Pogo Dough Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: Eggs, beaten
2 cup: Flour,
3/4 cup: Sugar,
1/2 tsp: Baking soda,
Directions:
Throw in a bowl. Mix well, adding water. The trick is to keep it as
thick as possible: BUT if too thick, the dough will not "stay" on
weiner...If so, add water a tiny bit at a time.
Once the weiner is covered with dough, deep fry.
Ta-daa!
N.B: the original recipe had milk (tastes like cake!) and baking
powder (tasted awful), and so on and so forth.
What I left there is the only thing *needed*.
And I even tried it without the eggs: if not previously frozen,
...same taste!
If you make a batch to freeze, I suggest eggs so the dough
does not "break".
Pogos can only be frozen once cooked. Unthaw, then put in oven at 275
for 20 minutes.
Eleonore Beaudoin 30 Oct 1994
Recipe By :
From: Marjorie Scofield Date: 12-30-95 (23:33)
(160) Fido: Recipes
Source from luhu.jp
thick as possible: BUT if too thick, the dough will not "stay" on
weiner...If so, add water a tiny bit at a time.
Once the weiner is covered with dough, deep fry.
Ta-daa!
N.B: the original recipe had milk (tastes like cake!) and baking
powder (tasted awful), and so on and so forth.
What I left there is the only thing *needed*.
And I even tried it without the eggs: if not previously frozen,
...same taste!
If you make a batch to freeze, I suggest eggs so the dough
does not "break".
Pogos can only be frozen once cooked. Unthaw, then put in oven at 275
for 20 minutes.
Eleonore Beaudoin 30 Oct 1994
Recipe By :
From: Marjorie Scofield Date: 12-30-95 (23:33)
(160) Fido: Recipes
Source from luhu.jp
Tags
Pastry