| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Whole milk |
| 1/4 |
c |
(1/2 stick) unsalted butter |
| 5 1/2 |
ts |
Dry yeast |
| 3 |
lg |
Egg yolks |
| 3 |
tb |
Sugar |
| 1 |
tb |
Dark rum |
| 1 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Salt |
| 2 |
c |
All purpose flour |
|
|
Vegetable oil; (for deep-frying) |
|
|
Powdered sugar |
|
|
Lingonberry preserves or strawberry preserves |
INSTRUCTIONS
Heat milk and butter in heavy small saucepan over medium-high heat until
butter melts, stirring occasionally. Transfer to large bowl. Cool to 110°F,
about 15 minutes. Whisk in yeast; let stand until yeast dissolves, about 8
minutes.
Whisk yolks and next 4 ingredients into milk mixture. Stir in flour. Knead
dough on floured surface 2 minutes.
Lightly oil bowl. Add dough, turning to coat. Cover with plastic wrap and
towel. Let sough ride in warm draft-free area until doubled, about 1 hour.
Punch down dough. Cover with plastic and towel; let rise 15 minutes.
Divide dough in half. Divide each half into 10 equal pieces. Roll each
piece between palm of hand and work surface to form smooth round ball.
Place on baking sheet, spacing evenly. Cover with plastic wrap,then towel.
Let rise in warm area until almost doubled, about 15 minutes.
Pour enough oil into medium pan to reach depth of 3 inches. Heat to 325°F.
Working in batches, fry doughnuts until brown,about 4 minutes per side.
Using slotted spoon, transfer to paper towels and drain. Sift powdered
sugar over doughnuts. Serve with preserves.
Makes 20.
Bon Appétit December 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 17, 1998
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