Text 27054, 69 rader
Skriven 2015-05-16 05:37:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 976
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Honey-Glazed Doughnuts w/Raisins & Pine Nuts
 Categories: Breads, Fruits, Nuts
      Yield: 4 servings

  1 1/2 c  Warm water; 105+.F to 115+.F,
           - divided
    1/2 ts Sugar
      1    Envelope active dry yeast
      3 c  Unbleached all purpose
           - flour
    1/2 ts Salt
    1/4 c  Raisins
    1/4 c  Pine nuts
      1 lg Egg; beaten to blend
      1 tb Oil; + more for frying
  1 1/2 c  Honey
    3/4 c  Water
      1 tb Ground cinnamon

  Combine 1/4 cup warm water and sugar in small bowl. Sprinkle
  yeast over; stir to blend. Let stand until yeast dissolves
  and mixture is foamy, about 6 minutes.

  Whisk flour and salt in large bowl to blend. Make well in
  center. Add raisins, pine nuts, egg, and 1 tablespoon oil to
  well. Pour remaining 1 1/4 cups warm water over, then pour
  yeast mixture over. Stir until smooth dough forms. Scrape
  down sides of bowl; cover bowl with plastic, then towel. Let
  dough rise in warm draft-free area until doubled in volume,
  about 1 1/2 hours.

  Line large rimmed baking sheet with double layer of paper
  towels. Pour enough oil into large deep saucepan to reach
  depth of 2 inches. Attach deep-fry thermometer to side of
  pan and heat oil to 360-370+.F/180-188+.C. Working in
  batches of 5 or 6 doughnuts, dip metal tablespoon into hot
  oil to coat and, without deflating dough, gently scoop up
  rounded tablespoonful. Drop dough into oil. Fry until deep
  golden, turning occasionally, about 5 minutes. Using
  slotted spoon, transfer doughnuts to prepared sheet and
  drain.

  DO AHEAD: Doughnuts can be made 6 hours ahead. Let stand
  at room temperature. Rewarm on same sheet in 350+.F/175+.C
  oven about 15 minutes.

  Whisk honey, 3/4 cup water, and cinnamon in heavy medium
  saucepan over medium-high heat until syrup comes to boil.
  Remove pan from heat. Dip warm doughnuts into honey syrup
  and pile onto platter. Pour remaining syrup into bowl.

  Serve doughnuts with remaining syrup.

  Bon App+¬tit | December 2006

  Yield: Makes about 32 doughnuts

  MM Format by Dave Drum - 06 December 2010

  Uncle Dirty Dave's Archives

MMMMM

... A good cook is like a sorceress who dispenses happiness. Elsa Schiaparelli

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