Barbara

December 11, 2015 at 11:13pm

First-- my soufganiyot are a little sweet, but there is no sugar in this batter. They seem more like fried bread than dougnuts. And no yeast? Hmmmmm.... Second-- would this work with your gluten free flour? (I make lots of soufganiyot but can't eat them......)
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.