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The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. [3] Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. Boortsog is often eaten as a dessert, with syrup or jam or honey.
Deep-fried flour balls covered with sesame seeds Bolang baling (also known as odading) Indonesia: Deep-fried sweet dough balls covered with crystal sugar or sesame seeds. Possibly influenced from the Dutch Oliebollen. Bolinho de chuva: Brazil: Deep-fried sweet dough balls Bomboloni: Italy: Similar to German Berliner, with a cream (or chocolate ...
Then, stir the yeast mixture into the potato mixture before incorporating the flour using a wooden spoon until a soft dough forms. Flour a counter or large cutting board and knead the dough until ...
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs.
The German version is made from a yeast dough, deep fried, and coated or dusted in powdered sugar or cinnamon sugar; they may be plain or filled with fruit jam. Pennsylvania Dutch fasnachts can often be potato doughnuts, and may be uncoated, dusted with table sugar, or powdered with confectioner's sugar.
For a taste of Norwegian comfort food, eat a warm lefse spiraled with butter, sugar and a dash of cinnamon. While potatoes are just an 18th-century addition to the Norwegian diet, Scandinavian ...
Using a special holder called a Schneeballeneisen in order to retain the shape, the ball is deep-fried in boiling fat until golden brown, and finally dusted with confectioner's sugar while still warm. Schuxen: Germany: A popular pastry in Upper Bavaria, schuxen is an elongate fried dough pastry made from rye flour and yeast.
The dough is made from flour, eggs, yeast, salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit). A notable variety is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour.