To celebrate National Doughnut Day June 3, we asked readers to send us doughnut and pastry recipes. Though many of us must keep an eye on what we eat, we hope you’ll sample in moderation these three as part of Doughnut Day or your own celebration … like the end of school, Flag Day (sprinkled with red, white and blue) or Father’s Day. Pictured are our variations of Janet Fields’ “No-Fry Doughnuts.”
Doughnuts prepared by Emily Schilling/Photo by Richard G. Biever
No-Fry Doughnuts
2 pkg. active dry yeast
1⁄4 cup warm water (105 F to 115 F)
11⁄2 cups lukewarm milk (scalded, then cooled)
1⁄2 cup sugar
1 t. salt
1⁄2 t. nutmeg
1⁄2 t. cinnamon
2 eggs
1⁄3 cup shortening
41⁄2 cups all-purpose flour
About 1⁄4 cup melted butter
Cinnamon sugar or glaze
In large mixer bowl, dissolve yeast in warm water Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend 1⁄2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover; let rise in warm place until double (50 to 60 minutes). Turn onto well-floured board. (Dough will be soft). Gently roll dough about 1⁄2-inch thick. Cut with doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on a greased baking sheet. Brush with melted butter. Cover and let rise until double (about 20 minutes). Heat oven to 425 F. Bake 8 to 10 minutes until golden. Brush with melted butter and roll in cinnamon sugar or dip into glaze (recipe follows). Makes 11⁄2 to 2 dozen doughnuts.
Glaze
1⁄2 pkg. unflavored gelatin
2 T. cold water
1⁄2 cup boiling water
1 lb. confectioners’ sugar
Sprinkle gelatin on cold water to soften; add boiling water. Add confectioners’ sugar and stir until smooth. Dip doughnuts into glaze and cool on wire racks.
Janet Fields, Lexington, Ind.
Orange Donuts Puffs
2 eggs
11⁄2 cups sugar
12⁄3 cups evaporated milk
2 T. lemon juice
1⁄3 cup fresh orange juice
2 t. grated orange rind
6 cups sifted flour
1⁄2 t. salt
2 t. baking soda
Sifted confectioners’ sugar
Beat eggs until light in medium mixing bowl. Beat in sugar gradually. Add milk, lemon juice, orange juice and rind, mixing well. Sift flour with salt and baking soda. Add to liquid mixture gradually, blending just until all ingredients are dampened. Do not over mix. Use 2 teaspoons to lift small amounts of batter from bowl; push batter into deep fat in skillet (370 F). Fry 4 to 5 minutes or until golden brown. Lift onto absorbent paper to drain. Cool; sprinkle with confectioners’ sugar. Yield: about 6 dozen doughnut puffs.
Patricia G. Burton, Taylorsville, Ind.
Cream Cheese Bread
Bread
1 cup sour cream
1⁄2 cup sugar
1⁄8 t. salt
1⁄2 cup melted butter
2 pkgs. dry yeast
1⁄2 cup water, warmed
2 eggs, beaten
4 cups flour
Heat sour cream over low heat. Stir in sugar, salt, and melted butter. Cool to lukewarm. Sprinkle yeast over warm water in bowl until yeast dissolves. Add sour cream mixture, eggs and flour; mix well. Cover tightly and refrigerate overnight. Make filling (recipe below) and divide dough into 4 equal parts. Roll out each part on a floured board into a rectangle. Spread 1⁄4 of filling on each, roll up in jelly roll fashion, beginning at long sides. Pinch edges together and fold ends under slightly. Place seam side down on a greased baking sheet. Slit each roll at 2 inch diagonal intervals about 2⁄3 way through the dough so it resembles a braid. Cover and let rise in a warm place until double in bulk (around 1 hour, 30 minutes). Bake at 375 F for 12-15 minutes. Makes 4 loaves.
Filling
2 pkgs. (8 oz. each) cream
cheese, softened
3⁄4 cup sugar
1 egg, beaten
1⁄8 t. salt
2 t. vanilla
Beat all ingredients together. See above directions for filling insertion.
Marilyn Scott, Sellersburg, Ind.