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Title: Doughnuts - Pan-1
Categories: Breadmaker Bread
Yield: 1 Servings
| XKGR41A Don Fifield | ||
| 1 1/2 | c | Bread flour (7 oz) |
| 3/4 | c | All purpose flour (3 1/2 oz) |
| 3 | tb | Sugar |
| 2 | tb | Dry milk |
| 1 | ts | Salt |
| 2 1/2 | tb | Butter |
| 3/4 | c | Water |
| 1 | ts | Dry yeast |
| TOPPINGS: | ||
| 3 | oz | Semi sweet chocolate; melted |
| 1/2 | c | Blanched almonds; chopped |
| 1/2 | c | Powdered sugar |
| 1/2 | c | Whipped cream |
| 1/2 | c | Cinnamon sugar (2 3/4 oz) |
1. Place first 6 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Divide the dough into 12 equal portions. Roll each portion into a
ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or
in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30
minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil
until golden brown. Let cool. 7. Garnish with your choice of toppings. 8,
If desired, cut a hole on one end of doughnut and fill with jelly or your
favorite filling. By Wes King previous next