Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (18 page)
Read Betty Crocker The Big Book of Bread (Betty Crocker Big Book) Online
Authors: Betty Crocker
prep time:
15 minutes
·
start to finish:
25 minutes
·
8 rolls
- 2
cups Original Bisquick mix - 2
tablespoons sugar - 1
teaspoon ground nutmeg - 1
⁄
8
teaspoon ground cinnamon - 1
⁄
3
cup milk - 1
egg - ¼
cup butter, melted - ½
cup sugar
1
Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons sugar, the nutmeg, cinnamon, milk and egg until soft dough forms.
2
On surface sprinkled with additional Bisquick mix, roll dough into a ball; knead about 5 times. Press or roll dough to ½-inch thickness. Cut dough with doughnut cutter dipped in Bisquick mix. To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On ungreased cookie sheet, place bows and buttons (the dough from the center of each ring).
3
Bake 8 to 10 minutes or until light golden brown. Immediately dip each roll in melted butter, then in ½ cup sugar. Serve warm.
1 Roll:
Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g; Trans Fat 1.5g); Cholesterol 45mg; Sodium 420mg; Total Carbohydrate 36g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
2½
prep time:
45 minutes
·
start to finish:
45 minutes
·
24 doughnut holes
- Vegetable oil
- ¼
cup granulated sugar - ½
teaspoon ground cinnamon - 1¼
cups Bisquick Gluten Free mix - ¼
cup packed brown sugar - ¼
teaspoon ground nutmeg - 2
tablespoons butter, melted - 1
⁄
3
cup buttermilk - 1
egg, beaten
1
In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
2
In medium bowl, mix remaining ingredients until smooth. Shape dough into 1¼-inch balls. Fry balls in oil, 5 or 6 at a time, 1 to 2 minutes or until golden brown on all sides. Remove from oil with slotted spoon; drain on paper towels. Immediately roll in cinnamon-sugar.
1
Doughnut Hole:
Calories 60 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 0g
Exchanges:
½ Starch, ½ Fat
Carbohydrate Choices:
½
bake smart
If you don’t have buttermilk on hand, mix 1 teaspoon white vinegar in
1
⁄
3
cup milk. Let stand 5 minutes.
prep time:
15 minutes
·
start to finish:
45 minutes
·
24 doughnuts
- Vegetable oil
- 3
1
⁄
3
cups all-purpose flour - 1
cup granulated sugar - ¾
cup milk - 3
teaspoons baking powder - ½
teaspoon salt - ½
teaspoon ground cinnamon - ¼
teaspoon ground nutmeg - 2
tablespoons shortening - 2
eggs - Rainbow Doughnut Icing
, if desired
1
In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
2
In large bowl, beat 1½ cups of the flour and all remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
3
On generously floured surface, roll dough lightly to coat. Gently roll to
3
⁄
8
-inch thickness. Cut dough with floured 2½-inch doughnut cutter.
4
Fry doughnuts in oil, 2 or 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.
1 Doughnut:
Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2
bake smart
These old-fashioned doughnuts are perfect for dipping into your favorite hot beverage. If you’d like to make buttermilk doughnuts, you can substitute buttermilk for the milk, decrease the baking powder to 2 teaspoons and add 1 teaspoon baking soda.
The doughnuts are also great plain or just sprinkled with granulated or powdered sugar instead of the icing.
prep time:
30 minutes
·
start to finish:
30 minutes
·
2½ cups icing (for 12 doughnuts)
- 4½
cups powdered sugar - 6
tablespoons milk - 4
tablespoons light corn syrup - Red, orange, yellow, green, blue and purple gel icing color (not liquid food color)
- 12
Cake Doughnuts
or purchased plain cake doughnuts
1
In large bowl, mix powdered sugar, milk and corn syrup until smooth. Divide icing evenly among 6 small bowls. Add a different color gel to each bowl; stir to blend. Place each color icing in small resealable food-storage plastic bag. Cut off tiny corner of each bag.
2
Place cooling rack on large cookie sheet; place doughnuts on rack. To make a rainbow on each doughnut, pipe one stripe of red, orange, yellow, green, blue and purple icing over top and slightly over edge of doughnut so that colors just touch. Pipe 1 or 2 doughnuts at a time so icing can blend together slightly before setting. Icing will spread slightly and drip down side. Let stand at least 30 minutes or until icing is set. Store in tightly covered container.
1 Serving:
Calories 400 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2.5g; Trans Fat 2g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 74g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 4 Other Carbohydrate, 2 Fat
Carbohydrate Choices:
5
bake smart
The icing may seem thick at first, but don’t be tempted to thin it. It will flow just enough to drip slightly down the side of each doughnut. If it’s too thin, it won’t set up and will run off the doughnut.
Try coloring the icing red, white and blue for a patriotic theme or the colors of your favorite sports team. Experiment with different patterns: Spoon one color over the top, then add drops of another color. Watch the pattern it makes as the icing spreads. Kids will love to experiment with this.
Sparkle it up—immediately after icing the doughnuts, sprinkle with colored sugar or edible glitter.
prep time:
30 minutes
·
start to finish:
3 hours 15 minutes
·
20 doughnuts
- 2
⁄
3
cup milk - ¼
cup water - ¼
cup butter, softened - 1
egg - 3
cups bread flour - ¼
cup sugar - 1
teaspoon salt - 2½
teaspoons bread machine or fast-acting dry yeast - Vegetable oil
- Additional sugar, if desired
1
Measure carefully, placing all ingredients except vegetable oil and additional sugar in bread machine pan in the order recommended by the manufacturer.
2
Select Dough/Manual cycle. Do not use delay cycle.
3
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured board.
4
Roll dough to
3
⁄
8
-inch thickness on lightly floured board. Cut with floured doughnut cutter. Cover and let rise on board 35 to 45 minutes or until slightly raised.
5
In deep fryer or heavy Dutch oven, heat 2 to 3 inches oil to 375°F. Fry doughnuts in oil, 2 or 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon to cooling rack. Roll warm doughnuts in sugar.
1 Doughnut:
Calories 190 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 2½ Fat
Carbohydrate Choices:
1
bake smart
If you don’t have a doughnut cutter, you still can make great doughnuts. Roll the dough out into a rectangle until it is
3
⁄
8
inch thick. Cut the dough into 20 squares. With your fingers, form a hole about an inch wide in the center of each square. The hole will help the doughnut fry evenly, so the center will not be undercooked and doughy. Try covering these square doughnuts with powdered sugar and a touch of cinnamon after they are cooked. Yum!