Text 3970, 79 rader
Skriven 2010-11-20 11:03:17 av Sean Dennis (1:18/200)
   Kommentar till text 3946 av JIM WELLER (1:123/140)
Ärende: Bad Taste
=================
Hello, JIM.

Friday November 19 2010 at 22:07, you wrote to DAVE DRUM:

 JW> I like doughnuts and generally have two when I really should have
 JW> one. But if I go and there is a pasty pale blimp in a sagging track
 JW> suit in front of me who orders a box of a half dozen and then
 JW> proceeds to sit down and devour all six of them on the spot, I order
 JW> black coffee and get out. I've lost my appetite for doughnuts for a
 JW> month.

Ironically, Dunkin' Donuts is starting to open stores around here and if
they're anything like the DD I used to patronize occasionally in Douglasville,
I will have to get there early to avoid that exact type of person. :)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Filled Berlin Doughnuts - Bismarks
 Categories: Breads, Desserts
      Yield: 12 servings

      1 pk Active Dry Yeast, OR
      1 tb Active Dry Yeast, Bulk
    1/4 c  Warm Water, (110ø-115øF)
    1/2 c  Sugar
      1 ts Salt
    1/3 c  Butter Or Regular Margarine
      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 375 degrees F 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 t
  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.

MMMMM

Later,
Sean

... To write with a broken pencil is pointless.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.926.7999 - paragon.darktech.org (1:18/200)