Brothers Green: EATS! | Stuffed Bagel Donut Opskrift

Få opskriften her...

Mike havde engang en drøm om at kombinere en bagel og en donut og lave den ultimative morgenmad! Og derfor har de lavet en syltetøjsfyldt bagel med pølse og røræg – MUMS! Få opskriften her:


Everything Spice Mix:
60g 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 (En halv pakke)
60g powdered sugar
1 tablespoons milk

Jelly Stuffed Donut:
1 can jumbo buttermilk flake biscuit dough
60g jelly, whatever your favourite flavor is
Oil for frying

Sausage and Egg Scramble:
1 breakfast sausage
2 eggs
Large pinch shredded cheddar cheese
1 scallion, chopped
Dash of salt & pepper

Maple Ketchup:
60g maple syrup
60g ketchup


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.

Top the donut with the butterflied sausage and scrambled eggs. Zip this beast with maple ketchup. Time to amaze your taste buds!

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Søndag, 19. April 2015