West Bend Automatic - Page 68

RAISED DOUGHNUTS
There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth
the time to make. Recipe makes 11/2 dozen.
INGREDIENTS
6 ounces (% cup)
21/2 ounces (1/3 cup)
1
3'/2 cups
1/4 cup
1 teaspoon
4 tablespoons
2 teaspoons
MILK
WATER, 80°F
EGG, large
ALL PURPOSE or
BREAD FLOUR
SUGAR
SALT
VEGETABLE
SHORTENING
FAST RISE YEAST**
VEGETABLE OIL, for
frying donuts
BREAD SELECT SETTING TO USE: Dough
1. Add milk, water and egg to bread pan.
2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level dry ingredients, pushing
some of the flour mixture into the corners. Place a tablespoon of shortening into each corner of pan.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for DOUGH. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program
into control. When dough is done, audible alert will sound and bread maker will turn off automatically.
Remove pan from bread maker, then remove dough, placing onto floured surface. Let rest 15 minutes.
5. Roll dough into a rectangle, about % to 'A-inch thick. Cut with doughnut cutter. Leave on counter to rise,
covered. Knead together scraps of dough, let rest 10 minutes and reroll. Cut doughnuts. Let rise in
warm, draft-free place for 30 to 45 minutes or until double in size.
6. Fry 3 to 4 doughnuts at a time in 3 inches of vegetable oil, preheated to 375°F. Turn doughnuts over
as they rise to the surface. Fry 2 to 3 minutes until golden brown on both sides. Remove and place on
paper towel to drain. Continue frying doughnuts. Frost or sugar as desired.
**For best results, use FAST RISE YEAST for lighter, fluffier doughnuts. If Active Dry Yeast is used,
additional rising time may be necessary. Use 3 teaspoons of active dry yeast for this recipe.
Notes:
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