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Title: Raised Doughnuts Abm
Categories: Bread Dessert
Yield: 18 Doughnuts
| 1/2 | c | Warm Water |
| 3 | Eggs | |
| 3 | tb | Unsalted Butter; softened |
| 2 | tb | Dry Nonfat Milk |
| 1/2 | c | Sugar |
| 1/4 | ts | Mace |
| 1 | tb | Baking Powder |
| 1/2 | ts | Salt |
| 3 | c | Flour |
| 1 | tb | Yeast |
| 1/2 | c | Powdered Sugar |
Place all the ingredients in the machine, program for knead and first rise and press start. At the end of the final cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap and place in a warm, draft-free place, and allow to rise for an additional 30 minutes. You can also do this step in the machine by punching the dough down, closing the machine, and letting the dough rise for 30 minutes.
Place the dough on a lightly floured surface and cut it in half to make it more manageable. Let the dough rest for 10 minutes. Roll it out to 1/3" thick. Flour a doughnut cutter and cut out doughnuts. Lift each doughnut, pat it to remove excess flour, and place it on a lightly oiled or sprayed baking sheet. Cover the doughnuts with a clean towel and let rise until doubled in bulk, about 1 hour.
Put 1/2 cup powdered sugar in sturdy paper bag and spread out paper towels near frying pan. Heat 2" oil in a medium saucepan or deep fryer to 375øF. Slide 2 or 3 doughnuts at a time into the hot oil. Turn them frequently and spoon the hot oil over them until they are well puffed. Drain the doughnuts on paper towels and shake them with the sugar in the bag while they are still warm.
Source: Desserts From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith
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