Oster Bread & Dough Maker - Manual (Page 53)

Raised Doughnuts
Dough:
2/3 cup milk
1/4 cup water
1/4 cup (1/2 stick) margarine or butter, softened
1 egg
3 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
For frying:
Vegetable oil
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the
order listed. Press SELECT until the number "9" is
displayed indicating the dough cycle. Press START.
2. Roll dough 3/8 inch thick on lightly floured board.
Cut with floured doughnut cutter. Cover; let rise
on board 35 to 45 minutes or until slightly raised.
3. Heat 2 to 3 inches oil in deep fryer or heavy kettle
to 375°. Fry 2 or 3 doughnuts at a time
2 to 3 minutes, turning as they rise to surface,
until golden brown. Remove from oil with long
fork or slotted spoon. Drain on wire rack. While
warm, roll in sugar if desired. 20 doughnuts.
Soft Pretzels
Dough:
1 cup plus 2 tablespoons water
1 tablespoon vegetable oil
3 cups Gold Medal® Better for Bread™ flour
1 teaspoon salt
1 tablespoon sugar
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
3 tablespoons salt
1 tablespoon water
1 egg white
Coarse salt or sesame seed
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the
order listed. Press SELECT until the number "9" is
displayed indicating the dough cycle. Press START.
2. Cut dough into 15 pieces; cover with towel to
prevent drying. Roll each piece into 15-inch rope.
Twist each rope into pretzel shape. Cover; let rise
in warm place 20 to 25 minutes or until
almost double.
3. Heat oven to 375°. Generously grease cookie
sheet. Dissolve 3 tablespoons salt in 2 quarts
boiling
water. Lower 3 or 4 pretzels at a
time into boiling water, top sides down. Boil 2
Spreads and Glazes Recipes