| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Breads, Kooknet, Cyberealm |
16 |
Doughnuts |
INGREDIENTS
| 3 |
tb |
Shortening |
| 3 |
|
Eggs |
| 1/2 |
c |
Molasses |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking Powder |
| 4 |
tb |
Buttermilk; dried |
| 1 |
ts |
Ginger |
| 2 |
ts |
Cinnamon |
| 3 3/4 |
c |
Flour |
| 1 1/2 |
ts |
Yeast |
| 1/2 |
c |
Powdered Sugar; or |
| 1/2 |
c |
Granulated Sugar |
INSTRUCTIONS
Make sure all ingredients are at room temperature. Place the first 11
ingredients in the machine. Program for knead and first rise and press
start. The dough will be just a little sticky; a tiny amount will stick to
your finger. It does hold some shape while kneading. Flour your work
surface and rolling pin. When the cycle is complete, turn the dough out
onto the floured surface and let it sit for 10 minutes. Roll the dough to
1/3" thick. Use enough flour to keep the dough from sticking. Cut doughnuts
with cutter.
Place the doughnuts on a greased baking sheet and cover with a clean towel.
Let rise for 1 hour, or until doubled in bulk. Heat 1 1/2 to 2" of oil in
saucepan or deep fryer. Use a thermometer to help keep the temperature
constant. Fry 2 to 3 doughnuts at a time. Fry them for 2 to 3 minutes,
turning frequently and spooning the hot oil over them. Remove with slotted
spoon and drain on paper towels. Check the first few for doneness. Shake
the warm doughnuts, 3 or 4 at a time, in a sturdy paper bag with sugar in
it.
Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Coking
Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“This is the day the Lord has made! Be glad!”