Crocker - Betty Crocker 20 best doughnut recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20445-4

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 15 Minutes Start to Finish: 30 Minutes Makes 10 doughnuts and 10 centers

• 1 can (7.5 oz) refrigerated buttermilk biscuits
• 3 tablespoons butter or margarine, melted
• cup sugar

Heat oven to 375F.

Separate dough into 10 biscuits; flatten each to 2-inch round. Using 1-inch round biscuit cutter, cut hole in center of each round. Dip all sides of biscuits and centers into butter, then into sugar. Place on ungreased cookie sheet.

Bake 12 to 14 minutes or until golden brown.

1 Doughnut and 1 Center: Calories 110; Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 210mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g Exchanges: Starch, Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

Tip Drizzle a thin chocolate glaze over baked and cooled doughnuts for a decadent, delicious treat!

Prep Time: 40 Minutes Start to Finish: 1 Hour 40 Minutes Makes 18 doughnuts

• 3 cups Gold Medal all-purpose flour
• 1 cup applesauce
• cup sugar
• 2 tablespoons shortening
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• teaspoon salt
• 2 eggs
• Vegetable oil for deep frying
• Cinnamon-sugar mixture, if desired

In large bowl, beat 1 cups of the flour and all remaining ingredients except oil and cinnamon-sugar with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens.

In deep fryer or 3-quart saucepan, heat 2 to 3 inches oil to 375F. Divide dough in half. On generously floured cloth-covered surface, place half of the dough; gently roll in flour to coat. Gently roll dough to -inch thickness. Cut with floured doughnut cutter. Repeat with remaining half of dough.

Using wide spatula, slide 2 or 3 doughnuts at a time into hot oil. Turn doughnuts as they rise to surface. Fry 1 to 1 minutes on each side or until golden brown. Carefully remove from oil (do not prick surfaces); drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.

1 Doughnut: Calories 230; Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2

Tip Like your doughnuts completely coated? Add the cinnamon-sugar to a plastic or paper bag, and shake one or two doughnuts at a time in the mixture until coated.

Prep Time: 40 Minutes Start to Finish: 2 Hours 30 Minutes Makes 34 doughnuts

• 1 package regular active dry yeast
• cup granulated sugar
• 2 tablespoons warm water (105F to 115F)
• cup warm milk (105F to 115F)
• 3 tablespoons butter, softened
• teaspoon salt
• 1 egg
• 3 cups Gold Medal all-purpose flour
• 4 teaspoons instant coffee granules or crystals
• cup boiling water
• 3 cups powdered sugar
• 1 tablespoon light corn syrup
• teaspoon vanilla
• teaspoon salt
• Vegetable oil for deep frying
• Assorted colored candy sprinkles

In large bowl, mix yeast and 1 teaspoon of the granulated sugar. Add warm water; let stand 5 minutes or until foamy. Add remaining granulated sugar, the warm milk, butter, teaspoon salt, the egg and 1 cup of the flour; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in 1 cups of the flour, cup at a time, until dough no longer sticks to bowl. (Dough will be soft.)

On lightly floured surface, knead dough about 5 minutes, sprinkling remaining cup flour over surface if dough starts to stick, until dough is smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F to 85F) 1 hour or until doubled in size. Gently push fist into dough to deflate. On lightly floured surface, roll dough to -inch thickness. Cut dough using 2-inch round cutter, rerolling dough once; cut out centers using -inch round cutter. On ungreased cookie sheets, place doughnuts and holes about 1 inch apart; cover and let rise 45 minutes or until doubled in size.