Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker Page B
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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vinegar in 1 ⁄ 3 cup milk. Let stand 5 minutes.
Gluten-Free Doughnut Holes
cake doughnuts
prep time: 15 minutes · start to finish: 45 minutes · 24 doughnuts
Vegetable oil
3 1 ⁄ 3 cups all-purpose flour
1 cup granulated sugar
¾ cup milk
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
Rainbow Doughnut Icing , if desired
1 In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
2 In large bowl, beat 1½ cups of the flour and all remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
3 On generously floured surface, roll dough lightly to coat. Gently roll to 3 ⁄ 8 -inch thickness. Cut dough with floured 2½-inch doughnut cutter.
4 Fry doughnuts in oil, 2 or 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.
1 Doughnut: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
bake smart These old-fashioned doughnuts are perfect for dipping into your favorite hot beverage. If you’d like to make buttermilk doughnuts, you can substitute buttermilk for the milk, decrease the baking powder to 2 teaspoons and add 1 teaspoon baking soda.
The doughnuts are also great plain or just sprinkled with granulated or powdered sugar instead of the icing.
Cake Doughnuts with Rainbow Doughnut Icing
rainbow doughnut icing
prep time: 30 minutes · start to finish: 30 minutes · 2½ cups icing (for 12 doughnuts)
4½ cups powdered sugar
6 tablespoons milk
4 tablespoons light corn syrup
Red, orange, yellow, green, blue and purple gel icing color (not liquid food color)
12 Cake Doughnuts or purchased plain cake doughnuts
1 In large bowl, mix powdered sugar, milk and corn syrup until smooth. Divide icing evenly among 6 small bowls. Add a different color gel to each bowl; stir to blend. Place each color icing in small resealable food-storage plastic bag. Cut off tiny corner of each bag.
2 Place cooling rack on large cookie sheet; place doughnuts on rack. To make a rainbow on each doughnut, pipe one stripe of red, orange, yellow, green, blue and purple icing over top and slightly over edge of doughnut so that colors just touch. Pipe 1 or 2 doughnuts at a time so icing can blend together slightly before setting. Icing will spread slightly and drip down side. Let stand at least 30 minutes or until icing is set. Store in tightly covered container.
1 Serving: Calories 400 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2.5g; Trans Fat 2g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 74g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 4 Other Carbohydrate, 2 Fat Carbohydrate Choices: 5
bake smart The icing may seem thick at first, but don’t be tempted to thin it. It will flow just enough to drip slightly down the side of each doughnut. If it’s too thin, it won’t set up and will run off the doughnut.
Try coloring the icing red, white and blue for a patriotic theme or the colors of your favorite sports team. Experiment with different patterns: Spoon one color over the top, then add drops of another color. Watch the pattern it makes as the icing spreads. Kids will love to experiment with this.
Sparkle it up—immediately after icing the doughnuts, sprinkle with colored sugar or edible glitter.
Rainbow Doughnut Icing
bread machine
sugared doughnuts
prep time: 30 minutes · start to finish: 3 hours 15 minutes · 20 doughnuts
2 ⁄ 3 cup milk
¼ cup water
¼ cup butter, softened
1 egg
3 cups bread flour
¼ cup sugar
1 teaspoon
Gluten-Free Doughnut Holes
cake doughnuts
prep time: 15 minutes · start to finish: 45 minutes · 24 doughnuts
Vegetable oil
3 1 ⁄ 3 cups all-purpose flour
1 cup granulated sugar
¾ cup milk
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
Rainbow Doughnut Icing , if desired
1 In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
2 In large bowl, beat 1½ cups of the flour and all remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
3 On generously floured surface, roll dough lightly to coat. Gently roll to 3 ⁄ 8 -inch thickness. Cut dough with floured 2½-inch doughnut cutter.
4 Fry doughnuts in oil, 2 or 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.
1 Doughnut: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
bake smart These old-fashioned doughnuts are perfect for dipping into your favorite hot beverage. If you’d like to make buttermilk doughnuts, you can substitute buttermilk for the milk, decrease the baking powder to 2 teaspoons and add 1 teaspoon baking soda.
The doughnuts are also great plain or just sprinkled with granulated or powdered sugar instead of the icing.
Cake Doughnuts with Rainbow Doughnut Icing
rainbow doughnut icing
prep time: 30 minutes · start to finish: 30 minutes · 2½ cups icing (for 12 doughnuts)
4½ cups powdered sugar
6 tablespoons milk
4 tablespoons light corn syrup
Red, orange, yellow, green, blue and purple gel icing color (not liquid food color)
12 Cake Doughnuts or purchased plain cake doughnuts
1 In large bowl, mix powdered sugar, milk and corn syrup until smooth. Divide icing evenly among 6 small bowls. Add a different color gel to each bowl; stir to blend. Place each color icing in small resealable food-storage plastic bag. Cut off tiny corner of each bag.
2 Place cooling rack on large cookie sheet; place doughnuts on rack. To make a rainbow on each doughnut, pipe one stripe of red, orange, yellow, green, blue and purple icing over top and slightly over edge of doughnut so that colors just touch. Pipe 1 or 2 doughnuts at a time so icing can blend together slightly before setting. Icing will spread slightly and drip down side. Let stand at least 30 minutes or until icing is set. Store in tightly covered container.
1 Serving: Calories 400 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2.5g; Trans Fat 2g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 74g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 4 Other Carbohydrate, 2 Fat Carbohydrate Choices: 5
bake smart The icing may seem thick at first, but don’t be tempted to thin it. It will flow just enough to drip slightly down the side of each doughnut. If it’s too thin, it won’t set up and will run off the doughnut.
Try coloring the icing red, white and blue for a patriotic theme or the colors of your favorite sports team. Experiment with different patterns: Spoon one color over the top, then add drops of another color. Watch the pattern it makes as the icing spreads. Kids will love to experiment with this.
Sparkle it up—immediately after icing the doughnuts, sprinkle with colored sugar or edible glitter.
Rainbow Doughnut Icing
bread machine
sugared doughnuts
prep time: 30 minutes · start to finish: 3 hours 15 minutes · 20 doughnuts
2 ⁄ 3 cup milk
¼ cup water
¼ cup butter, softened
1 egg
3 cups bread flour
¼ cup sugar
1 teaspoon
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