CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Vegetables, Grains |
|
Breakfast, Fried, Brunch, Muffins and, Consumer |
12 |
Servings |
INGREDIENTS
1 |
pk |
Yeast |
2 |
tb |
Water |
2 |
tb |
Honey |
2 |
c |
Flour |
1/2 |
ts |
Salt |
2 |
tb |
Butter |
1 |
|
Egg |
1/4 |
c |
Milk |
|
|
Vegetable oil |
|
|
Honey Nut Filling |
INSTRUCTIONS
Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend
butter. Add yeast mixture, egg and milk to form a soft dough. Beat well
and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm
place about 1 hour or until doubled in bulk. Deep-fry in 350 F oil 2 to 3
minutes or until browned on both sides; turn dough over halfway through
cooking time. Drain on paper towels. Slit one side of doughnut and fill
each with 2 to 3 teaspoons Honey Nut Filling.
Honey Nut Filing: Combine 1/4 cup each chopped dried apricots, apples and
walnuts; stir in 2 tablespoons honey and mix well. Makes 3/4 cup.
Serving tip: Serve with honey to drizzle on filled doughnuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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