Recipe Talk

If ANYBODY knows how to make doughnuts could you send the recipe...i really love doughnuts but the only way i know how to get thenm is at the shops!!!! LOL LOL...please send it if you no it...

POTATO DOUGHNUTS

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1 3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1/2 c. mashed potatoes
1 pkg. active dry yeast
1/2 c. warm water (110~ to
115 degrees)
2 eggs, beaten
1/2 tsp. vanilla
6 1/2 to 7 c. sifted
all-purpose flour
1 tsp. baking powder
2 tsp. salt

Scald milk; stir in shortening, sugar and mashed pota-
toes. Cool to lukewarm. Blend well. Sprinkle yeast over warm
water and stir until yeast is dissolved. Add to milk mixture.
Stir in beaten eggs and vanilla. Sift 6 1/2 cups flour with
baking powder and salt; add gradually to yeast mixture, mixing
well after each addition. Add another 1/2 cup flour if needed
to make a soft dough, you can handle (use no more than neces-
sary). Turn into greased bowl; turn dough over to grease top.
Cover and let rise in warm place until doubled, about 1 1/2
hours.
Roll to 1/2-inch thickness on floured board. Cut with
floured doughnut cutter, reserving centers to make Pecan Rolls
(recipe follows). Place cut-out doughnuts on greased wax
paper, close to where you plan on frying doughnuts. Cover and
let rise in warm place until doubled, about 30 minutes.
Fry a few doughnuts at a time in hot salad oil (375 degrees).
Drain on absorbent paper. Dip doughnuts into a glaze made of
confectioners sugar and orange juice, or dip them into sugar to
coat them.

Glaze For Doughnuts:
2 2/3 c. powdered sugar
1 tsp. vanilla
6 Tbsp. water

Make glaze and spread over doughnuts.
Serve doughnuts day they are made.
NO-FRY DOUGHNUTS

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2 pkg. active dry yeast
1/4 c. warm water (105~ to
115 degrees)
1 1/2 c. lukewarm milk
(scalded, then cooled)
1/2 c. sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon (if desired)
2 eggs
1/3 c. shortening
4 1/2 c. flour

In large mixer bowl, dissolve yeast in warm water. Add
milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2
cups of the flour. Blend 1/2 minute on low speed, scraping
bowl constantly. Beat 2 minutes medium speed, scraping bowl
occasionally. Stir in remaining flour until smooth, scraping
side of bowl; cover; let rise in warm place until double, 50 or
60 minutes. Turn dough onto well floured cloth covered board,
roll around lightly to coat with flour. (Dough will be soft to
handle.) With rolling pin, gently roll dough about 1/2-inch
thick. Cut with floured 2 1/2-inch doughnut cutter.
Lift doughnuts carefully with spatula and place 2-inches
apart on greased baking sheet. Brush doughnuts with melted
butter. Cover; let rise double, about 20 minutes. Heat oven
to 425 degrees. Bake 8 to 10 minutes or until golden. Immediately
brush with melted butter and shake in cinnamon-sugar.

Cinnamon Sugar:
1/2 c. sugar
1/2 tsp. cinnamon
Mix ingredients in plastic bag.

Chocolate Glaze:
4 oz. semi-sweet chocolate
1/3 c. butter or margarine
2 c. confectioners sugar
1 1/2 tsp. vanilla
4 to 6 Tbsp. hot water
Melt chocolate and butter over low heat. Remove from
heat; stir in confectioners sugar and vanilla. Mix in hot
water, 1 tablespoon at a time until glaze is of proper consis-
tency. Glazes about 1 dozen doughnuts.

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Cake Type
DOUGHNUTS

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1 c. sugar
1 tsp. nutmeg
4 tsp. baking powder
4 c. flour
3 eggs
1 tsp. salt
3/4 c. milk

Mix or sift together flour (save some for adding),
baking powder, salt and nutmeg. Add 5 or 6 tablespoons melted
shortening (not hot), sugar and eggs, beaten well. Add flour
alternately with milk, blending well with spoon after each
addition. Add enough flour to make a soft, easily handled
dough. Chill 1 hour.
Roll dough on floured board to 1/2-inch thickness; cut
out with floured doughnut cutter. Form trimmings of dough into
a ball and cut more.
Fry doughnuts in 1 1/2-inches of fat or salad oil,
heated to 370 degrees on fat thermometer, or until a cube of day old
bread browns in 60 seconds. Fry as many doughnuts at one time
as float easily on fat. As soon as doughnuts rise to surface,
turn with long handled fork. (Do not pierce them.) Turn often
thereafter until golden and done. Remove with fork; hold over
fat a second; drain on brown paper or paper toweling. You can
dust with powdered sugar or shake doughnuts a few at a time in
paper bag containing sugar. Fry holes and sprinkle with
cinnamon and sugar. Makes about 2 dozen.

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BUTTERMILK DOUGHNUTS

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3 1/3 c. all-purpose flour
1 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. shortening
2 eggs
3/4 c. buttermilk

Heat oil (3 to 4-inches) to 375 degrees in deep fat fryer or
kettle. Measure 1 1/2 cups flour and the remaining ingredients
into large mixer bowl. Blend 1/2 minute on low speed (mixer),
scraping bowl constantly. Beat 2 minutes at medium speed,
scraping bowl occasionally. Stir in remaining flour. Turn
dough onto well floured cloth covered board; roll around
lightly to coat with flour. Gently roll dough 3/8-inch thick.
Cut with floured doughnut cutter. With wide spatula, slide
doughnuts into hot oil. Turn doughnuts as they rise to sur-
face. Fry 2 to 3 minutes or until golden brown on both sides.
Carefully remove from oil; do not prick the surface. Drain.
Serve plain, sugared or frosted. Makes 2 dozen doughnuts.
It is very important for oil temperature to be correct
for tender, light doughnuts!

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CANNED BISCUIT DOUGHNUTS

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2 (7.5 oz.) tubes refrigerated
biscuits
Crisco oil
powdered sugar

Turn electric frying pan to about 350 degrees and cover bottom
of pan with Crisco oil. Flatten each biscuit and cut a whole
in the center. Place in hot oil and brown on each side. As
doughnuts are done, remove from pan and let your helper roll
doughnuts in powdered sugar. After all doughnuts are cooked,
roll the "holes" into balls to make "munchkins". Fry them as
the doughnuts and roll them in the sugar.
Yields about 20 doughnuts and 20 munchkins.

Sorry I have been asking you so many questions but I am just wondering how good were the buttermilk ones??????????? I just love to bake and was wondering!!!!!!!

dolphins