pondlady
11-03-2006, 06:45 PM
1/2 c evaporated milk
1/2 c water
2 T butter
1 egg
1/3 c sugar
3 c flour
1 t salt
2 t active dry yeast
oil for deep-frying
Add ingredients to the bread machine according to manufacturer's suggested order. At the end of the kneading cycle, cover the pan with plastic wrap and transfer to the refrigerator. (Or, transfer the mixture to a lightly greased bowl) Refrigerate overnight or for 8 hours. Remove dough to a lightly floured surface; roll to about 1/2-inch thick. Cut out into donut shapes or form strips into knots or donut shapes. Cover and let rise for about 1 hour. Fry at 360° until light and browned (about 30-60 seconds per side). Glaze as desired.
Chocolate Glaze:
2 T butter
2 T cocoa
3 T hot water
1 1/2 c powdered sugar
1/2 t vanilla extract
Melt butter in small saucepan over low heat; add cocoa and water. Stir constantly until mixture is thick. Remove from heat; gradually add powdered sugar and vanilla; beat with a whisk until smooth. Add additional hot water, 1/2 teaspoon at a time, until drizzling consistency.
Vanilla glaze:
omit cocoa and add 1 1/2 t vanilla.
Variation: skip the glaze and make jelly doughnuts with these, by rolling the dough out to 1/4 inch, cutting it into rounds with a 2.5" biscuit cutter, placing a 3/4 teaspoon of jelly ( like raspberry, Lemon curd etc ...) in the center of a round and then covering with another and pinching the edges together very, very tightly before the second rise. You might need to re-pinch the edges before frying them. optional to add 1-2 t nutmeg to dough.
1/2 c water
2 T butter
1 egg
1/3 c sugar
3 c flour
1 t salt
2 t active dry yeast
oil for deep-frying
Add ingredients to the bread machine according to manufacturer's suggested order. At the end of the kneading cycle, cover the pan with plastic wrap and transfer to the refrigerator. (Or, transfer the mixture to a lightly greased bowl) Refrigerate overnight or for 8 hours. Remove dough to a lightly floured surface; roll to about 1/2-inch thick. Cut out into donut shapes or form strips into knots or donut shapes. Cover and let rise for about 1 hour. Fry at 360° until light and browned (about 30-60 seconds per side). Glaze as desired.
Chocolate Glaze:
2 T butter
2 T cocoa
3 T hot water
1 1/2 c powdered sugar
1/2 t vanilla extract
Melt butter in small saucepan over low heat; add cocoa and water. Stir constantly until mixture is thick. Remove from heat; gradually add powdered sugar and vanilla; beat with a whisk until smooth. Add additional hot water, 1/2 teaspoon at a time, until drizzling consistency.
Vanilla glaze:
omit cocoa and add 1 1/2 t vanilla.
Variation: skip the glaze and make jelly doughnuts with these, by rolling the dough out to 1/4 inch, cutting it into rounds with a 2.5" biscuit cutter, placing a 3/4 teaspoon of jelly ( like raspberry, Lemon curd etc ...) in the center of a round and then covering with another and pinching the edges together very, very tightly before the second rise. You might need to re-pinch the edges before frying them. optional to add 1-2 t nutmeg to dough.