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RAISED DOUGHNUTS:
- 2 pkgs. active dry yeast
- ¼ cup warm water (105-115*)
- 1-½ cups lukewarm milk (scaled then cooled)
- ½ cup sugar
- 1 tsp. salt
- 1 tsp. ground nutmeg
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- ¼ tsp. ground cinnamon (optional)
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose or unbleached flour
- vegetable oil
- granulated sugar, Creamy glaze or chocolate glaze (recipe below)
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Dissolve yeast in warm water in large mixer bowl.
Add milk, ½ cup sugar, the salt, nutmeg, cinnamon, eggs, shortening and two cups of the flour. Beat
on low speed, scraping the bowl constantly, 30 seconds.
Beat on medium speed, scraping occasionally, 2 min. Stir in remaining flour; continue stirring
until smooth, scraping sides of bowl.
Cover; let rise in warm place until doubled, 50-60 min.
Turn dough onto well floured cloth covered board; roll around lightly to coat
with flour. Roll gently to ½" thick with floured stockinet-covered rolling
pin. Cut into 2 ½" doughnuts with floured doughnut cutter. Cover; let rise
on board till double, about 20 min.
Heat oil (3-4") in deep-fryer or kettle to 350*. Slide doughnuts into hot oil
with wide spatulas. Turn doughnuts as they rise to surface. Fry until golden
brown, 1 to 1-½min each side. Carefully remove from oil; Do not prick
doughnuts. Drain on paper towels. While warm, roll doughnuts in sugar or
spread with Creamy or Chocolate glaze.
1 to 1-½ dz.; 420 cal. each.
CREAMY GLAZE
- 1/3 cup marg. or butter
- 2 cups powdered sugar
- 1-½ tsp. vanilla
- 4-6 Tblspns. hot water
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Melt marg or butter in saucepan; mix in sugar and vanilla. Stir in hot water,
1 Tblspns. at a time, until glaze is of spreading consistency.
CHOCOLATE GLAZE
- 4 ounces semisweet chocolate
- 1/3 cup marg or butter
- 2 cups powdered sugar
- 1-½ tsp. vanilla
- 4-6 Tblspns. hot water
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Melt chocolate and marg or butter over low heat. Remove from heat. Mix in
sugar and vanilla. Stir in hot water, 1 Tblspns. at a time, until glaze is of
spreading consistency.
CAKE DOUGHNUTS
- Vegetable oil
- 3-1/3 cups all-purpose flour*
- 1 cup sugar
- 3 tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
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- 2 Tblspns. shortening
- 2 eggs
- ¾ cup milk
- chocolate glaze or light brown glaze (recipe below)
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*** If using self rising flour, omit baking powder and salt.
Heat oil 2-3" in deep-fryer or heavy kettle to 375*. Beat 1-½ cups flour
and remaining ingredients except glaze in large mixer bowl on low speed,
scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl
occasionally, 2 min. Stir in remaining flour.
Turn half the dough onto well floured cloth covered board; roll around lightly
to coat with flour. Roll gently to 3/8" thick. Cut with floured doughnut
cutter. Repeat with remaining dough.
Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to
surface. Fry until golden brown, 1-½ min. on each side. Remove from oil,
do not prick doughnuts. Drain. Spread doughnuts with chocolate glaze,
sprinkle with flaked coconuts chopped nuts or decors if desired.
2 DZ. ; 250 cal each.
... Marci Lamar Kasen
Recipes are only a guide.
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