Saturday, December 15, 2012

The donut excape

 As fall turns to winter my mind turns to down home cooking. There is something special about donuts especially from late October and through out the winter months. I know many think of it as a summer thing but there is nothing like a  still warm spiced doughnut with a hot cup of coffee while snuggled up in a blanket in front of a roaring fire.


What a cake doughnut should be -- delicious -- and the smell is out of this world.
Servings: 30 doughnuts
2 eggs, beaten
1 cup sugar
1 cup milk
5 Tbsp. melted shortening
4 cups white flour or whole wheat pastry can be used
4 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt

Melted shortening or vegetable oil for frying
powdered sugar, cane sugar or cinnamon sugar for rolling
Add the sugar, milk, and shortening to the beaten eggs, in a mixing bowl. Sift the flour before measuring, then re-sift it with the baking powder, spices and salt. Combine the egg mixture with the flour mixture and stir until blended. Roll the dough 1/4-inch thick on a floured surface and cut into rings with a doughnut cutter. Re-roll holes and scraps, if desired. Fry at 360 to 370 degrees for about 3 minutes, first on one side and then the other. Drain on paper towels until cool enough to handle. Roll in powdered or cane sugar or cinnamon sugar. These doughnuts can also be cooked and iced with a cake frosting or dipped into glaze. Makes 30 doughnuts.

Servings: about 2 dozen

4 1/2 c. sifted flour
5 1/4 teas. baking powder
1 teas. salt
1 1/2 teas. nutmeg
1 teas. apple pie spice
1 1/2 c. granulated sugar
1 c. solid shortening (I use Crisco Buttery)
3 beaten eggs
3/4 c. milk
1 1/2 c. grated apples
1/3 c. melted butter
1/3 c. granulated sugar
2 teas. cinnamon
Sift together baking powder, salt,nutmeg, apple pie spice, flour and sugar. Cut in shortening until mixture is fine. Mix together egg, milk and apples. Add all at once to dry ingredients, mix thoroughly and quickly.
Fill greased muffin pans 2/3 full. Bake at 350^ for 20-25 minutes or until golden brown. Remove from pans. Immediately brush with melted butter and roll doughnuts in a mixture of 1/3 c. sugar and 2 teas. cinnamon.


Deep fried chocolate donuts with a mocha glaze!
Servings:         16
2 1/2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
1/3 cup buttermilk
3 tablespoons butter, melted
6 to 8 cups vegetable shortening
GLAZE(recipe follows

1. In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.
2. Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.
3. Meanwhile, fill an electric deep-fryer to the fill line  or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°
Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts. When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.

 In a heatproof bowl, combine
6 ounces chopped semisweet chocolate,
 1/2 cup whipping cream, 1 tablespoon butter,
2 teaspoons corn syrup,
and 1 teaspoon instant espresso powder.
Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water
and let stand, stirring occasionally, until smooth, about 10 minutes.

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