Wednesday, March 4, 2009

Best Ever Doughnuts

1 quart milk, scalded and cooled to lukewarm
10 tablespoons sugar
1/2 cup corn oil
1 tablespoon salt
1/2 teaspoon nutmeg
7 tablespoons dry yeast
4 cups white flour
4 cups whole wheat flour

Pour milk into mixing bowl. Add sugar, corn oil, salt, and nutmeg, add yeast last. Add whole wheat and white flours, and stir until well-blended. Turn out on a floured board and knead by hand only until you can handle it easily. Roll out 1/2-inch thick. Cut and allow to rise for 5 minutes. Deep fry in oil at 375 degrees. Drain on paper towel. Dip in doughnut glaze; roll in cinnamon-sugar mixture, or frost with chocolate frosting, or vanilla frosting. Dip frosted doughnuts in slivered almonds, chopped nuts, or coconut. Makes 2 dozen.

Tip: This recipe also makes great maple bars. Use same thickness as for doughnuts and cut in 2x4-inch rectangle pieces. Deep fry and frost with maple frosting.

1 lb. powdered sugar, sifted
1 teaspoon vanilla extract
1/3 cup milk
Combine ingredients and blend thoroughly. Spread on doughnuts.

1 tablespoon margarine
3 tablespoons cocoa
1/4 cup hot water
1 1/2 cups powdered sugar
Bring margarine, cocoa, and water to a boil. Remove from heat and mix in powdered sugar until it reaches a spreading consistency. Ice one side of doughnut and dip in chopped nuts or angel flake coconut.

2 cups powdered sugar
4 tablespoons hot water
1/4 cup margarine, softened
1 teaspoon vanilla extract
Combine above ingredients and blend thoroughly.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 107)

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