Place half the butter, half the vanilla extract and half the sugar into a large bowl of an electric mixer. Beat ...
... Grease with a little extra butter. Spoon 1/3 cup batter into pan, spreading to form a 12cm round. Repeat ... . Pipe a little butter mixture in a spiral over pancake batter. Cook for 3 minutes or until bubbles form on top. ...
... : 2tsp of vanilla essence will do the trick if you don't want to use fresh vanilla. Add the eggs to the cheese batter one at a time, beating in between each egg for 10 to 20 seconds at a low speed.It's important we don't ...
... a crowd pleasing cupcake the whole family will love. ; Ingredients: 160 g unsalted butter 100g for icing, 60g for batter, 1 medium egg free range, 60 g caster sugar, 1 medium orange keep zest and juice, 60 g self raising ...
... . Stir in the lemon juice and set aside. Heat the oil in a deep pan. Add the batter into a squeezy bottle and squeeze the batter carefully into the oil in a round coil shape. Cooking in batches, fry for 1-2 minutes on ...
... minutes until it reaches a syrup consistency. Heat the oil in a deep pan. Add the batter into a squeezy bottle and squeeze the batter carefully into the oil in a round coil shape. Cooking in batches, fry for 1-2 minutes ...
... , cinnamon and bicarbonate of soda together in a large bowl. Gradually whisk in 180ml of water to create a smooth and runny batter. Heat the oil in a deep pan. If using a mould, dip it in the oil for 2 minutes until hot ...
... milk and mix well. Pour in 750ml of chilled water and the lemon juice and mix well to form a smooth, runny batter. Place the sugar in a large saucepan and add 120ml of water, bring to the boil, reduce the heat and simmer ...
... top of the oven but with enough space so the cake pan will easily fit underneath. Spread 1/4 cup of batter over the base of the pan. Grill for about 2 minutes or until golden. Brush with jam, then repeat with another ...
... to the boil and cook for 5 minutes. Remove from heat. Add rose and orange essence. Set aside to cool. Once batter has sat for 3 hours, preheat oven to 200°C. Bake cake for 20 minutes or until golden. Pour over cooled ...
... forms. Heat 2 large non-stick frying pans over medium heat. Brush each with a little butter. Using 1/4 cup batter for each pancake, add to pans in batches. Cook for 2 minutes or until bubbles appear on the surface. Turn ...
... , then add your mashed strawberries to mixture and fold in. Pour half of batter in each tin. You can see how nicely the mashed strawberries sit in the batter. Reduce oven temperature to 190c and bake for 20 - 25 mins ...
... for 2-3 minutes each side until golden and cooked through. Keep warm while you continue with the remaining batter. Arrange the pancakes in stacks of 2 on serving plates, top with Bulla Crème Fraîche and a few blueberries ...
... round tin. Sprinkle on half of the blackberries and drizzle some of the juices, then top with the rest of the batter and the rest of the blackberries. Sprinkle raw sugar on top (I only had brown so it stayed in clumps on ...
... Gently fold through. Reserve a quarter of the rhubarb mixture for serving and fold remainder through cake batter. Spoon batter into loaf pan and smooth evenly over the surface. Bake for 1 hour or until a skewer inserted ...
... ricotta, milk and egg yolks. Sift in the flour, baking powder and salt. Now combine until you have a smooth batter. In a clean bowl, beat the egg whites until soft peaks form. Gently fold into the ricotta mixture. Place ...
... to thicken. Melt 2 teaspoons (10mL) Flora Buttery in large nonstick skillet over medium-high heat, then drop batter by 1/4-cupfuls (60mL). Cook pancakes, turning once, until done. Repeat with remaining Flora Buttery and ...
... to soft peaks. Fold egg whites, in 2 batches, through batter using a large metal spoon. Spoon batter into pan and smooth surface. Arrange pear stacks in batter, fanning slightly. Scatter over hazelnuts. Bake for 45-50 ...
... burners over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour 3/4 cup batter into the centre of one side. Immediately place the other side of the pan on top, flip the pan over and ...
... tray, place in the oven for 10 minutes to bake. Remove tray from oven and carefully and evenly pour the batter into the muffin tray. Place the tray back in the oven and cook for 15-20 minutes until the puddings have ...
... and half of the chocolate pieces. Stir until just combined, then add the remaining chocolate. Spoon batter into tin and bake for 40 minutes. Remove from oven and allow to cool. Chill in the refrigerator. Creamy vanilla ...
... a blender or with a stick blender until smooth. Set aside to rest for 10 minutes, then transfer pancake batter to a squeezable bottle (this makes shaping easier). Heat a large non-stick frying pan over medium heat. Spray ...
... for 15 minutes. Lightly spray a large frying pan with oil, then place over medium-low heat. Add 1/3 cup batter to pan and spread to form a 10cm round. Cook for 2 minutes or until pancake istwo-thirds of the way cooked ...
... to mix. Heat a large frying pan over medium heat. Grease with a little melted butter. Spoon 1/3 cup batter into pan, spreading to form a 12cm round. Repeat to make another pancake. Cook for 3 minutes or until bubbles ...
... instructions. Heat a large frying pan over medium heat. Grease with a little melted butter. Spoon 1/3 cup batter into pan, spreading to form a 12cm round. Repeat to make another pancake. Cook for 3 minutes or until ...
... to rest. Brush a large frying pan with a little of the melted spread. Heat over medium heat. Spoon 1/4 cup batter into pan and spread to form a 10cm round. Cook for 2 minutes or until bubbles appear on the surface. Flip ...
... . Heat 2 large non-stick frying pans over medium heat. Brush each with a little butter. Using a cup of batter for each pancake. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for 1 minute or ...
... in the milk mix, stirring well to combine. Whisk the egg white to stiff peaks in another bowl and tip into the batter. Fold the egg white in gently. Heat a little oil in a large, non-stick pan on medium heat and cook the ...
... forms. Heat a non-stick frying pan over medium heat. Grease pan with a little butter. Pour 1/4 cup of batter into frying pan and spread to form a 12cm pancake. Cook 2-3 pancakes at a time. Cook for 1 minute or until ...
... droplets. Fry the droplets for 30-40 seconds, remove and drain on kitchen paper. Repeat with the rest of the batter, wiping the spoon clean in between each batch. Leave the droplets to cool and break up any clumps. Place ...
... finely chopped. Method: Mix the flour and cardamom powder in a jug. Gradually whisk in the milk to make a smooth batter. Set aside. Place the sugar in a large saucepan and add 100ml of water, bring to the boil and cook ...
... : Mix the flour, sugar, raisins and cardamom powder in a jug. Gradually whisk in the milk to make a smooth batter. Set aside for 2 hours to infuse. Heat the oilin a large, wide saucepan to 180°C. Drop in pancake size ...
... . Mix the granulated sugar, melted butter and 1 tsp cinnamon together, sprinkle the mixture over top of the batter. Bake the spiced apple cake in the oven for 40 minutes until a toothpick comes out clean when inserted ...
... over butter mixture and stir well until combined. Spread half the batter in the pan. Remove plastic from custard and spread over batter. Spread remaining batter over. Bake for 35-40 minutes until golden. Cool in pan ...
... pairing; sweet and sharp at the same time. Toss the berries in plain flour before you fold them into the batter; this stops them from sinking to the bottom of the cake. Ingredients: 225 g unsalted butter plus extra for ...
... whisking constantly. Stir in both the melted butter and 75ml of cold water. Whisk well to give a thin, smooth batter. Set aside to rest for 30 minutes, covered with a clean tea towel. Brush the base of an 18cm non-stick ...
... 18-20 cupcake cases in 2 deep 12-hole muffin tins (they will help the cupcakes keep their shape). Spoon the batter into the cases, filling each two-thirds full. Bake for 22-25 minutes, until springy to the touch. Do not ...
... texture. Gently fold the flour mixture and food coloring, if using, into the egg mixture until combined. Do not over-mix: the batter should be firm and slightly deflated. Test the texture by taking a spoonful of the ...
... by brushing melted coconut oil or cooking spray, making sure to coat the bottom and all the sides. Pour the batter into the ramekin and gently tap it on the kitchen benchtop to flatten the top. Add the flaked almonds to ...
... pan over medium heat, brush with a little butter and pour 1/3 cup mixture into pan. Rotate pan to ensure batter covers base. Cook for 2 minutes on each side or until light golden. Transfer to a plate and cover to keep ...
... eggs and brown sugar in a large bowl and whisk until combined. Stir in date mixture, then fold in flour. Pour batter into tray. To make the caramel sauce, place brown sugar, butter and 1 1/2 cups boiling water in a large ...
... 2 oranges juiced & deseeded, 0.33 cup castor sugar, 0.5 stick cinnamon, 2 tbs pistachios toasted. Method: Cake batter: Preheat the oven 180ºC conventional or 160ºC fan forced. Line the base of a springform cake tin with ...
... flour, almond meal and ground ginger in a separate large bowl. Add to batter, alternating with sour cream, and beat until combined. Divide batter evenly between pans and bake for 1 hour or until a skewer inserted into ...
... until soft peaks form. Gradually beat in sugar and beat on high speed until stiff peaks form. Stir quarter of the meringue into batter. Add remaining meringue in 2-3 batches, folding gently until just combined. Transfer ...
... small knob of butter in a small or medium frying pan over medium heat. When the butter is bubbling, pour in enough batter to cover the base of the pan, and swirl to spread evenly. Cook for 1 minute on each side, or until ...
... flour, baking powder, raw caster sugar, melted butter, beaten eggs, milk and vanilla, and whisk till a smooth batter. Pour batter into your well buttered baking dish, level the top, and pop Into the 175°C oven for 5 mins ...
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