Cinnamon sugar is a mixture commonly used to flavor foods such as a fried-dough pastry based what?
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Cinnamon sugar Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice for desserts. It is commonly used to flavor foods such as Belgian waffles, Snickerdoodle cookies, churros and coffee cake. It is also found in breakfast cereals such as Cinnamon Toast Crunch.
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Churro A churro (] , ] ) is a fried-dough pastry—predominantly choux—based snack. Churros are traditional in Spain and Portugal - from where they originate - as well as the Philippines and Ibero-America. They are also consumed in the Southwestern United States, France and other areas that have received immigration from Spanish and Portuguese-speaking countries. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as "porras" in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Sugar is often sprinkled on top.
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List of fried dough foods This is a list of fried dough foods. Many cultures have dishes that are prepared by deep frying dough in many various forms. Doughnuts are a type of fried dough food that are covered separately in the Wikipedia article List of doughnut varieties.
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Pièce montée A pièce montée (pronounced ] ; from French, literally "assembled piece" or "mounted piece", plural "pièces montées") is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner’s paste" (sugar paste or sculpting fondant?), nougat, marzipan, and spun sugar. Although the ingredients are typically edible, their purpose is mainly decorative, and they are often not really meant to be consumed. They are associated with classical French chefs, such as Carême. Carême had studied architecture and is credited with saying, referring to "pièces montées", that architecture was the most noble of the arts and that pastry was the highest form of architecture.
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Frittelle Frittelle or fritole are Venetian doughnuts served only during Carnival. Similar to bomboloni, they are round, yeast-risen fried pastries. Frittelle are served in a number of different forms, including "Fritelle Veneziane," which are unfilled and have pine nuts and raisins stirred into the dough; as well as several filled varieties. Fillings include pastry cream, zabaione, and occasionally less common fillings such as apple or chocolate custard cream.
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Schnitzel A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope, and the milanesa of Uruguay and Argentina.
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Ground biscuit Ground biscuit is a form of biscuit, usually baked, flour-based food products, that is specially processed by grinding.
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Hamloaf Hamloaf is a baked meat dish, similar to meatloaf, made of ground ham and ground pork and combined with other ingredients to form a loaf like shape. Distinct in color and taste from meatloaf, hamloaf is often baked with a sweet glaze, often consisting of brown sugar, molasses, pineapples, or cherries. In Pennsylvania, hamloaf is sometimes served with a sauce consisting of vinegar, mustard, and brown sugar. Eggs, milk, often evaporated, and some type of filling ingredient, bread or cracker crumbs, are used to create the loaf form.
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Forcemeat Forcemeat is a mixture of ground, lean meat mixed with fat by either grinding, sieving, or puréeing the ingredients. The result may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie; such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a "gratin" forcemeat. Meats commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of a forcemeat as it has a somewhat neutral flavor.
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Deep fried Oreo A Deep Fried Oreo is a dessert or snack consisting of an Oreo which is dipped in batter and deep-fried. It can be served with different toppings or simply with no toppings. Deep Fried Oreos are generally made using the Oreo cookies by the Nabisco division of Mondelēz International, but also can be made of other chocolate sandwich cookies.
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Bundevara Bundevara is a Serbian sweet pie made of rolled phyllo or similar to strudel, filled with sweetened grated pumpkin pulp and baked in an oven. Occasionally some nutmeg, cinnamon or similar spices may be added to the filling, as well as raisins or grated lemon rinds. It is usually dusted with icing sugar and/or vanilla sugar, and may be served either hot or cold. The pumpkins (or squashes) with more intense coloured pulp (richer in carotene) are more appreciated. So, although little grown in Serbia, some varieties of "Cucurbita moschata" are the best suited for this dish.
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Divinity (confectionery) Divinity is a nougat-like confection made with egg white, corn syrup, and sugar. Optional ingredients such as flavors, chopped dried fruit and chopped nuts are frequently added. Replacing the sugar with brown sugar results in a related confection called "sea foam".
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Yummy Dough Yummy Dough (also known by its original German name Essknete) is a baking mixture which, after the addition of water, is kneaded to a smooth dough. It was invented in 2005 and first introduced in the market in 2007.
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Chiffon cake A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both butter and foam type (sponge type) cakes.
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Glaze (cooking technique) A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites and basic icings are both used as glazes. They often incorporate butter, sugar, milk, and certain oils. For example, doughnut glaze is made from a simple mixture of powdered or confectioner's sugar and water that the doughnuts are dipped in, or some pastry doughs have a brushed on coating of egg whites. Glazes can also be made from fruit or fruit juice along with other ingredients and are often applied to pastries. Recently, a type of glazed cake known as an entremet, has gained worldwide popularity after a Russian confectioner's Instagram page went viral in 2016. In contrast to frosted cakes, these pastries use "mirror glaze," which is so glossy objects reflect on the surface. A type of savory glaze can be made from reduced stock that is put on meat or vegetables. Some candies or confections may be coated in edible wax glazes. Glazed ham is a ham dish prepared using a glaze.
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Cracker (food) A cracker is a baked food typically made from flour. Flavorings or seasonings, such as salt, herbs, seeds, and/or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
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Vetkoek Vetkoek is a traditional Afrikaner fried dough bread. It is either served filled with cooked mince (ground beef) or with syrup, honey, or jam. It is similar to the Caribbean "Johnny cake" and the Mexican sopapillas.
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Black bun Black bun is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay. The cake mixture typically contains raisins, currants, almonds, citrus peel, allspice, ginger, cinnamon and black pepper. It had originally been introduced following the return of Mary, Queen of Scots from France, but its original use at Twelfth Night ended with the Scottish Reformation. It was subsequently used for first-footing over Hogmanay.
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Frybread Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, or hot beef. Frybread can also be made into tacos, like Indian tacos. It is a simple complement to meals.
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Jumble (cookie) Jumbles (other spellings Jambles, Jumbals, Jumbolls, Jumbolds, Jumballs) are cookie-like pastries, common in England and abroad since the Middle Ages, which tend to have a relatively simple recipe of nuts, flour, eggs, and sugar, with vanilla, anise, or caraway seed used for flavoring. They were formerly often made in the form of rings or rolls.
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Krofne Krofne (, Bosnian: "Krofne" , Croatian: "Krafne" , Slovene: "krofi" , Serbian: крофне ) are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, nutella and cinnamon. They can also be filled with custard, or cream, but that is usually less common. The name comes from German "Krapfen", and it is a variation of the Central European pastry, known as Berliner. They are also similar to the beignets.
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Ontbijtkoek An ontbijtkoek (literally translated "breakfast cake") or peperkoek ("pepper cake") is a Dutch spiced cake. Rye is its most important ingredient, coloring the cake in light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is "Oudewijvenkoek" (old woman's cake) which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread. However, due to its sweet taste it is also served as a snack.