| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
19 |
-20 doughn |
INGREDIENTS
| 3 1/2 |
c |
All-purpose flour; (up to 4) |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Butter; melted |
| 1 |
c |
Nonfat sour cream |
| 1/4 |
c |
Butter; melted |
| 1 1/2 |
c |
Confectioners' sugar; sifted |
| 1 |
tb |
Warm water |
| 2 |
tb |
Pure maple syrup |
INSTRUCTIONS
DOUGHNUTS
BRUSH-ON TOPPING
GLAZE
In a large mixing bowl, combine 3-1/2 c. flour with baking powder, baking
soda, salt, and spices; whisk to blend. Set aside.
Combine the eggs and sugar in large bowl of food processor. Process until
pale yellow and slightly thickened. Add 1/4 c. of melted butter and sour
cream; blend well. Add dry ingredients; beat until a moist, stiff dough is
formed.
Turn out onto a lightly floured surface. Knead gently, working in
additional flour to prevent sticking. Dough should be soft and smooth.
Cover; let rest for 30 minutes.
Preheat oven to 425 degrees Fahrenheit (400 if using convection).
Generously grease 2 baking sheets (I use nonstick baking sheets without
additional grease).
Roll the dough to a 1/2" thickness and cut out with 2-1/2" doughnut cutter.
Transfer to the prepared baking sheets, ensuring that you leave at least 1"
between doughnuts. Brush with the remaining 1/4 c. melted butter.
Bake 12-15 minutes, or until lightly browned. Transfer to a cooling rack.
When doughnuts are completely cooled, combine the confectioners' sugar,
water, and maple syrup in a small bowl. Blend until smooth, then spread
over the surface of each doughnut.
Serve immediately.
Posted to Bakery-Shoppe Digest by Musique68 <Musique68@aol.com> on Apr 14,
1998
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