DOUGHBOYS
Provided by Chris Cosentino
Time 3h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes.
- Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.
- Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust!
- Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.
- To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat.
- Cook's Note: The dough usually made a day before using.
MEXICAN DOUGHBOYS
Try something new! Here is a great easy recipe for a tasty alternative to tacos or burritos. They can used as an entree or even fun little appetizers.
Provided by JoshH347
Categories One Dish Meal
Time 30m
Yield 16 mexican doughboys, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Cook ground beef (or ground turkey) according to taco seasoning package.
- Stir in 1 cup salsa, 1 cup cooked corn.
- Remove mixture from heat.
- Unroll crescent rolls onto large ungreased cookie sheet.
- Scoop approximately 2 heaping tablespoons of meat/salsa/corn mixture onto unrolled crescent rolls.
- Roll crescent rolls tightly.
- Cook in oven for approximately 10-11 minutes.
- Remove from oven.
- Sprinkle with shredded cheese.
- Place back in oven for 1-2 minutes or until cheese is melted.
- Remove from oven, and top with dollop of sour cream (or salsa), to your liking.
- Enjoy your mexican doughboys.
Nutrition Facts : Calories 679.5, Fat 36.6, SaturatedFat 16.6, Cholesterol 148, Sodium 1883.1, Carbohydrate 47.3, Fiber 7.1, Sugar 6, Protein 44.2
CHURROS RECIPE
Churros are a golden and crispy fried pastries dusted with sugar and cinnamon powder. This is an easy to follow recipe. Enjoy them today!
Provided by Mely Martínez
Categories Desserts
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oil at 320F degrees while you make the churro batter. You can use a candy thermometer to check the temperature.
- Place the water, vanilla extract, salt, and butter in a saucepan at medium- high heat.
- Once it comes to a rolling boil, stir in the flour all at once. It is very important that the water is boiling to ensure that the dough will render crispy churros.
- Mix the dough vigorously using a wooden spoon or spatula. You have to do this step very quickly.
- Remove the saucepan from the heat, wait about a minute, then add the egg. Keep mixing until the egg is completely integrated into the dough (you can use a mixer for this step). In the beginning, the dough will want to separate after adding the egg, but keep mixing until the ingredients are well combined and you have a smooth and soft dough that separates from the bottom of the pot. This step will take a few minutes.
- Place the dough in the pastry bag fitted with a star-shaped tip. Make sure there aren't any bubbles of air in the dough while you place it inside the bag.
- Pipe 6-inch strips of dough on a prepared tray and then fry them (see notes). You can also pipe the strips of dough directly into the hot oil, cutting them with your kitchen scissors. The oil will start bubbling when you add the raw churro, and at this point you must not touch the oil or the churro, to avoid having an explosion.
- Fry the churros for about 2 to 2.5 minutes in hot oil ( 320F) until golden brown (in total it should take 4-5 minutes to cook each churro), and then turn the churros to have an even crispiness and golden color.
- Once they are golden, remove from the heat, place on the paper towel to drain for a few seconds, and then roll in the sugar.
Nutrition Facts : Calories 118 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 44 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BUNUELOS
Mexican fried cookies.
Provided by Rosina
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
- Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
- Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
- Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 55.7 g, Cholesterol 93 mg, Fat 6.1 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.2 g, Sodium 387.3 mg, Sugar 31.5 g
MAORI BOIL-UP WITH DOUGHBOYS (DUMPLINGS)
A variation of a New Zealand recipe. This version uses a pork tenderloin. Traditional versions use pork bones or pork neck added to the broth. Use the doughboy recipe included here or use recipe #484350. Other root vegies may be added also.
Provided by Outta Here
Categories Yam/Sweet Potato
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add stock, water and pork to pot, bring to a boil then cover and simmer for an hour.
- Soak watercress in cold water for 10 minutes. (This removes bitterness) Squeeze out moisture and break into pieces. Set aside.
- Add kumara, onion, green onion and tomatoes to stock and simmer for 15 minutes.
- Remove pork and chop into pieces. Return meat to stock and boil for 5 minutes. Add salt and watercress and simmer for 15 minutes.
- Meanwhile make the doughboys. Cut butter into dry ingredients until it resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.
- Drop either teaspoon or tablespoon sized amounts of the doughboy mixture into the the boiling pot, cover and cook for about 10-15 minutes. Don't lift lid while cooking. Larger doughboys will take a bit longer.
- Serve with a garnish of chopped cilantro.
Nutrition Facts : Calories 280.4, Fat 10, SaturatedFat 5.1, Cholesterol 65.8, Sodium 1037.4, Carbohydrate 24, Fiber 1.9, Sugar 2.6, Protein 22.4
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