Wolfgang Puck BDFR0070 Operations Instructions download pdf (Page 23)

Deb's Donuts

Makes 8 Donuts

INGREDIENTS

Peanut oil

1 8-ounce package pop-n-fresh buttermilk biscuits

METHOD

1. Preheat peanut oil in Deep Fryer to 350°.

2. Open biscuit container and remove and separate biscuits.

3. Using your ﬁnger, gently poke a hole in the center of each biscuit.

4. Carefully place the donuts in the basket 3 at a time. Lower basket

into oil.

5. Cook 3 to 4 minutes per side, or until golden brown, using tongs to

gently turn over.

6. Raise basket and let drain for a minute. Remove donuts and place on

a paper towel to drain excess oil.

7. Repeat with remaining donuts.

Toppings

Cinnamon sugar: Mix together 1/2 cup sugar and 2 teaspoons cinnamon

on paper plate. Dip donuts into cinnamon sugar mixture while still warm.

Powdered sugar: Using a sifter or a shaker, shake sugar over donuts

while still warm.

Glazed donuts: Microwave store bought vanilla or chocolate frosting for

30 – 40 seconds. Stir and spoon over donuts.

Deb's Tip:

Use candied sprinkles to add color.

Recipe courtesy Debra Murray, Wolfgang Puck HSN host

Easy Egg Rolls

6 servings

INGREDIENTS

1 1/2 cups shredded coleslaw mix (no dressing)

1 small onion chopped

3/4 cup cooked shrimp, chicken, or pork, diced

2 tablespoons teriyaki sauce

6 egg roll skins

Peanut oil

METHOD

1. Preheat peanut oil in Deep Fryer to 350°.

2. In a bowl mix together slaw mix, onion, choice of shrimp, chicken or

pork, and teriyaki sauce.

3. Place egg roll skins in front of you like a diamond. Scoop 2/3 cup of

the mixture and place in the middle of the diamond. Fold up the

bottom edge and sides and roll. Seal all edges with water so that no

ﬁlling can come out.

4. Cook two egg rolls at a time. Two minutes on each side, remove and

drain on a paper towel. Repeat with remaining egg rolls.

Recipe courtesy Debra Murray, Wolfgang Puck HSN host

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Wolfgang Puck BDFR0070 Operations Instructions Page 23

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