Sweet Sprinkle Donut

Did you know? that the first sour cassava donut recipe appeared in Brazil in the 19th century. Sour cassava starch is a typical ingredient in Brazilian cuisine, made from fermented cassava.

The first sour tapioca donut recipe in America appeared in 1936 in the book "The Joy of Cooking", by Irma Rombauer. The recipe was for a sweet doughnut made with sour cassava starch, sugar, eggs, butter, milk, and yeast. The donut was described as "soft and fluffy" and "perfect for breakfast or as a snack."

The sour cassava donut is a sweet made with sour cassava starch, water, eggs, oil, and sugar. The dough is shaped into a doughnut and baked in the oven.

The recipe for sour starch donuts was first published in a Brazilian cookbook in 1863. The recipe was simple and consisted of sour starch, water, eggs, oil, and sugar.

The sour tapioca donut quickly became popular in Brazil and is now a traditional sweet in the country. It is commonly served for breakfast, as a snack, or as a dessert.

Here is a basic sour tapioca donut recipe: 

                       Sweet Sprinkle Donut   

 

Ingredients:

2 kg of sour starch

2 cups of sugar

2 tablespoons of margarine

1 cup cassava flour

2 eggs, cinnamon to taste, boiling water to a point

Method of preparation:

Place the sour starch in a bowl, add the sugar, the eggs, and the margarine, and mix; add the cassava flour and the cinnamon, and mix again; then gradually add boiling water until you form a dough that does not stick to your hands, taking care not to burn yourself; place the dough on the table to knead; knead it into a loaf shape; cut it into slices; stretch them out until they are approximately 35 cm long; stick the ends together; and place them in the pre-heated oven. -heated to 200°, directly on the oven rack, for 35 to 45 minutes or until it has doubled in size and is lightly golden. And ready!!!