| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 1/3 |
c |
Buttermilk |
| 1 |
|
Egg; beaten |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter; softened |
| 1/2 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 3 |
tb |
Unsweetened cocoa powder |
| 2 |
ts |
Baking powder |
| 1/8 |
ts |
Baking soda |
| 1/2 |
ts |
Cinnamon |
| 1 |
c |
Powdered sugar; sifted |
| 1 |
tb |
Unsweetened cocoa powder |
| 1/2 |
tb |
Butter; softened |
| 1 1/2 |
tb |
Boiling(!) water |
INSTRUCTIONS
COCOA GLAZE
From: asher@mcs.com
Date: Thu, 18 Apr 1996 16:52:18 -0500 (CDT)
Prepare the Cocoa Glaze by combining all the ingredients and stirring until
smooth. Set aside. Gradually beat the sugar into the egg using a large
bowl. Beat until thick and lemony. Stir in the softened butter and the
vanilla. Combine the flour, cocoa powder, baking powder, baking soda,
cinnamon and salt in another bowl. Stir into the egg mixture, alternating
with the buttermilk. Chill about 2 hours. The dough should still be
slightly sticky. Preheat the oil in the deep fryer. Roll out the dough in
batches to a thickness of 1/2" on a lightly floured board. Keep the
remaining dough chilled. Cut using a floured doughnut cutter. Repeat until
all the doughnuts have been cut out. Deep fry for about 2 minutes. Drain.
Dip the tops of the still warm doughnuts in the Cocoa Glaze. Yields 8
Doughnuts From: Joel.Ehrlich@salata.com (Joel Ehrlich)
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #48
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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