How to buy an Irish donatos pizza, the first one

Here’s the first recipe for a donatos pie you won’t believe.

Donato’s pizzas are a classic of Irish home-cooking.

It’s a delicious pie filled with an array of meat and vegetables, and it’s a great way to start a meal.

This donatos recipe, from the cookbook Little Ceasars, is just as good as the real thing.

If you’ve never had a donato pie before, here’s how to make one, and if you do, here are some tips to help you get started.

1.

Choose a donut crust to match the size of your pie 2.

Make sure your donut is a good size for you 3.

Put the dough on a floured surface to make sure you’re not breaking up the dough 4.

Place your donuts in the freezer for five minutes so they’re soft 5.

Put your donats back in the oven, and cook for an hour 6.

While you wait for your donatos to cook, you can pick your donetos up to make the filling, like this one from this site: Little Ceadreas’ Donatos Pie recipe:  5 cups fresh white bread flour (you can use regular flour if you don’t have it) 2 teaspoons baking powder 3/4 teaspoon salt 1 tablespoon baking soda 2 cups milk (about 1 1/2 cups) 2 eggs 1 tablespoon olive oil 1/4 cup butter, softened 1 teaspoon salt 4 cups chicken or turkey (or other poultry) (optional) 2 cups (about 2 1/3 cups) mozzarella cheese (or mozz) 1/8 cup finely chopped fresh basil or parsley (optional, if you like) 1/2 cup shredded fresh cheddar cheese (optional but very tasty) 1 tablespoon chopped fresh oregano or parsly 1 tablespoon finely chopped basil or celery 1 teaspoon finely chopped oreganopoulou (optional), or 1/16 teaspoon of salt and pepper (if you like it spicy) Directions 1.

Combine the flour, baking powder, salt, baking soda and milk in a large bowl.

Set aside.

2.

In a small bowl, combine the egg, oil, butter, salt and spices.

Whisk in the flour mixture and set aside.

3.

Combine egg, milk and eggs in a separate bowl.

Mix well to combine.

4.

Add your don’ts and mix well.

5.

Pour the batter into your donot and flatten the donot to make a flat surface.

If it’s too dry, add more flour.

Fold in the chicken or turkeys and mix to combine the pieces.

Cover and refrigerate until the donut reaches room temperature, at least 1 hour.

6.

Serve warm or at room temperature. 

 Donatos pie crust: 2 cups whole wheat flour (or 2 tablespoons) 2 tablespoons (30 grams) unsalted butter 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon granulated sugar 1 teaspoon coarse salt 1 teaspoon vanilla extract 2 tablespoons whole milk (30 ml) 1 egg 2 tablespoons butter, melted 1/6 teaspoon vanilla 3 tablespoons (80 ml) finely chopped onion 1 tablespoon dried basil or 1 teaspoon dried oreganos 1 cup chopped fresh tomatoes, chopped 1/5 cup finely grated mozzas or 1 small handful fresh parsley, finely chopped 1 egg white, beaten with a fork 1/9 teaspoon salt Directions: Preheat oven to 425 degrees F (190 degrees C).

Line two baking sheets with parchment paper.

Line the prepared baking sheets 1 inch apart with foil.

Line a baking sheet with parchment, lightly grease with butter and set on a baking tray.

Set oven rack to the middle of the baking sheet and spray with cooking spray.

Set your dontos aside.

In another large bowl, whisk together the flour and baking powder.

In the bowl of an electric mixer, cream the butter and cinnamon together until fluffy and light.

Add the sugar and cinnamon and beat until light and fluffy.

Add in the milk and egg and mix until combined.

Gradually add in the egg white and vanilla.

Scrape down the sides of the bowl. 

In a medium bowl, beat the egg whites until smooth.

Add 2 tablespoons of the flour mix to the batter and mix on medium speed until combined, scraping down the bowl as needed. 

Using your hands, gently fold the dough into a flat circle.

Use a pastry scraper to create a round dough ball.

Place a tablespoon of dough on each side of the pastry, and press the dough back and forth on the baking tray, using a spatula to flatten it into a ball.

Repeat with remaining dough.

Roll each donut over the baking trays, pressing the donuts down until they’re about 1 inch in diameter.

Using a fork, poke holes into the dontots to make them larger.

Bake the donatos pies for 15-20