A question for jim b got any good recipes for raised doughnuts?!
Answers: this is costing me 5 points but i have faith in your expertise.i would like one that i can put filling in.
Thank you for your trust. I will do my very best to help you. But remember it has been years since I have made donuts. And the recipes that I used are much to large to reduce down to a home size recipe. But here goes.
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1 -- pkg. regular dry yeast
1/2 -- cup water at 105*F
1 -- tea spoon sugar
2-- table spoons flour
Blend together in a bowl and let sit in a warm draft free place while you are measuring other ingredients.
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1/2 -- cup sugar{ less 1 teaspoon}
1/3 -- cup shortening { crisco is good }
1 --tea spoon salt
1/2 -- tea spoon nutmeg
1 --tea spoon vanilla
3--- large eggs { slightly beaten }
Place in mixing bowl stir to blend togeather
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Add 1-1/2 cups luke warm milk
and the yeast mixture. {stir to blend}
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Add 4 to 5 cups all purpose flour mix until a soft but firm dough is formed , you can judge the amount of flour needed by the feel of the dough.
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Cover mixing bowl with a kitchen towel place in a warm draft free place to double in volume about 1 HR.
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Place dough on a floured work surface cut into size pieces you can roll out easly. cover and let rest a few minutes.
Roll dough out to 3/8 in. thickness relax dough buy lifting it up at the edge and living it a quick little flip like spreading a sheet on the bed.
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Cut dough into desired shapes -- doughnut cutter for donuts -- 21/2 in. cookie cutter for
the filled donuts that you mentioned , or a knife or pizza cutter for maple bars.
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Place a smothe woven kitchen towl on a sheet pan dust heavely with flour and with your hand rub flour into towl place the cut items on floured towl place in a warm draft free place to rise untill almost double in size
VERY GENTLY remove the pieces to the pre heated greese at 375*F A wide egg turner would be good to use here fry to a golden brown on each side remove to a cooling rack to drain. Doughnuts should be glazed while slightly warm the other rolls after they cool. To fill the the rolls cut with the cookie cutter use a paring knife or any narrow bladed knife poke a hole in the side move the knife back an forth slightly to open up a cavity. Using wax or parchment paper make a funnel fill with your favorite filling insert into hole made with knife .Ice rolls with your favorite icing and injoy .
I hope this helps you jim b
--Baked Raised Doughnuts Recipes
Ingredients:
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons margarine
1/3 cup very warm water
1 package yeast
1 egg, beaten
2 1/3 cups sifted flour
1 teaspoon lemon rind
1/4 teaspoon nutmeg
1/2 cup melted margarine
1/2 cup granulated sugar
2 teaspoons cinnamon
Directions:
Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure very warm water into large mixing bowl. Sprinkle yeast in water; stir until dissolved. Stir in luke- warm milk mixture, egg and 1/2 of flour. Beat until smooth. Stir in lemon rind, nutmeg and rest of flour to make soft dough. Turn dough on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (45 minutes).
Punch down. Turn out on floured board. Roll out 1/3-inch thick. Cut with floured donut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for 1/2 hour. Brush tops and sides with some of the melted oleo and bake at 375 degrees for about 15 minutes. Remove from oven and dip in remaining oleo, then in 1/2 cup sugar into which some cinnamon has been mixed. Serve warm.
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Ingredients:
1/2 cup Skim milk
1 package Dry yeast
1/4 cup Warm water
2/3 cup Granulated sugar replacement
1/4 cup Solid shortening
2 tablespoons Granulated fructose
1 Egg
1/2 teaspoon Salt
1/3 cup Unsweetened baking cocoa
2 1/2 cups All purpose flour
Directions:
Pour skim milk in small saucepan. Bring to a boil, remove from heat, and allow to cool. Dissolve the yeast in the warm water. Combine skim milk, yeast mixture, sweetener of your choice, shortening, fructose, egg and salt in a large mixing bowl. Combine the cocoa with 1 1/4 cup of flour in another bowl. Stir to mix.
Add to liquid mixture in bowl. Beat on low until mixture is blended and smooth. Add remaining flour and stir until all the flour is incorporated into the dough.
Turn out onto a lightly floured surface; then knead for 4 to 5 minutes or until dough is smooth and elastic. Place in a greased bowl, turn dough over, cover, and allow to rise until double in size (about 1 1/2 hours).
Punch dough down and roll to about 1/2 inch thickness. Cut with floured doughnut cutter. Place doughnuts onto a greased cookie sheet or piece of waxed paper. Cover and allow to rise.
Heat 2 to 3 inches of oil in deep fat fryer or heavy saucepan to 375 F. Heat a wide spatula in the oil. Gently slide spatula under a doughnut. Place doughnut in the hot oil, and fry about 2 minutes on each side. Remove from oil; drain on paper towels. Repeat with remaining doughnuts.
1 pkg. dry yeast
1/2 c. sugar
1 tsp. cinnamon
Flour, enough to make a stiff dough
1/2 tsp. nutmeg
1/3 c. oil
1/4 tsp. allspice (or cloves)
3 lg. eggs
2 c. scalded milk
1/2 tsp. salt
Add oil to scalded milk, add salt, spices and eggs. Beat well. Add enough flour to make a thick sponge. Let rise until double in bulk, punch down and add enough flour so that dough can be worked with hands. Knead at least 10 minutes. (The longer kneaded the lighter the doughnuts). Let rise again until double in bulk. Cover and place in a draft free area to raise.) Place dough on a floured board. Roll to half inch thickness. Cut out doughnuts. Place on wax paper on floured board to raise. Cover with towel in a warm place. Let rise 1 hour or until nice and plump. Deep fry in oil. If you don't have a fryer, use a deep skillet and fill approximately 2/3 full of oil. Test for heat by putting a small piece of bread into hot fat and if it browns quickly the oil is hot enough. Yields 3 to 4 dozen. Sugar or glaze as used.
GLAZE:
1/2 c. confectioners' sugar
1 tbsp. milk
1/8 tsp. vanilla