Doughnuts And Coffee Cake From Risen Bread Dough Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
other delicacies. When making a batch of bread, it is a simple
matter to remove 2 cups of the dough after the first rising, and work
other ingredients into it to make doughnuts or coffee cake. For
doughnuts, work into 2 cups once-risen bread dough 3 eggs 1/2 cup
melted butter 1/2 cup sugar 1/2 tsp. cinnamon or nutmeg approximately
2 cups flour, Or enough to make a dough that is soft, but workable.
Roll the dough out and cut with a floured doughnut cutter. Let the
doughnuts rise until light and then deep-fry them. *** (I have other
recipes that call for brushing them with butter and baking them in
the oven.) Coffee Cake Using Risen Bread Dough: Into 2 cups of
once-risen dough work 3/4 cup sugar 1/3 cup soft butter. No extra
flour will be needed. Roll the dough to fit a 10 inch square pan.
Brush the top with butter and cover with a Streusel or simply with
sugar and cinnamon. Let it rise and bake in a 350 oven for about 30
to 45 minutes. One delicious variation is made by spreading the top
of the dough with apricot preserves and topping the preserves with a
meringue. Bake as directed. This is European and very, very good.
From: A World of Breads Shared By: Pat Stockett
From: Pat Stockett Date: 03-18-94
Submitted By JR BYERS On 12-11-94
Title: Malasadas (Sweet Doughnuts)
Categories: European, Dessert, Doughnut
Yield: 1 servings
1/2 c Milk 2 tb Lukewarm water
1 1/4 c Sugar 1/4 c Butter; melted
1/2 ts Salt 2 3/4 c Flour
3 Eggs 1 qt Salad oil for frying
1 Cake compressed or dry yeast Sugar for rolling
eat milk to lukewarm. MOisten yeast in lukewarm water. Add the
yeast, salt, sugar, and melted butter to the milk. Stir in part of
the flour, beating well with a wooden spoon to prevent lumps. Add
beaten eggs and remaining flour to form a soft dough. Cover the dough
and set in a warm place until it doubles in bult. Heat oil to 350
degrees. Drop bough by tablespoonful into the hot oil and fry until
evenly browned. Drain on absorbent paper and roll in sugar. Makes 24
From: Ethnic Foods of Hawaii by Ann Kondo Corum Formatted by: Dorie
Villarreal Submitted By JR BYERS On 12-11-94
Source from luhu.jp
matter to remove 2 cups of the dough after the first rising, and work
other ingredients into it to make doughnuts or coffee cake. For
doughnuts, work into 2 cups once-risen bread dough 3 eggs 1/2 cup
melted butter 1/2 cup sugar 1/2 tsp. cinnamon or nutmeg approximately
2 cups flour, Or enough to make a dough that is soft, but workable.
Roll the dough out and cut with a floured doughnut cutter. Let the
doughnuts rise until light and then deep-fry them. *** (I have other
recipes that call for brushing them with butter and baking them in
the oven.) Coffee Cake Using Risen Bread Dough: Into 2 cups of
once-risen dough work 3/4 cup sugar 1/3 cup soft butter. No extra
flour will be needed. Roll the dough to fit a 10 inch square pan.
Brush the top with butter and cover with a Streusel or simply with
sugar and cinnamon. Let it rise and bake in a 350 oven for about 30
to 45 minutes. One delicious variation is made by spreading the top
of the dough with apricot preserves and topping the preserves with a
meringue. Bake as directed. This is European and very, very good.
From: A World of Breads Shared By: Pat Stockett
From: Pat Stockett Date: 03-18-94
Submitted By JR BYERS On 12-11-94
Title: Malasadas (Sweet Doughnuts)
Categories: European, Dessert, Doughnut
Yield: 1 servings
1/2 c Milk 2 tb Lukewarm water
1 1/4 c Sugar 1/4 c Butter; melted
1/2 ts Salt 2 3/4 c Flour
3 Eggs 1 qt Salad oil for frying
1 Cake compressed or dry yeast Sugar for rolling
eat milk to lukewarm. MOisten yeast in lukewarm water. Add the
yeast, salt, sugar, and melted butter to the milk. Stir in part of
the flour, beating well with a wooden spoon to prevent lumps. Add
beaten eggs and remaining flour to form a soft dough. Cover the dough
and set in a warm place until it doubles in bult. Heat oil to 350
degrees. Drop bough by tablespoonful into the hot oil and fry until
evenly browned. Drain on absorbent paper and roll in sugar. Makes 24
From: Ethnic Foods of Hawaii by Ann Kondo Corum Formatted by: Dorie
Villarreal Submitted By JR BYERS On 12-11-94
Source from luhu.jp