Text 40335, 123 rader
Skriven 2010-07-26 07:25:00 av Dave Drum (43087.cooking)
  Kommentar till text 40326 av Dale Shipp (1:261/1466.0)
Ärende: Krispy Kreme
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> All the Dunkies I have visited have a kitchen to make donuts on-site.
 DD> So the stuff you get is not long from the oven or hot fat. Makes a big
 DD> difference.

 DS> Ditto -- but we don't often have either one.

Nor do I.
 
 DS> There was a donut shop that opened up in one of the shopping centers
 DS> next to the grocery store.  They made fresh cake donuts, in all sorts
 DS> of flavors and with all sorts of choices for toppings.  When you bought
 DS> them, they were probably cooked within the past 15 minutes and then
 DS> dunked in the toppings of your choice.  We had one.  It was ok, but we
 DS> prefer fresh (emphasize *fresh*) glazed donuts.  Plus I think that they
 DS> were over priced.   The place lasted less than a year.

My favourite donuts are the glazed "old fashioned" which is a form of cake
donut ... deep fried rather than baked. Similar to the recipe I posted
yesterday ... but, glazed rather than dusted with powdered sugar. And maybe
with chocolate icing on top.  Bv)= 
 
 DS> Best thing about it was the name -- "The Fractured Prune".
 DS> http://www.fracturedprune.com/

I see that the "new-age" named mini-chain is based in Ocean City over on the
eastern shore. Touristers tend to buy things that people close to home
don't/won't. It's an interesting concept, though.

All that being said, I am not a big fan of glazed yeast donuts. Fresh or stale,
they remind me of cotton candy - sweet and with little substance. OTOH, I like
Bismarks and long johns from time to time. But, I keep returning to my favoured
"old fashioned" variety.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Filled Berlin Doughnuts (Bismarks)
  Categories: Breads, Desserts
       Yield: 12 servings
  
       1 tb Active dry yeast
     1/4 c  Warm Water; (110-115 Deg F)
     1/2 c  Sugar
       1 ts Salt
     1/3 c  Butter
       1 tb Orange juice                   
       2 ts Rum extract
       1 c  Milk; Scalded
            Unbleached flour *
       2 lg Eggs; well beaten
            Fat for deep-frying **
            Jam or jelly 

  *    Use up to 4 cups of Unbleached Flour in this recipe.

  **   Heat the fat to 375øF for frying the doughnuts.

  Soften the yeast in the warm water and let stand for 5
  minutes or until it "blooms" or proofs. Put a half cup of
  sugar, the salt, butter, orange juice and rum extract in a
  large bowl.

  Pour the scalded milk over the ingredients in the bowl. Stir
  until the butter is melted. Cool to lukewarm. When cool,
  blend in 1 cup of the unbleached flour and beat until
  smooth.

  Stir in the yeast and add about half of the remaining flour,
  beating until smooth. Beat in the eggs. Then beat in enough
  of the remaining flour to make a SOFT (should be slightly
  sticky and light in weight). Turn the dough out onto a
  lightly floured board and let rest for 5 to 10 minutes.
  Knead until smooth and elastic (about 8 to 10 minutes). Form
  into a ball and put into a greased bowl, turning to grease
  the top of the ball of dough. 

  Cover and let rise in a warm draft free place until doubled
  in bulk. Punch the dough down, kneading lightly to remove
  all of the air pockets, and turn the dough out onto a
  lightly floured surface. Roll to 1/2-inch thickness.

  Cut the dough into rounds using a 3-inch biscuit or cookie
  cutter. Cover with waxed paper and let rise on the rolling
  surface away from drafts and direct heat, until double in
  bulk, (30 to 45 minutes).

  About 20 minutes before frying, heat the fat. Fry the
  doughnuts in the heated fat. Put only as many doughnuts at
  one time as will float uncrowded in a single layer deep in
  the fat. Fry 2 to 3 minutes or until lightly browned; turn
  the doughnuts with a fork or tongs, being careful not to
  pierce the doughnut, when they rise to the surface. Do this
  several times during the cooking. Lift from the fat,
  draining for a few seconds over the fat before removing to
  absorbent paper toweling. Cool.

  Cut a slit through the center in the side of each doughnut.
  Force about 1/2 ts of jam or jelly into the center and press
  lightly to close the slit. (A pastry bag and tube may be
  used to force the jelly or jam into the slit.)

  Shake 2 or 3 bismarks at one time in a bag containing
  granulated or powdered sugar. (Your choice.) Shake lightly
  to remove the excess sugar.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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