Molasses doughnuts abm
16 doughnuts
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Shortening |
3 | Eggs | |
½ | cup | Molasses |
½ | cup | Water |
½ | teaspoon | Salt |
2 | teaspoons | Baking Powder |
4 | tablespoons | Buttermilk; dried |
1 | teaspoon | Ginger |
2 | teaspoons | Cinnamon |
3¾ | cup | Flour |
1½ | teaspoon | Yeast |
½ | cup | Powdered Sugar; or |
½ | cup | Granulated Sugar |
Directions
Make sure all ingredients are at room temperature. Place the first 11 ingredients in the machine. Program for knead and first rise and press start. The dough will be just a little sticky; a tiny amount will stick to your finger. It does hold some shape while kneading. Flour your work surface and rolling pin. When the cycle is complete, turn the dough out onto the floured surface and let it sit for 10 minutes.
Roll the dough to ⅓" thick. Use enough flour to keep the dough from sticking. Cut doughnuts with cutter.
Place the doughnuts on a greased baking sheet and cover with a clean towel. Let rise for 1 hour, or until doubled in bulk. Heat 1½ to 2" of oil in saucepan or deep fryer. Use a thermometer to help keep the temperature constant. Fry 2 to 3 doughnuts at a time. Fry them for 2 to 3 minutes, turning frequently and spooning the hot oil over them. Remove with slotted spoon and drain on paper towels. Check the first few for doneness. Shake the warm doughnuts, 3 or 4 at a time, in a sturdy paper bag with sugar in it.
Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Coking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith
Related recipes
- Asst doughnuts
- Baked doughnuts
- Baked spice doughnuts
- Cake doughnuts
- Cinnamon sugar doughnuts
- Different doughnuts
- Double chocolate doughnuts
- Doughnut drops
- Doughnuts
- Doughnuts #3
- Easy doughnuts
- Glazed doughnuts
- Molasses doughnuts
- My doughnuts
- Pan doughnuts
- Raised doughnuts
- Raised doughnuts abm
- Sourdough doughnuts
- Spiced sugar doughnuts
- Sugared yeast doughnuts