Regular reader and commenter Gerhard, sounding an awful lot like yours truly, writes in with this: First, it’s Berliner, not Berlinen (you need an “r” at the end). Here in Vienna we call them Krapfen, and they are most popular between January and March (the Christian period of fasting). However it is possible to find […]
READ ONWould you believe nobody really knows it? The reason, because jelly doughnuts are a relatively recent addition to the doughnut case. Prior to their becoming a staple of the stand-up Dunkin’ box, they were considered to be very different things and went by many different names. Most of them German. They’ve been called Berliners, Pfannkuchen, […]
READ ONThough doughnut allegiances were never formally declared after the first shots were fired on Fort Sumter, there does seem to be North-South divide when it comes to doughnuts styles. I submit as evidence Krispy Kreme, a chain out of Winston-Salem, North Carolina, which specializes in yeast doughnuts. Dunkin’ Doughnuts, which began in Quincy, Massachusetts, was […]
READ ONThey’re doughnuts leavened with yeast. Think of them as sort of the America League of doughnuts. The National League is made up of cake doughnuts, which are leavened chemically, usually with baking powder. The more interesting question is: what are raised doughnuts related to? If you’d like to test your baking mettle, have a look […]
READ ONReader Chana asks: A question: any historical or known connection between spoon bread and polenta? Oh my yes. Well, the dishes aren’t strictly related, but the main ingredient is the same: corn meal. Polenta, an ancient Italian dish, is usually made with a slightly coarser form of corn meal, that’s the only thing that distinguishes […]
READ ONI do love a good yeast-raised doughnut, and in fact in most ways, they’re easier to make than their cake-style counterparts. True, they require some advance planning, but they’re aren’t as fussy in the oil, or as sensitive to ambient temperatures. The best part is, they’re amazingly light, much more so than a store-bought version. […]
READ ONWe interrupt our regularly scheduled program to bring you this urgent bulletin: there are some seriously stressed-out would-be doughnut makers out there. Maybe it’s because fall is upon us and expectations are high, but I’m getting some anxious emails, especially about yeast doughnuts. I have yet to put up an actual tutorial on yeast doughnuts, […]
READ ON…and let’s face it, how could you not be? The blog has been renamed and moved. It is now called Baked by Anna, and even though the name has changed, it still has the same delicious recipes and tasty prose. Good luck in your new home, Anna!
READ ONOh, lovely, lovely spoon bread. I like it plain, the wife and daughters prefer theirs with honey…I don’t think you can go wrong either way. And is it ever easy to make. Start by bringing your milk to the boil. Turn off the heat and begin to pour the cornmeal in a steady stream, whisking […]
READ ONI had a number of emails on this subject last week. Here’s one idea: the Solomon Islands. Regular reader Warren, who lives on Guadalcanal, writes: Your posts about bananas got me out with the camera at my local market last week. I haven’t seen a Cavendish since I left New Zealand. I’ve seen at least […]
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