Anna Olson peče při každé příležitosti (1)

Anna is celebrating all things spring with three springtime themed desserts. She starts with the South Asian besan burfi, which for western palates she equates to something like toasted maple fudge. Besan burfi in its native land has as many variations as there are cooks, Anna adjusting her recipe to accommodate what most North American home cooks would be able to find in their local supermarket. Anna also equates the bright flavor of lemons with spring, thus she moving onto making light as air baked lemon doughnuts, the lemon not only infused into the dough itself, but also in the sugar toppi... Číst dále