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Doughnuts with rosemary and cardamom flavour
Doughnuts with rosemary and cardamom flavour

Before you jump to Doughnuts with rosemary and cardamom flavour recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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These healthier food choices can be applied to other foods such as your cooking oils. Olive oil contains monounsaturated fat which can help to fight bad cholesterol. Olive oil also has vitamin E which is healthy for your skin, among other things. If you presently eat a lot of fresh fruits and vegetables, you may want to think about where you’re buying them and if it’s the best source. Organic foods are a superb option and will reduce any possible exposure to toxic pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients because of storage or not being harvested at the right time.

Obviously, it’s not at all difficult to begin integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to doughnuts with rosemary and cardamom flavour recipe. To cook doughnuts with rosemary and cardamom flavour you need 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Doughnuts with rosemary and cardamom flavour:
  1. You need 1 kg self raising floor
  2. Take 1 litre water
  3. You need Half cup sugar
  4. Provide 1 table spoon cardamon powder
  5. Provide 1 bunch rosemary
  6. Prepare 1 litre cooking fat(depends on pan size)
Steps to make Doughnuts with rosemary and cardamom flavour:
  1. Mix the floor, sugar, chopped rosemary and cardamon first and stir.
  2. Add water to the flour mixture in small bits as you stir.
  3. When the mixture is fine and no flour is left it's ready for hand mixing.
  4. Pour flour on your table and pour the flour mixture onto the table then use your hands to pound the flour while adding more flour to achieve the perfect texture.
  5. Cut off small chunks and spread them on the table then using a cup and a plastic bottle cap make the doughnut shapes.
  6. Pick the doughnut shaped dough and deep fry them in boiling cooking oil.
  7. When the doughnuts turn brown on the edges turn them to cook the top side.
  8. When cooked on both sides, remove them from the pan and sieve out the extra fat in another container
  9. Pack in paper bags while still warm to maintain their moistness.
  10. Tip: Don't worry about the rosemary sticking out of the dough. After deep frying they won't be visible.

There are many doughnuts in the world to love. These doughnuts, from Esther Sabach, Rachel Klein's boyfriend's mother, are a nod to Sephardic Jewish tradition. This cardamom apple walnut pie is the perfect thing to make this time of year, and I hope it finds its way onto your holiday table in one form or another. Bring the milk to just shy of the boil and cool it to warm, then stir in the yeast, the cardamom seeds and the eggs. Put the flour in a stand mixer or large bowl and stir the liquid mixture in, then add the butter and sugar.

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