I thought I would talk to you about Doughnuts and the fact that it is #National Doughnut week. Introducing our brand new range of doughnuts ourselves and priced to be affordable alternative to the brands that are well know out there.
Our new packaging is light and the box is solid so that you can get them home undamaged. There 3 different types in a box and my favourite one is definitely the Lemon topped variety. They taste fresh, light and not greasy at all. We are distributing this range under the “Ann’s sweets” as there will be more cake products introduced as the year moves by.
The name is derived from ‘dough’, which is what the rings are typically made from. There are two common spellings of the dessert; doughnut and donut. The former is considered the UK spelling and the latter the Americanised version. … Dictionary.com lists doughnutas the primary spelling, with donut as an alternative.
We will be launching at the end on May and initially the shops that will have them on sale will be in Liverpool and Manchester areas. For those business who are going to have a good sell through rate we will also supply a free display stand to help display our products.
Any enquiries can be made by emailing our email@example.com
Scones are traditionally served with jam and cream for Afternoon Tea. With our fantastic, simple recipe you can enjoy tasty homemade scones at any time. Enjoy them plain or for a fruity twist add sultanas or glacier cherries.
Makes 15 5cm scones, 30 minutes prep, 10-15 minutes cooking
*225g plain white flour
*15g baking flour
*40g caster sugar
*50g butter, chopped into small cubes
*Optional additional ingredients: 75g sultanas or 75g roughly chopped glacier cherries
1. Preheat the oven to 200°C, then sieve together the flour, salt, and caster sugar into a large mixing bowl.
2. Rub in the butter using your fingertips until a consistency of ground almonds has been achieved. If you are adding sultanas of cherries stir them in now.
3. Make a well in the centre and slowly start to add the milk whilst mixing gently with a wooden spoon and then combine the ingredients together to form a smooth paste.
4. Leave the mix to rest for ten minutes in a bowl covered with cling film.
5. Then roll out the mix on a lightly floured surface to approximately 15mm thick, then take a 5cm cutter and start cutting out the scones then place the scones on baking tray lined with baking paper (or a silicone mat of you have one) and rest for a further ten minutes.
6. Carefully brush the scones with egg wash (simply made from whisking an egg) then place in the oven and bake for 15 minutes until golden brown in colour.
7. Remove from the oven and allow the scones to cool on a cooling wire. Serve whilst still warm with butter or for an even sweeter treat serve with jam and cream, yum!