This is bad.
I have a meeting tonight and I've made such yummy stuff for lunch I'm thinking of making doughnuts for dinner.
This is one of the recipes from Cooks.com...
HOMEMADE DOUGHNUTS from COOKS.COM
1 c. milk, scalded
2 tbsp. butter
1 tbsp. sugar
1 tbsp. brown sugar
1 pkg. yeast
3 c. flour
1 tsp. salt
1/2 tsp. nutmeg
1 egg
Confectioners' sugar
Pour milk over butter and sugars; stir until melted and cool to lukewarm. Add yeast, stirring until dissolved. Sift flour, salt and nutmeg. Gradually add half the dry mixture to milk; add egg and beat well. Add remaining flour and leave dough in warm place for 1 hour. Knead gently, roll to quarter inch thickness and cut into diamonds. Allow to rise 30 minutes to 1 hour. Fry in deep fat, 375 degrees and dust with confectioners' sugar or use confectioners' sugar glaze if desired.
I think I'd rather make cinnamon buns/sticky rolls instead... then I can pretend the raisins and nuts make them healthy...
I never really thought about the fact that doughnuts are fried.
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the main spice in do-nuts is mace, good in cake too.
ReplyDeletemy moms... well actually my grandfathers ... faschnaughts are great. They too are fried.
ReplyDeleteHere's the recipe. My mom and her sibs sold them on the street corners on Fastnacht Day. (February!) It makes a lot. At one time it contained lard. Mama eliminated that and replaced it with oil. These are delicious right out of the fryer (let them cool). As time goes by they get heavier and heavier. And actually better. By day 3 dunking is a must.
ReplyDeleteWe always had mashed potatoes the day she made these. She needed potato water, and would toss them!
Dad's Fastnachts
Ingredients
Salt
2 cups Sugar
2 cups Shortening -- melted
½ cup Potato water
½ cup Mashed Potatoes
2 Eggs
4 cups Scalded Milk
2 Yeast Cakes
10 cups Flour, All Purpose -- may take additional 2 c
Instructions
In a large bowl mix sugar and shortening together.
Dissolve yeast in lukewarm water.
Add to sugar mix.
Add potatoes, potato water, eggs and milk.
Mix well.
Add flour to make dough.
Form in ball; cover with damp towel and let rise till doubled.
Punch down.
Roll out on lightly floured board; cut with a glass.
Punch hole in middle with finger
Place fastnachts on floured boards, cover with damp towel and let rise until doubled.
Deep fry til golden brown turning once.
Cool and drain on paper towels.
Store in airtight containers lined with paper towels. Change towels frequently.
Printed from A Cook's Books -- Recipe management for Macintosh