Slovak Doughnuts
Title: Slovak Doughnuts
Categories: Desserts, Breads, Ethnic, Cakes
Center> Yield: 12 servings
1 pk Yeast
1 pt Scalded, cooled milk
7 c Flour (Approx)
4 ea Egg yolks
1 ea Egg
1/2 c Sugar
1/2 ts Vanilla
1 ts Salt
1/4 lb Butter
1/2 x Grated rind, lemon or orange
Dissolve yeast in lukewarm milk. Add 2 cups of flour. Let stand in
warm place 30 minutes.
Beat egg yolks, egg, sugar, vanilla, rind
(grated rind of 1/2 lemon or 1/2 orange) and salt until light.
Add
this to the yeast mixture.
Melt butter and mix in, then add remaining
flour.
Cover and let rise one hour or until double in bulk.
When
light, turn on floured board and pat with hands till dough is half an
inch thick.
Cut with a doughnut cutter, cover and let rise again
until light.
Drop in hot fat and fry till done.
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Title: Baked Cinnamon-Applesauce Doughnuts
Categories: Low-cal, Nuts
Yield: 36 Servings
2 pk Dry yeast
5 3/4 c All-purpose flour,divided
1/2 c Sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 c Margarine,melted and
Divided
1 ts Ground cinnamon
1/4 c Warm water (105-115degrees)
1 1/4 c Unsweetened applesauce
1/3 c Margarine
1/2 ts Salt
2 x Eggs
1/2 c Sugar
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add 3
cups flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer until moistened.
Beat at medium speed for an additional 2 minutes.
Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough.
Turn out onto a well-floured surface. Knead until smooth and
elastic(about
5 minutes);
add enough remaining flour, 1 tablespoon at a time, to prevent
dough from sticking to hands. Place dough in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place, free from
drafts, 1 hour or until doubled in bulk.
Punch dough down, and turn out onto a lightly floured surface.
Roll dough to 1/2 inch thickness; cut with
a lightly floured 2 1/2 inch doughnut cutter.
Combine doughnut holes and
any remaining scraps of dough; reroll to 1/2 inch thickness and cut as before.
Place doughnuts on baking sheets coated with cooking spray; brush 2
tablespoons melted margarine over doughnuts.
Let rise, uncovered, in a
warm, draft-free place for 40 minutes.
Combine 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag, and set aside.
Bake doughnuts at
425 degrees for 8 minutes or until golden.
Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to plastic bag.
Seal the bag and shake to coat. Yield: 3 dozen doughnuts; serving
size= 1 doughnut. 118 calories 3.4g fat
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Chocolate Cinnamon Doughnuts
Serving Size : 1 Preparation Time :0:00
Categories : Bread: Quick/Muffins/Biscuit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Cup Sugar
1/3 Cup Buttermilk
1 Egg -- Beaten
1/2 Tsp Salt
2 Tbls Butter -- Softened
1/2 Tsp Vanilla
2 Cups Flour
3 Tbls Unsweetened Cocoa Powder
2 Tsp Baking Powder
1/8 Tsp Baking Soda
1/2 Tsp Cinnamon
COCOA GLAZE:
1 Cup Powdered Sugar -- Sifted
1 Tbl Unsweetened Cocoa powder
1/2 Tbl Butter -- Softened
1 1/2 Tbls BOILING(!) Water
Prepare the Cocoa Glaze by combining all the ingredients and stirring until
smooth. Set aside.
Gradually beat the sugar into the egg using a large bowl.
Beat until thick and lemony.
Stir in the softened butter and the vanilla.
Combine the flour, cocoa powder, baking powder, baking soda, cinnamon and
salt in another bowl.
Stir into the egg mixture, alternating with the
buttermilk.
Chill about 2 hours. The dough should still be slightly sticky.
Preheat the oil in the deep fryer. Roll out the dough in batches to a
thickness of 1/2" on a lightly floured board.
Keep the remaining dough
chilled.
Cut using a floured doughnut cutter. Repeat until all the doughnuts
have been cut out.
Deep fry for about 2 minutes. Drain. Dip the tops of the
still warm doughnuts in the Cocoa Glaze. Yields 8 Doughnuts
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Banana Cinnamon Doughnuts
Serving Size : 30 Preparation Time :0:30
Categories : Doughnuts
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
3 cups peanut oil -- for frying
4 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup margarine
1 cup bananas -- mashed
2 large eggs -- beaten
---- Topping: -----
3/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oil in a deep-fat fryer or deep heavy skillet.
Time heating so it will be ready when you are prepared to
begin frying doughnuts.
Use Canola oil if you prefer, but
peanut oil has a higher smoking point and is a good choice
for frying.
2. In a large bowl, combine flour, sugar, baking
powder, salt, cinnamon, and nutmeg.
Cut in margarine using a
pastry blender or two knives.
3. Make a well in center of mix and add mashed bananas
and eggs. Mix well.
You can do this with a wooden spoon, or
since dough will be very stiff you may want to use your
hands to mix it well.
4. Place dough on a lightly floured surface and roll to
1/2-inch thick. Cut with a 2-1/2 inch doughnut cutter that
you dip in flour as needed.
5. Deep-fry, a few at a time, until golden brown. Drain
on brown paper bags. Fry the doughnut "holes" also.
6. Combine sugar and cinnamon in a paper bag or place
on a shallow plate. Coat warm doughnuts with this mixture.
Yield: about 22 doughnuts and 22 centers.
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Serving Ideas : Fragrant doughnuts for a coffee break.
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BAKED DOUGHNUTS2
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Bread
Doughnut Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Dry yeast
1/3 c Warm water
1 1/2 c Milk
1/3 c Vegetable shortening
1/4 c Sugar
2 ts Salt
2 ts Nutmeg
2 Eggs, lightly beaten
4 1/2 c Flour
1/2 c Melted butter
1 c Sugar mixed w/1 tsp cinamon
1. Sprinkle the yeast over the warm water in a small bowl and let it dissolve for 5 minutes. Put the milk and shortening in a saucepan and heat until the shortening is melted. Cool to lukewarm.
2. Pour the yeast mixture into a large mixing bowl and add the milk mix. Stif in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour. Beat briskly until well blended. Add the remaining 2 1/2 cups flour and beat until smooth. Cover the bowl and let double in bulk, about 1 hour.
3. Dust a board generously with flour and turn the dough mass onto it. This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle.
Pat the dough into a round about 1/2 inch thick.
Use a 3 inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1 inch apart.
These don't spread much; they rise. Preheat oven to 450F.
Let the doughnuts rest and rise for 20 minutes uncovered. Bake about! 10
minutes or a little longer, until they have a touch of golden brown. Remove from the oven. Have ready the melted butter and a brush. On a sheet of wax paper, spread the cinnamon sugar. Brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar. Serve hot.
Source: Fanny Farmer Cookbook
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