My Profile


Member since Sep 2011

Flag This ProfileFlag as Inappropriate

Reviewed Malasadas

Sep 5, 2011 in Food Network Community Toolbox on

Limited to 1K characters, so I have to be short. Things to consider:

YEAST: keep in mind that when working with yeast, the "warm" water for the yeast should be between 105F to 115F.

MILK: try using whole milk and scald it -- meaning, bring it to a 180F boil. Scalding helps the dough rise. When adding the milk...

Not what you're looking for? Try: