Text 12720, 118 rader
Skriven 2014-04-29 04:50:00 av Dave Drum (75902.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Nearly Done #1
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple Syrup-Soaked Doughnut Holes
 Categories: Breads, Desserts, Snacks
      Yield: 4 Servings
 
    1/3 c  + 1/4 c whole milk
      1 tb + 1 ts heavy cream
    1/3 c  Granulated maple or white
           - sugar; + more for yeast
  2 1/4 ts Active dry yeast
      2 lg Eggs; room temp
  3 1/2 ts Unsalted butter; melted
      2 c  All-purpose flour; + more
           - for surface
    1/2 ts Kosher salt
  1 1/4 c  Pure maple syrup
           Vegetable oil
 
  Ingredient info: Maple sugar is available at specialty
  foods stores, natural foods stores, and
  kingarthurflour.com.
  
  Special equipment: A 1" round cookie cutter; a deep-fry
  thermometer
  
  Heat milk, cream, and 1 tablespoon water in a small
  saucepan until an instant-read thermometer registers
  115øF/46øc. Transfer to a small bowl and stir in a pinch
  of sugar. Sprinkle yeast over. Let stand until foamy,
  about 10 minutes.
  
  Using an electric mixer, beat remaining 1/3 cup sugar and
  eggs in a large bowl until pale and foamy, about 3
  minutes. Gently stir in yeast mixture and melted butter.
  Add 2 cups flour and salt; stir until a very soft dough
  forms.
  
  Cover bowl with a clean kitchen towel. Let dough rise in a
  warm, draft-free area until doubled, about 1 1/2 hours.
  (Alternatively, cover bowl loosely with plastic wrap and
  allow dough to rise for 8 hours in the refrigerator.)
  
  Punch down dough and knead several turns in bowl; form
  into a ball. Transfer to a generously floured work
  surface. Sprinkle dough with flour and roll out to 1/2"
  thickness. Cut out doughnut holes with cookie cutter.
  Transfer to a floured baking sheet. Cover with a kitchen
  towel and let rest for 20 minutes.
  
  Pour syrup into a large bowl. Attach deep-fry thermometer
  to the side of a large pot; pour in oil to a depth of 2"
  and heat over medium heat until thermometer registers
  350øF/175øC. Working in batches, fry doughnuts, stirring
  gently with a slotted spoon to keep doughnuts rotating,
  until golden brown, about 2 minutes per batch. Using
  slotted spoon, transfer doughnuts to bowl of maple syrup;
  let soak, turning as more doughnuts are added, until
  doughnuts absorb syrup, about 15 minutes.
  
  by Martin Picard
  
  Bon Appétit | January 2012
  
  Yield: Makes about 50 doughnut holes
  
  MM Format by Dave Drum - 07 February 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherries In Almond Syrup Over Greek Yogurt
 Categories: Fruits, Dairy, Desserts, Nuts
      Yield: 7 Servings
 
      4 c  Pitted fresh red or black
           - cherries
    1/4 c  Almond syrup
    1/4 c  Sugar
      2 tb Fresh lemon juice
      7 c  Plain Greek yogurt; stirred
           - to loosen
      1 c  Whole raw almonds; coarse
           - chopped
 
  Bring cherries, almond syrup, sugar, lemon juice, and 1/4
  cup water to a simmer in a medium saucepan over
  medium-high heat, stirring until sugar is dissolved.
  Simmer, stirring occasionally, until liquid is slightly
  syrupy but cherries still hold their shape, about 5
  minutes. Transfer mixture to a bowl and let cool
  completely. Chill until cold.
  
  DO AHEAD: Can be made 1 week ahead. Cover and keep
  chilled.
  
  Divide yogurt among bowls. Spoon cherries with juices
  over. Garnish with chopped almonds.
  
  by Melia Marden
  
  Bon Appétit | May 2012
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 12 May 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A baker stopped making donuts after he got tired of the hole thing.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net:2323 (1:261/1381)