Doughnuts and Quickbreads

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Across
  1. 2. This can replace oil in a muffin recipe.
  2. 4. ______doughnuts typically weigh between 24 g and 28 g
  3. 5. This quickbread has a distinct soda flavor.
  4. 6. Only slight_____ development is desirable in most quick breads.
  5. 9. _____or holes = over-mixing, too little liquid or not enough fat
  6. 11. _____doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C (359 °F) to 190 °C (374 °F).
  7. 12. Tunisian pastry similar to doughnuts
  8. 13. The French beignet, literally meaning_____.
Down
  1. 1. The English version of biscuits containing eggs and butter for a richer product
  2. 3. Tea biscuits can be served at___?
  3. 4. Beignets made with______ are known as fritelli.
  4. 6. Ricotta filled “___” which are like doughnuts but made from a Potato based dough then deep fried.
  5. 7. This method of mixing is used when oil is in the formula
  6. 8. The _____ method used for biscuits, scones and similar products
  7. 10. A Greek pastry adopted by Italian tradition to celebrate St. Joseph's feast day in march.