| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 3 3/4 | c | Flour |
| 2 1/2 | oz | Package active dry yeast |
| 3/4 | c | Milk |
| 1/3 | c | Sugar |
| 1/2 | Stick butter | |
| 1/2 | ts | Salt |
| 2 | Eggs | |
| Vegetable oil,; for deep-frying | ||
| Honey or Chocolate Glaze (recipes follow) | ||
| Or confectioners' sugar or cinnamon-sugar |
INSTRUCTIONS
In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add enough of remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes and transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour. Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; reroll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes. Heat oil in a deep-fryer to 360 degrees. Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. If using Honey Glaze, immediately glaze hot doughnuts; if using Chocolate Glaze, let cool first. Or let doughnuts cool and dredge in confectioners' sugar or cinnamon-sugar. Yield: 1 1/2 dozen Recipe By :ESSENCE OF EMERIL SHOW#EE116 Posted to MC-Recipe Digest V1 #315 Date: Sun, 24 Nov 1996 21:56:23 -0500 From: Meg Antczak <[email protected]>
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