30
Basic Dough
Doughnuts
Use Dinner Rolls dough recipe on page 28.
1
Divide the dough into equal portions.
2 Roll each portion into a ball.
Place on a lightly floured surface.
3 Cover with a plastic wrap and leave to
rise for 20 minutes.
Shape each ball as desired, in a ring, twisted,
4 or in an oval shape. Place on a greased tray.
Leave to rise at 30¡C for 30 minutes.
5
Deep fry the doughnuts until golden brown.
6
Roll in a mixture of sugar and cinnamon or
7 cool and use other toppings as desired.
Makes 12
Ñ
16 doughnuts dependent on size
8 and shape selected.
Bagels
3 tsp
450
N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
250 ml
1
Surebake yeast
white flour
sugar
butter or oil
milk powder
salt
water
egg, lightly beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
1 P.9
Ñ
10 and 13.
Divide dough into 12Ñ16 equal portions.
2
Roll each portion into a log approximately 20 cm
3 long.
Form into a ring, sealing both ends together
4 tightly. Place on a lightly greased tray and cover
with glad wrap. Leave to rise at 30
Ñ
35¡C for 30
minutes.
Bring a large saucepan of water to the boil.
5 Using a slotted spoon place 3
Ñ
4 bagels into
the water at a time. Boil for 1 minute turning
once. Lift out and drain well.
Brush with the beaten egg and sprinkle over
6 seeds.
Bake at 200¡C for 20
Ñ
30 minutes.
7
tsp=teaspoon Tbsp=tablespoon
Ingredients:
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