The process is both straightforward and a bit rudimentary, so it's easy to replicate ... Anymore It's best to use a cake ...

“These easy zeppole are so easy to whip up – unlike many doughnut recipes, there’s no yeast required!” Revealing that the treat’s “dough is fashioned after the French pâte à choux ...

Or will you turn me into a meme about not following recipe instructions ... Two of the most common types of doughnuts you’ll see in a shop are yeast-raised, or cake doughnuts.

In a big bowl add the flour and make a hole in the centre. Add the yeast, cardamom, margarine and coconut milk and mix well. Now knead until you get a soft dough. Cover the dough and let it rise.

(The recipe is 60 years old and is kept in a safe at the plant.) The doughnuts are then produced on-site by combining the dry mix with yeast (also sent from North Carolina) and purified water.

8. With a squeeze tube or piping bag, add your favorite jelly or jam to the doughnuts. Just make sure the jelly/jam isn’t too chunky to squeeze through whatever you’re using. This recipe is ...