Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker Page A
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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about 2 inches apart. Loosely cover doughnuts with plastic wrap sprayed with cooking spray; let rise in warm place 30 to 40 minutes or until slightly risen.
4 In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches oil to 325°F over medium heat. Cover cooling rack with paper towels. Fry doughnuts in oil, 4 or 5 at a time, about 1 minute per side, until golden brown on both sides. Remove from oil with slotted spoon to cooling rack. Cool completely, about 30 minutes.
5 Fill decorating bag fitted with writing tip (¼-inch opening) with lemon curd. To fill each doughnut, while holding doughnut in hand, insert tip into side of doughnut. Slowly squeeze about 1 tablespoon lemon curd into center until you feel the doughnut plump up, moving tip from one side to the other to completely fill doughnut. Sprinkle filled doughnuts with powdered sugar.
1 Doughnut: Calories 200 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 40mg; Sodium 105mg; Total Carbohydrate 28g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart You can make the dough the night before. Instead of letting it rise in a warm place for the first rise, place the covered bowl in the refrigerator for up to 12 hours. Then continue as directed in the recipe.
Try to keep the oil temperature as constant as possible. Too cool, and the doughnuts will absorb more oil and take longer to cook. Too hot, and the doughnuts will get done on the outside too quickly, leaving the centers still doughy. It will take about 20 minutes to heat the oil to 325°F.
These doughnuts can be filled with a variety of fillings. Try lime curd or any flavor of jelly.
Lemon-Filled Doughnuts
buttons and bows
prep time: 15 minutes · start to finish: 25 minutes · 8 rolls
2 cups Original Bisquick mix
2 tablespoons sugar
1 teaspoon ground nutmeg
1 ⁄ 8 teaspoon ground cinnamon
1 ⁄ 3 cup milk
1 egg
¼ cup butter, melted
½ cup sugar
1 Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons sugar, the nutmeg, cinnamon, milk and egg until soft dough forms.
2 On surface sprinkled with additional Bisquick mix, roll dough into a ball; knead about 5 times. Press or roll dough to ½-inch thickness. Cut dough with doughnut cutter dipped in Bisquick mix. To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On ungreased cookie sheet, place bows and buttons (the dough from the center of each ring).
3 Bake 8 to 10 minutes or until light golden brown. Immediately dip each roll in melted butter, then in ½ cup sugar. Serve warm.
1 Roll: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g; Trans Fat 1.5g); Cholesterol 45mg; Sodium 420mg; Total Carbohydrate 36g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2½
Buttons and Bows
gluten free
gluten-free doughnut holes
prep time: 45 minutes · start to finish: 45 minutes · 24 doughnut holes
Vegetable oil
¼ cup granulated sugar
½ teaspoon ground cinnamon
1¼ cups Bisquick Gluten Free mix
¼ cup packed brown sugar
¼ teaspoon ground nutmeg
2 tablespoons butter, melted
1 ⁄ 3 cup buttermilk
1 egg, beaten
1 In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
2 In medium bowl, mix remaining ingredients until smooth. Shape dough into 1¼-inch balls. Fry balls in oil, 5 or 6 at a time, 1 to 2 minutes or until golden brown on all sides. Remove from oil with slotted spoon; drain on paper towels. Immediately roll in cinnamon-sugar.
1 Doughnut Hole: Calories 60 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Starch, ½ Fat Carbohydrate Choices: ½
bake smart If you don’t have buttermilk on hand, mix 1 teaspoon white
4 In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches oil to 325°F over medium heat. Cover cooling rack with paper towels. Fry doughnuts in oil, 4 or 5 at a time, about 1 minute per side, until golden brown on both sides. Remove from oil with slotted spoon to cooling rack. Cool completely, about 30 minutes.
5 Fill decorating bag fitted with writing tip (¼-inch opening) with lemon curd. To fill each doughnut, while holding doughnut in hand, insert tip into side of doughnut. Slowly squeeze about 1 tablespoon lemon curd into center until you feel the doughnut plump up, moving tip from one side to the other to completely fill doughnut. Sprinkle filled doughnuts with powdered sugar.
1 Doughnut: Calories 200 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 40mg; Sodium 105mg; Total Carbohydrate 28g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart You can make the dough the night before. Instead of letting it rise in a warm place for the first rise, place the covered bowl in the refrigerator for up to 12 hours. Then continue as directed in the recipe.
Try to keep the oil temperature as constant as possible. Too cool, and the doughnuts will absorb more oil and take longer to cook. Too hot, and the doughnuts will get done on the outside too quickly, leaving the centers still doughy. It will take about 20 minutes to heat the oil to 325°F.
These doughnuts can be filled with a variety of fillings. Try lime curd or any flavor of jelly.
Lemon-Filled Doughnuts
buttons and bows
prep time: 15 minutes · start to finish: 25 minutes · 8 rolls
2 cups Original Bisquick mix
2 tablespoons sugar
1 teaspoon ground nutmeg
1 ⁄ 8 teaspoon ground cinnamon
1 ⁄ 3 cup milk
1 egg
¼ cup butter, melted
½ cup sugar
1 Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons sugar, the nutmeg, cinnamon, milk and egg until soft dough forms.
2 On surface sprinkled with additional Bisquick mix, roll dough into a ball; knead about 5 times. Press or roll dough to ½-inch thickness. Cut dough with doughnut cutter dipped in Bisquick mix. To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On ungreased cookie sheet, place bows and buttons (the dough from the center of each ring).
3 Bake 8 to 10 minutes or until light golden brown. Immediately dip each roll in melted butter, then in ½ cup sugar. Serve warm.
1 Roll: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g; Trans Fat 1.5g); Cholesterol 45mg; Sodium 420mg; Total Carbohydrate 36g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2½
Buttons and Bows
gluten free
gluten-free doughnut holes
prep time: 45 minutes · start to finish: 45 minutes · 24 doughnut holes
Vegetable oil
¼ cup granulated sugar
½ teaspoon ground cinnamon
1¼ cups Bisquick Gluten Free mix
¼ cup packed brown sugar
¼ teaspoon ground nutmeg
2 tablespoons butter, melted
1 ⁄ 3 cup buttermilk
1 egg, beaten
1 In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
2 In medium bowl, mix remaining ingredients until smooth. Shape dough into 1¼-inch balls. Fry balls in oil, 5 or 6 at a time, 1 to 2 minutes or until golden brown on all sides. Remove from oil with slotted spoon; drain on paper towels. Immediately roll in cinnamon-sugar.
1 Doughnut Hole: Calories 60 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Starch, ½ Fat Carbohydrate Choices: ½
bake smart If you don’t have buttermilk on hand, mix 1 teaspoon white
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