Maple Frosted Doughnuts
(The text informs us that an Oregon woman developed this recipe with her husband.)
Ingredients:
1 c. milk
2 Tbsp shortening
2 Tbsp sugar
1 tsp salt
1 pkg active dry yeast
1/4 c lukewarm water
1 egg
3 c sifted flour
Cooking oil
Maple frosting (recipe follows)
Directions:
Scald milk. Stir in shortening, sugar and salt. Cool to lukewarm.
Sprinkle yeast in lukewarm water; stir to dissolve. Add yeast, egg and 1 c. flour to milk mixture. Beat with electric mixer at medium speed until smooth, about 2 minutes, scrapping bowl occasionally. Or beat with spoon until batter is smooth.
Gradually add remaining flour, blending well. Cover and let rise in warm place until doubled, about 1 hour.
Roll out dough 1/4" thick on floured surface. Cut with floured knife into 3×1 1/2" bars. Place on floured wax paper. Cover and let rise until doubled, about 45 minutes.
Fry a few doughnuts at a time in hot cooking oil (375°) until golden brown, turning once. Drain on paper towels. When cool, spread with Maple Frosting. Makes about 3 dozen.
Maple Frosting: Combine 2 c. sifted confectioners sugar, 1/2 c. soft butter or regular margarine, 1/2 tsp maple flavoring and enough hot water to make a creamy frosting. Beat until smooth.
So, I omitted maple flavoring and used about a tablespoon of maple syrup (maple sugar would work as well), I also added about 4 oz of softened cream cheese. Blended and added some crumbled bacon as well.
As I mentioned, total chaos in the kitchen! But I'm satisfied with the results. And to that woman in Oregon, good job!
(The text informs us that an Oregon woman developed this recipe with her husband.)
Ingredients:
1 c. milk
2 Tbsp shortening
2 Tbsp sugar
1 tsp salt
1 pkg active dry yeast
1/4 c lukewarm water
1 egg
3 c sifted flour
Cooking oil
Maple frosting (recipe follows)
Directions:
Scald milk. Stir in shortening, sugar and salt. Cool to lukewarm.
Sprinkle yeast in lukewarm water; stir to dissolve. Add yeast, egg and 1 c. flour to milk mixture. Beat with electric mixer at medium speed until smooth, about 2 minutes, scrapping bowl occasionally. Or beat with spoon until batter is smooth.
Gradually add remaining flour, blending well. Cover and let rise in warm place until doubled, about 1 hour.
Roll out dough 1/4" thick on floured surface. Cut with floured knife into 3×1 1/2" bars. Place on floured wax paper. Cover and let rise until doubled, about 45 minutes.
Fry a few doughnuts at a time in hot cooking oil (375°) until golden brown, turning once. Drain on paper towels. When cool, spread with Maple Frosting. Makes about 3 dozen.
Maple Frosting: Combine 2 c. sifted confectioners sugar, 1/2 c. soft butter or regular margarine, 1/2 tsp maple flavoring and enough hot water to make a creamy frosting. Beat until smooth.
So, I omitted maple flavoring and used about a tablespoon of maple syrup (maple sugar would work as well), I also added about 4 oz of softened cream cheese. Blended and added some crumbled bacon as well.
As I mentioned, total chaos in the kitchen! But I'm satisfied with the results. And to that woman in Oregon, good job!