Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker
Book: Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker
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Authors: Betty Crocker
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off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.
1 Doughnut: Calories 290 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 55mg; Sodium 220mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2½
bake smart For the best results, maintain the temperature of the oil. Heat the oil back to 375°F before cooking each new batch of doughnuts. Also, turning the doughnuts frequently helps ensure that they cook thoroughly.
Aztec Chocolate Doughnuts
applesauce doughnuts
prep time: 40 minutes · start to finish: 1 hour 40 minutes · 18 doughnuts
3 1 ⁄ 3 cups all-purpose flour
1 cup applesauce
¾ cup sugar
2 tablespoons shortening
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 eggs
Vegetable oil
Cinnamon-sugar mixture, if desired
1 Beat 1 1 ⁄ 3 cups of the flour and all remaining ingredients except oil and cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens.
2 In deep fryer or 3-quart saucepan, heat 2 to 3 inches oil to 375°F. Divide dough in half. Place half of dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough to 3 ⁄ 8 -inch thickness. Cut with floured doughnut cutter. Repeat with remaining dough.
3 Fry doughnuts in oil, 2 or 3 at a time, sliding in with a wide spatula and turning as they rise to surface. Fry 1 to 1½ minutes on each side or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.
1 Doughnut: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
bake smart The key to perfect doughnuts is maintaining the oil temperature at 375°F. Use a deep-frying thermometer for best results.
Do you like your doughnuts completely coated? Place the cinnamon-sugar in a plastic or paper bag, and shake one or two doughnuts at a time in the mixture until coated.
Applesauce Dougnuts
lemon-filled doughnuts
prep time: 1 hour 30 minutes · start to finish: 4 hours · 32 doughnuts
doughnuts
1 cup warm milk (105°F to 115°F)
2 packages fast-acting dry yeast (4½ teaspoons)
4½ to 5 cups all-purpose flour
½ cup granulated sugar
1 teaspoon salt
3 eggs
1 ⁄ 3 cup butter, softened
Vegetable oil
filling
2 jars (10 oz each) lemon curd
topping
1½ teaspoons powdered sugar
1 Pour warm milk into large bowl; stir in yeast until dissolved. Add 2 cups of the flour, the granulated sugar, salt, and eggs; mix with electric mixer on low speed 30 seconds, scraping bowl occasionally. On medium speed, beat 2 minutes, scraping bowl occasionally. Add butter, 1 tablespoon at a time, mixing well after each addition. Stir in enough remaining flour, ½ cup at a time, to form a soft dough.
2 Place dough on lightly floured surface. Knead dough 2 minutes or until dough is smooth and springy. Grease large bowl with butter. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; let rise in warm place about 1 hour 45 minutes or until doubled in size.
3 Sprinkle 2 cookie sheets with flour; set aside. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough into 16×8-inch rectangle. Using sharp knife or pizza cutter, cut dough into 8 rows by 4 rows, forming 32 squares (pieces may be slightly uneven in shape, especially corners, since dough stretches when cut). On lightly floured surface, dust both sides of each piece with flour; place on cookie sheets
1 Doughnut: Calories 290 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 55mg; Sodium 220mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2½
bake smart For the best results, maintain the temperature of the oil. Heat the oil back to 375°F before cooking each new batch of doughnuts. Also, turning the doughnuts frequently helps ensure that they cook thoroughly.
Aztec Chocolate Doughnuts
applesauce doughnuts
prep time: 40 minutes · start to finish: 1 hour 40 minutes · 18 doughnuts
3 1 ⁄ 3 cups all-purpose flour
1 cup applesauce
¾ cup sugar
2 tablespoons shortening
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 eggs
Vegetable oil
Cinnamon-sugar mixture, if desired
1 Beat 1 1 ⁄ 3 cups of the flour and all remaining ingredients except oil and cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens.
2 In deep fryer or 3-quart saucepan, heat 2 to 3 inches oil to 375°F. Divide dough in half. Place half of dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough to 3 ⁄ 8 -inch thickness. Cut with floured doughnut cutter. Repeat with remaining dough.
3 Fry doughnuts in oil, 2 or 3 at a time, sliding in with a wide spatula and turning as they rise to surface. Fry 1 to 1½ minutes on each side or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.
1 Doughnut: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
bake smart The key to perfect doughnuts is maintaining the oil temperature at 375°F. Use a deep-frying thermometer for best results.
Do you like your doughnuts completely coated? Place the cinnamon-sugar in a plastic or paper bag, and shake one or two doughnuts at a time in the mixture until coated.
Applesauce Dougnuts
lemon-filled doughnuts
prep time: 1 hour 30 minutes · start to finish: 4 hours · 32 doughnuts
doughnuts
1 cup warm milk (105°F to 115°F)
2 packages fast-acting dry yeast (4½ teaspoons)
4½ to 5 cups all-purpose flour
½ cup granulated sugar
1 teaspoon salt
3 eggs
1 ⁄ 3 cup butter, softened
Vegetable oil
filling
2 jars (10 oz each) lemon curd
topping
1½ teaspoons powdered sugar
1 Pour warm milk into large bowl; stir in yeast until dissolved. Add 2 cups of the flour, the granulated sugar, salt, and eggs; mix with electric mixer on low speed 30 seconds, scraping bowl occasionally. On medium speed, beat 2 minutes, scraping bowl occasionally. Add butter, 1 tablespoon at a time, mixing well after each addition. Stir in enough remaining flour, ½ cup at a time, to form a soft dough.
2 Place dough on lightly floured surface. Knead dough 2 minutes or until dough is smooth and springy. Grease large bowl with butter. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; let rise in warm place about 1 hour 45 minutes or until doubled in size.
3 Sprinkle 2 cookie sheets with flour; set aside. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough into 16×8-inch rectangle. Using sharp knife or pizza cutter, cut dough into 8 rows by 4 rows, forming 32 squares (pieces may be slightly uneven in shape, especially corners, since dough stretches when cut). On lightly floured surface, dust both sides of each piece with flour; place on cookie sheets
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