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December 2018

Cutch Oven Recipes

Rice Recipes

OrangePecan Dressing

OrangePecan Dressing Recipe
1/2 c Vegetable oil 1/2 c Orange juice 2 tb Chopped pecans 1 tb Honey or sugar 1 ts Prepared mu...

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Raised Doughnuts Recipe

Raised Doughnuts recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Raised Doughnuts recipe  PDF



5 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast
1 3/4 cups very warm milk (120F to 130F)
1/3 cup shortening
2 eggs
Vegetable oil Sugar
Mi 2 cups of the flour, sugar, salt and yeast in large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentation remains when touched.) Turn dough onto generously floured surface roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2 inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2 inch thickness cut with floured 3 inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double. Heat oil (1 1/2 to 2 inches) in Dutch oven to 350F. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces) drain on paper towels. Roll or shake in sugar.
YIELD: about 2 dozen doughnuts

Raised Doughnuts recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
357 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print Raised Doughnuts recipe  PDF   Cutch Oven recipes RSS   Thumsb up

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2 c Fresh lemon juice 4 c Water 36 To 40 medium artichokes 3 Lemons, halved 4 c Distilled white vinegar 1/2 ts Salt 2 Garlic cloves 4 Bay leaves 1/2 ts Dried basil 1 ts Dried oregano 2 To 4 small dried red chile peppers (optional) 2 c Olive oil These pickles are worth every bit of the time it takes to prepare them. They're one of the best tasting and most beautiful preserves on my pantry shelf. The pale, creamy yellow leaves around the artichoke heart glisten in the oil herb vinegar brine, and sometimes a faint hint of purple on the chokes is evident, to...

Cooking Magazines: Artichoke Recipes » December 2018   Artichoke recipes RSS   Thumsb up

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