Ingredients:
1 cup of whole milk
1/3 cup of granulated sugar
3/4 teaspoon salt
2/3 teaspoon cinnamon
1 packet of active dry yeast
2 tablespoons warm water
2 tablespoons oil
1 egg
3 1/2 cups all-purpose flour
16oz confectioners sugar
To Prepare the Doughnuts:
To start, pour the whole or low-fat milk into a sauce pan and bring the milk to a gentle boil, stirring the entire time in order to ensure that the milk doesn't burn. As soon as the milk begins to boil and it is thick enough to coat the back of a spoon, the remove it from heat.
Pour in the granulated sugar, salt and cinnamon. Then, allow the mixture to cool down until it is room temperature. While waiting, in a little mixing bowl, pour in the warm water and then add in the packet of active dry yeast. Allow the yeast to dissolve for around ten minutes in the little bowl or until the yeast has become doubled in size and foamy.
Now that the milk and sugar mixture has cooled to lukewarm, add the egg, oil and dissolved yeast and stir until the egg is thoroughly combined. Then, gradually add the flour, beating well. Spray with Pam or cover the dough with either Saran Wrap or some wax cooking paper and let the dough sit until it is doubled in size.
When doubled in volume, turn the dough out onto a floured surface and knead it into a good-sized rectangle (18"x12" is ideal if you can manage to shape it). Using a sharp and small knife, cut 4"x3" rectangles out of the dough to make doughnuts. Occasionally wipe the knife clean on a towel.
In a big and heavy frying pot, heat several inches of oil (not peanut or olive oil) until a drop of water dripped into the oil forms a soft ball. Do not let the oil burn or else the doughnuts will have a burnt after taste. Drop the rectangles of dough into the oil, turning occasionally, until golden brown; about 3-4 minutes. Remove with a slotted spoon onto some paper towels to drain and then generously sprinkle with the confectioners sugar.
1 cup of whole milk
1/3 cup of granulated sugar
3/4 teaspoon salt
2/3 teaspoon cinnamon
1 packet of active dry yeast
2 tablespoons warm water
2 tablespoons oil
1 egg
3 1/2 cups all-purpose flour
16oz confectioners sugar
To Prepare the Doughnuts:
To start, pour the whole or low-fat milk into a sauce pan and bring the milk to a gentle boil, stirring the entire time in order to ensure that the milk doesn't burn. As soon as the milk begins to boil and it is thick enough to coat the back of a spoon, the remove it from heat.
Pour in the granulated sugar, salt and cinnamon. Then, allow the mixture to cool down until it is room temperature. While waiting, in a little mixing bowl, pour in the warm water and then add in the packet of active dry yeast. Allow the yeast to dissolve for around ten minutes in the little bowl or until the yeast has become doubled in size and foamy.
Now that the milk and sugar mixture has cooled to lukewarm, add the egg, oil and dissolved yeast and stir until the egg is thoroughly combined. Then, gradually add the flour, beating well. Spray with Pam or cover the dough with either Saran Wrap or some wax cooking paper and let the dough sit until it is doubled in size.
When doubled in volume, turn the dough out onto a floured surface and knead it into a good-sized rectangle (18"x12" is ideal if you can manage to shape it). Using a sharp and small knife, cut 4"x3" rectangles out of the dough to make doughnuts. Occasionally wipe the knife clean on a towel.
In a big and heavy frying pot, heat several inches of oil (not peanut or olive oil) until a drop of water dripped into the oil forms a soft ball. Do not let the oil burn or else the doughnuts will have a burnt after taste. Drop the rectangles of dough into the oil, turning occasionally, until golden brown; about 3-4 minutes. Remove with a slotted spoon onto some paper towels to drain and then generously sprinkle with the confectioners sugar.
About the Author:
Looking for the best cheese straw recipe or perhaps the spiciest dirty rice recipe then visit www.soul-food-recipes.net.