STUFFED BAGEL DONUT - BROTHERS GREEN: EATS | MTV
11.8 هزار بار بازدید -
9 سال پیش
-
Cook along with the Brothers
Cook along with the Brothers Green.
STUFFED BAGEL DONUT
Mike once had a dream to combine donut and bagel to make the ULTIMATE BREAKFAST. So we made a jelly-filled everything-bagel-nut with sausage and egg scramble.
Everything Spice Mix:
¼ cup sesame seeds
1 tablespoon minced onion
1 tablespoon minced garlic
1 tablespoon poppy seed
1 teaspoon sea salt
Cream Cheese Frosting:
½ stick cream cheese, softened
¼ cup powdered sugar
1 tablespoons milk
Jelly Stuffed Donut:
1 can jumbo buttermilk flake biscuit dough
¼ cup jelly, whatever your favourite flavor is
Oil for frying
Sausage and Egg Scramble:
1 breakfast sausage link
2 eggs
Large pinch shredded cheddar cheese
1 scallion, chopped
Dash of salt & pepper
Maple Ketchup:
¼ cup maple syrup
¼ cup ketchup
Directions:
Everything Spice Mix:
Combine all in a small mason jar and set aside.
Cream Cheese Frosting:
Combine all in a bowl and mix until smooth. Add more powdered sugar or milk if needed—you’re looking for a nice, creamy, pourable frosting to dip your donuts in.
Jelly Stuffed Donut:
1. Preheat your deep fryer or heat oil in a deep sauté pan.
2. You’ll need two biscuits. Press out each one until thin.
3. Make a ring of jelly on one of the biscuits.
4. Top with the other biscuit and firmly press the seams to seal. Make a small hole in the center and seal again. You’re making a jelly-filled ring donut, you get the point!
5. Fry donut until golden, flipping halfway through. Drain on a wire rack.
6. While the donut is still warm, dip it in the frosting and return to wire rack so the excess frosting will drip off. Sprinkle the warm frosting-dipped donut with the everything-bagel-spice mixture.
Eggs and Sausage:
Butterfly sausage and pan-fry until cooked through and seared.
Scramble eggs, scallions and cheddar with the dash of salt and pepper.
Maple Ketchup:
Combine both in a small bowl.
Assembly:
Top the donut with the butterflied sausage and scrambled eggs. Zip this beast with maple ketchup. Time to amaze your taste buds!
STUFFED BAGEL DONUT
Mike once had a dream to combine donut and bagel to make the ULTIMATE BREAKFAST. So we made a jelly-filled everything-bagel-nut with sausage and egg scramble.
Everything Spice Mix:
¼ cup sesame seeds
1 tablespoon minced onion
1 tablespoon minced garlic
1 tablespoon poppy seed
1 teaspoon sea salt
Cream Cheese Frosting:
½ stick cream cheese, softened
¼ cup powdered sugar
1 tablespoons milk
Jelly Stuffed Donut:
1 can jumbo buttermilk flake biscuit dough
¼ cup jelly, whatever your favourite flavor is
Oil for frying
Sausage and Egg Scramble:
1 breakfast sausage link
2 eggs
Large pinch shredded cheddar cheese
1 scallion, chopped
Dash of salt & pepper
Maple Ketchup:
¼ cup maple syrup
¼ cup ketchup
Directions:
Everything Spice Mix:
Combine all in a small mason jar and set aside.
Cream Cheese Frosting:
Combine all in a bowl and mix until smooth. Add more powdered sugar or milk if needed—you’re looking for a nice, creamy, pourable frosting to dip your donuts in.
Jelly Stuffed Donut:
1. Preheat your deep fryer or heat oil in a deep sauté pan.
2. You’ll need two biscuits. Press out each one until thin.
3. Make a ring of jelly on one of the biscuits.
4. Top with the other biscuit and firmly press the seams to seal. Make a small hole in the center and seal again. You’re making a jelly-filled ring donut, you get the point!
5. Fry donut until golden, flipping halfway through. Drain on a wire rack.
6. While the donut is still warm, dip it in the frosting and return to wire rack so the excess frosting will drip off. Sprinkle the warm frosting-dipped donut with the everything-bagel-spice mixture.
Eggs and Sausage:
Butterfly sausage and pan-fry until cooked through and seared.
Scramble eggs, scallions and cheddar with the dash of salt and pepper.
Maple Ketchup:
Combine both in a small bowl.
Assembly:
Top the donut with the butterflied sausage and scrambled eggs. Zip this beast with maple ketchup. Time to amaze your taste buds!
9 سال پیش
در تاریخ 1394/02/17 منتشر شده
است.
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