![]() ![]() For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar. Serve warm or at room temperature.įor sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.įor jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Place cut dough on a parchment-lined baking sheet. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. ![]() ![]() Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. The texture of the dough will be soft and loose. Add the flour mixture to the egg mixture on low speed until just combined. Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes. In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Set aside to cool slightly but remain liquid. Melt the 2 tablespoons shortening in a small saucepan. Pine Bark that has been removed from the tree and screened to size (1/2' - 1'). ![]()
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