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----- Original Message -----
From: Annette
To: phaedrus
Sent: Sunday, April 07, 2002 3:07 PM
Hello I was just at your website I have a questions for you.
I am looking for a doughnut recipe that the dough can be done
in a bread machine. It can be doughnut shaped or holes?
Any idea where I may find a recipe like this?
Thank you
Annette
Hi Annette,
There aren't many bread machine doughnut recipes online, but I did find three.
Not much difference between them. See below.
Phaed
Bread Machine Doughnuts
3/4 cup milk or water
2 large eggs
4 tablespoons melted butter
1 teaspoon salt
1/3 cup sugar
3 1/4 cups all-purpose flour
4 teaspoons yeast
Vegetable oil for frying
Glaze (recipe follows)
Place ingredients in bread machine according to manufacturer and set
to dough setting. When cycle is done, remove dough, punch down and
let rest 10 minutes.
On lightly floured surface, roll out dough to 1/2-inch thick. Cut
with floured doughnut cutter. Place on lightly greased baking sheet
and let rise about 1 hour or until very light.
Fry in preheated 375*F (190*C) oil, a few at a time, about 1 minute,
each side. Drain on paper towel. Glaze or dust with powdered sugar,
as desired. Makes about 24 doughnuts.
Glaze:
3 cups powdered sugar
1 tablespoon butter, softened (optional)
1/2 teaspoon vanilla extract
milk or water
Combine the powdered sugar, butter and vanilla in a mixing
bowl. Mix well and add just enough milk or water until glaze
is the consistency you desire. (A thinner consistency will
produce a thin glaze on the doughnuts or a thicker consistency
will be more like a frosting.)
-----------------------------------
Bread Machine Doughnuts
3/4 cup milk or water
2 eggs
4 tablespoons butter
1 teaspoon salt
1/3 cup sugar
3 cups reg flour -- (3 to 3 1/4)
4 teaspoons rapid yeast
Add ingredients to bread machine and set to dough setting. When
cycle is done, remove dough, punch down and let rest 10 minutes.
On lightly floured counter, roll out to 1/2 inch thick. Cut with
floured doughnut cutter or glass. Place on lightly greased baking
sheet and let rise about 1 hour or until very light.
Fry in heated 375 degree oil, a few at a time, about 1 minute, each
side. Drain on paper towel. Dust with powdered sugar or glaze them.
-----------------------------------------
Bread Machine Doughnuts
Source of Recipe:Better Homes And Garden
List of Ingredients
3/4 cup milk
2 tablespoons water
1 egg
3 tablespoons margarine or butter, cut up
3 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons active dry yeast or bread machine yeast
Cooking oil or shortening for deep-fat frying
1/2 cups sifted powdered sugar
1/2 teaspoon vanilla
Milk
Recipe
1. Add first 8 ingredients to a 1-1/2- to 2-pound
bread machine according to the manufacturer's dirctions.
Select dough cycle. When the cycle is complete, remove
dough from machine. Punch down. Turn dough out onto a
floured surface. Divide in half. Cover and let rest for
10 minutes.
2. Roll each half of dough to 1/2-inch thickness. Cut
with a floured doughnut cutter. Reroll and cut trimmings.
Cover and let rise for 45 to 60 minutes or until light.
Heat cooking oil to 365 degrees F. Carefully fry doughnuts
2 or 3 at a time, about 2 minutes, turning once.
Drain on paper towels.
3. In a medium bowl combine powdered sugar, vanilla, and
enough milk ( 2 or 3 tablespoons) to make of drizzling
consistency. Drizzle over doughnuts. Makes 16.
----- Original Message -----
From: Don
To: phaedrus
Sent: Tuesday, April 09, 2002 10:56 AM
Subject: "fish sausage" resipe
> I"ve looked all over for a fish sausage resipe. I would
> like to make it out of salmon.
>
> Don
Hi Don,
There's a whole page of information and recipes for fish sausage at this
site:
FISH-WURST
Phaed
----- Original Message -----
From: Suzanne
To: phaedrus
Sent: Tuesday, April 09, 2002 10:32 AM
Subject: lithuainian bacon buns
> We were hoping you could help us out.
>
> Suzanne
>
Hi Suzanne,
No problem. Below are three different recipes. The first two are perhaps a
bit more authentic, but the bottom one, which uses Pillsbury dinner rolls,
won an award from Pillsbury.
Phaed
Lithuanian Bacon Buns
Ingredients
1 1/2 lb Bacon, finely minced
1 Large Onion, finely minced
2 Cup Milk
1/2 lb Butter
1/2 Cup Sugar
1 Tsp Salt
1 Pkg Fresh or granulated yeast
5 Eggs, slightly beaten
6 Cup All-purpose flour
Directions
Put minced bacon and onion in skillet; cover with water. Cover pan; simmer
until water evaporates. Put complete mixture into a loaf pan and cool in
refrigerator.
Heat milk and butter; add sugar and salt. Dissolve yeast in 1/2 cup of this
lukewarm liquid. Add eggs to remain- dissolved yeast mix. Stir in sifted
flour; beat vigorously. Cover; let rise in warm place until doubled (2
hours). Punch down; cover and let rise again.
Cut dough into four sections. Roll each section on lightly floured board
until 3/8-inch thick. Cut circles with cookie cutter. Put a teaspoon of
cooled bacon mixture in center of each; fold sides over. Put seam side down
on lightly greased cookie sheet; let rise again until doubled. Bake at 375
degrees for 15 to 20 minutes until lightly tanned; brush with mix of egg
yolk and 2 teaspoons water. Continue baking until golden brown, 10 minutes.
Serve hot or reheat. Makes 5 dozen. Try it with quick-acting yeast.
Deliciously persuasive.
--------------------------
Brandeles Su Lasiniais (Lithuanian Bacon Buns)
Ingredients:
4 1/2 cups flour
1 cup milk
2 eggs (beaten)
2 tablespoons sugar
1 oz. cake compressed yeast
1/2 tsp. salt
1/4 cup salad oil or shortening
FILLING:
1 lb. bacon (cut fine) * 1/4 lb. ham (chopped
fine or ground) * 1/2 small onion (cut fine)
* 1 egg * Dash of pepper
Mix well. Soften yeast in small amount of
water and flour; let rise a little. Add milk,
eggs, shortening, salt, sugar. Gradually stir
in flour to form soft dough. Beat vigorously,
cover and let rise in a warm place until it
doubles in size. Knead again for 2 minutes.
Let rise a second time. Roll out 1/4in thick.
Use large glass or circle cookie cutter for
shaping buns.
Put 1 tablespoon of filling in each circle
and seal edges with a little liquid. Let rise
again for 15 minutes on greased pan. Brush
with raw egg and bake in oven 375 degrees for
25 minutes. Makes 2 dozen.
-----------------------
Lithuanian Bacon Buns
4 - 8 oz. cans Pillsbury Dinner Rolls
1 pound bacon, chopped
1 onion, finely minced
2 eggs, separated
1 teaspoon salt
1 cup ham, chopped
1/2 to 1 cup Progresso Bread Crumbs
1/4 to 1/2 cup milk or water
Lightly grease cake pans or muffin tins. Preheat oven to 425 degrees. Cook
bacon until limp. Remove bacon from grease, then cook diced ham and onion in
bacon grease. Put bread crumbs in skillet to absorb excess bacon grease.
Remove from the heat and mix in bacon. Stir in egg yolk, salt and pepper.
Roll out each dinner roll on floured surface until flattened. Put a spoonful
of bacon mixture inside the circle of dough. Pinch shut with milk or water.
Place in baking pan or tin. Glaze with egg whites. Bake for about 15 minutes
or until browned. Let cool. Also good with shredded cheddar cheese added.
Great for breakfast or snacks.
Yields 32 buns
----- Original Message -----
From: Mauck
To: phaedrus
Sent: Sunday, April 07, 2002 8:56 AM
Hope you can answer this question---
Do you have a recipe for prune kringle? A German couple owned
a bakery many years ago and made this pastry. It had a prune
filling and they designed the dough like a big pretzel,
although you could also get it as a long roll.
Sugar coated topping.
Thank you
Sandy
Hi Sandy,
I have three recipes for kringles with prunes. The first one below is by far the most authentic and the most complicated recipe.
The two below it are a bit easier.
Phaed
Old Danish Kringle - Dansk Smørekringle
1 teaspoon salt
1/2 cup sugar
1 cup milk
2 eggs -- beaten
2 packages dry yeast
1/2 cup soft butter
2 cups flour
1/2 teaspoon lemon rind -- grated
Cardamom seeds
Butter
Filling
Nuts -- ground
Powdered sugar
1 egg
Milk
11/2 cups water
11/2 cups raisins
1/2 cup soft butter
1/2 teaspoon cardamom
2 cups powdered sugar
2 tablespoons cream
1/2 cup almonds -- chopped
2 pounds prunes
11/2 cups sugar
1/2 cup claret wine
Mix salt and sugar. Add 3/4 cup milk and eggs.
Add yeast soaked in 1/4 cup milk heated to lukewarm.
Add butter, and cream all ingredients together with
fingers. Add enough flour to make a medium-stiff dough;
add grated lemon rind and cardamom seed.
On a lightly floured board spread the dough to an 8 × 12
rectangle. Dab the butter on half of this rectangle
(4 × 6 inches). Fold the unbuttered half of the dough over
the butter half. Roll out to 8 × 12 inches again.
Fold in half again. Roll again to an 8 × 12 rectangle.
Fold in half. Chill dough 2 hours in refrigerator.
Cut in 4 strips lengthwise. For 4 kringles, roll strips out
to 18 × 21/2 inches. Spread filling in to middle and fold ends
over. Sprinkle with ground nuts and powdered sugar.
Form in pretzel shapes and let rest in a warm place 45 minutes to rise.
Brush with a mixture of equal parts of egg and milk, sprinkle with
sugar and ground slivered almonds.
Bake in a preheated 375º oven 12 to 15 minutes, or until a delicate brown.
-----------------------------------------------------------------
Coffee Kringle
Ingredients :
1/4 c. milk
2 c. flour
1/4 c. sugar
1/2 tsp. salt
1/4 c. oleo
1/2 c. warm water
2 pkgs. dry yeast
1 egg, beaten
1 1/2 c. stewed prunes, chopped
3 tbsp. sugar
3 tbsp. lemon juice
1/2 tsp. lemon peel, grated
Preparation :
Scald milk, cool to lukewarm. Combine flour, sugar, salt, cut in
oleo. Sprinkle yeast in the warm water in a warm bowl. Stir in
lukewarm milk, egg and flour mixture. Blend well. Place in
greased bowl. Cover, let rise in warm place, until doubled in bulk,
about 40 minutes. Combine prunes, sugar, lemon juice and lemon
peel; set aside. Punch down dough and turn onto well floured board.
Divide in half. Roll each half into a rectangle. Place half on a
greased 15 x 10 x 1 inch pan. Spread with prune mixture. Cover
with 2nd half of dough. Seal edges, cover. Let rise in warm place
until doubled in bulk, about 1/2 hour. Bake in 350 degree oven
about 20 minutes. Turn out of pan at once. If desired, frost.
----------------------------------
Coffee Kringle
Ingredients :
1/4 c. milk
2 c. unsifted flour (self-rising)
1/4 c. sugar
1/4 c. (1/2 stick) Fleischmann's margarine
1/2 c. warm water (105-115 degrees)
2 pkg. or cakes Fleischmann's yeast, active dry or compressed
1 egg, beaten
1 1/2 c. chopped stewed prunes
3 tbsp. sugar
3 tbsp. lemon juice
1/2 tsp. grated lemon peel
Preparation :
Kringle is another pastry said to have originated in Vienna before
it was "adopted" by Danish bakers. Makes 1 large cake. Scald milk;
cool to lukewarm. Combine flour, sugar. Cut in Fleischmann's
margarine with a pastry cutter. Measure warm water into large warm
bowl. Sprinkle or crumble in Fleischmann's yeast; stir until
dissolved. Stir in lukewarm milk, beaten egg and flour mixture.
Stir until well blended. Place in greased bowl, turning to grease
top. Cover; let rise in warm place, free from draft, until doubled
in bulk, about 40 minutes. Combine prunes, sugar, lemon juice and
lemon peel. Set aside. Punch dough down and turn out onto well
floured board; divide in half. Roll each half to a 16 x 12 inch
rectangle. Place 1/2 on a greased 15 x 10 x 1 1/2 inch pan. Spread
with prune mixture. Cover with second half of dough. Seal edges
well. Cover; let rise in warm place, free from draft, until doubled
in bulk, about 1/2 hour. Bake in moderate oven (350 degrees) about
20 minutes. Turn out of pan at once. When cool, ice with
confectioners' sugar frosting if desired.
----- Original Message -----
From: Grace
To: phaedrus
Sent: Tuesday, April 09, 2002 7:56 AM
Subject: Got a question
Good Morning well here I am again How do you temper chocolate?
Thanks again
Grace
Hi Grace,
Tempering chocolate is the art of melting it and then rehardening it so that it has a smooth, glossy appearance.
These four sites can explain how to do it much better than I can:
Tempering Chocolate 1
Tempering Chocolate 2
Tempering Chocolate 3
Tempering Chocolate 4
Phaed
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