Text 7750, 74 rader
Skriven 2011-02-27 11:52:18 av Dave Drum (1:18/200.0)
Ärende: Gourmet 989
===================
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; 105oF to 115oF,
           - 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
 
  For the Mediterranean's Sephardic Jews, sweet fried pastries
  are as strong a tradition as potato latkes are for Eastern
  Europe's Ashkenazic Jews. The version here is distinctive
  for the addition of raisins and pine nuts, inspired by a
  Roman recipe.
  
  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 360oF to 370oF. 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 350oF 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 AppOtit | December 2006
  
  Yield: Makes about 32 doughnuts
  
  MM Format by Dave Drum - 06 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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