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    3 Recipes

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    Ok I'm not near a place where I can get krispy kremes so I've been experiment and trying different recipes here and from one recipe I noticed that they used the same recipe for donuts and dinner rolls so I decided to try my favorite sweet dinner roll recipe from an old betty crocker cook book and divided it in half and put it in the bread machine just for the kneading and rising part. But what I did was use bread flour I think that is key. Because I sort of forgot I had it in the bread machine because I turned off the machine and left the dough in there until a few hours later, and it was a nice size bubble. So I shaped my donut and let them rise again I put half in the fridge to slow rise in there, so I could fry them in the morning. Well when I tryed to fry some of the donut holes I cut out, some would not flip and kept turning over because of the air bubble from where the dough rise time was so long and it would not pop. So once I finished frying them I glazed them with a powdered sugar, water, and vanilla recipe somewhere here on one of zaar's other krispy kreme donut recipes not with butter, it was light and slightly crunchy like krispy kreme. So be sure to use bread flour and let it rise. This accidently discoverly made me realize what all my cook books I have and cooking shows mean about bread flour, basically it is stretchy and will not break as easy as AP flour and that is how those people who toss the pizza dough don't get a tear as easy, well that's what I think. Also I'm back to eating eggs ;) Also if my liquids are cold not warm I will just pause during the rise cycle to let the dough sort of warm up a little. P.S. My time and end amounts of donuts are not exact.

    Recipe #398259

    I'm not vegan or on a diet just avoiding eggs.

    Recipe #395731

    I love sushi but I'm not as near to places that serve sushi as I use to be, so I have to use what I have. I do have the basics just not the raw fish that I miss so much. My favorites were spicy ahi and phylli maki. So I tried to get as close to it as I can. As for amounts, I use leftover rice so I usually make one or two rolls and just cut off 1/4 of a cucumber and cut that into strips and that's still more than enough. Now these measurements or just guess. I really just eyeball and adjust to my taste. But it's better to do too little than too much. Now I have been to places with less ingredients than this available. Too me the key ingredients are the seaweed sheets, rice, soy sauce, mayo, and for me wasabi since I like it (but that may be hard to find some places) Everything else you can try to substitute with something you like more or you can just eliminate if you don't like it. One time instead of picked ginger I used spicy kimchi. I liked that one to. Just mix and match according to your taste. Eventually you will find the right mix for you. Especially if you are like me and desperate for sushi

    Recipe #280651


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