| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Cyberealm, Kooknet, Desserts |
18 |
Doughnuts |
INGREDIENTS
| 1/2 |
c |
Warm Water |
| 3 |
|
Eggs |
| 3 |
tb |
Unsalted Butter; softened |
| 2 |
tb |
Dry Nonfat Milk |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Mace |
| 1 |
tb |
Baking Powder |
| 1/2 |
ts |
Salt |
| 3 |
c |
Flour |
| 1 |
tb |
Yeast |
| 1/2 |
c |
Powdered Sugar |
INSTRUCTIONS
Place all the ingredients in the machine, program for knead and first rise
and press start. At the end of the final cycle, transfer the dough to a
lightly oiled bowl, cover it with plastic wrap and place in a warm,
draft-free place, and allow to rise for an additional 30 minutes. You can
also do this step in the machine by punching the dough down, closing the
machine, and letting the dough rise for 30 minutes.
Place the dough on a lightly floured surface and cut it in half to make it
more manageable. Let the dough rest for 10 minutes. Roll it out to 1/3"
thick. Flour a doughnut cutter and cut out doughnuts. Lift each doughnut,
pat it to remove excess flour, and place it on a lightly oiled or sprayed
baking sheet. Cover the doughnuts with a clean towel and let rise until
doubled in bulk, about 1 hour.
Put 1/2 cup powdered sugar in sturdy paper bag and spread out paper towels
near frying pan. Heat 2" oil in a medium saucepan or deep fryer to 375°F.
Slide 2 or 3 doughnuts at a time into the hot oil. Turn them frequently and
spoon the hot oil over them until they are well puffed. Drain the doughnuts
on paper towels and shake them with the sugar in the bag while they are
still warm.
Source: Desserts From Your Bread Machine Typed by Meg Antczak, Fido Cooking
Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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