Making Doughnuts one night!

Here's a recipe I made last night after dinner in the Bread Machine! Its doughnuts! It was very easy thanks to the bread machine! Very quick also after the dough was ready. Mike couldn't wait for them to rise so I fried them before I rose them and it worked fine.

Bread Machine Doughnuts

3/4 cup milk or water
2 large eggs
4 tablespoons melted butter
1 teaspoon salt
1/3 cup sugar
3 1/4 cups all-purpose flour or any other flour
4 teaspoons yeast
vegetable oil (for frying)

1. Place ingredients in bread machine according to manufacturer and set to dough setting.
2. When cycle is done, remove dough, punch down and let rest 10 minutes.
3. On lightly floured surface, roll out dough to 1/2-inch thick.

4. Cut with floured doughnut cutter.
5. Place on lightly greased baking sheet and let rise about 1 hour or until very light.(this i didn't do and they turned out good)
6. Fry in preheated 375*F (190*C) oil, a few at a time, about 1 minute, each side.

7. Drain on paper towel.
8. Glaze or dust with powdered sugar, as desired.
9. Makes about 24 doughnuts.

and here's the glaze I made for the doughnuts

Chocolate Glaze

In a saucepan melt
3 oz. of unsweetened chocolate(i used 9 T. of pd cocoa w/ almost 1/4 c. water, Add a T. at a time , mix till its smooth)

Next add:
4 T. butter over the low heat( keep mixing it gets kinda lumpy but it works, just keep mixing! remember you don't want a lot of liquid cuz you'll be making a lot of frosting if there is to much liquid.)

Remove from heat. Stir in
3 c. of powdered sugar or you might need a bit more
1 1/2 t. vanilla.
Mix till smooth and silky
If the frosting gets to thick just a a bit of water at a time mixing.

When done just dip the doughnuts and twist, set them on a plate to dry.

They were very quick to make(except for the bread machine time!)
You can add sprinkles right after you dip them.
Now if you use the choc. squares like it originally says you wont need to add this much water.

for some great recipes and garden posts!

Cinnamon Rolls! (made various ways!) Easy!!

Cinnamon Rolls

wish i could remember the site I found this on but i can't, will keep looking, its a great recipe! does very good in the freezer.

3/8 cup milk (heated approximately 1 minute in microwave) (1/2 cup minus 2 T.)
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup granulated sugar
3 cups bread flour or unbleached all-purpose flour
3 tablespoons dough relaxer (optional)*
3 teaspoons instant active dry yeast
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out


Bread Machine Recipe:

Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: During the dough setting in the bread machine, there is a rise cycle that will rise the dough. When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Standup Mixer Recipe:
In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

Food Processor Method:
Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a soft ball.
Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

FILLING RECIPE:
1 tablespoon butter, melted or softened
2 tablespoons granulated sugar
2 tablespoons firmly-packed brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins, optional
Brush the softened butter over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them slightly.

NOTE: At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
Preheat oven to 350 degrees F. Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size. Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. Spread frosting over the cinnamon rolls while still warm. Serve warm.

FROSTING RECIPE:
2 cups powdered (confectoners) sugar
2 teaspoons pure vanilla extract
4 tablespoons hot water or milk or canned milk or cream!
In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.
Yields 12 cinnamon rolls.

Pita Bread-Bread Machine

Basic Pita Bread

1 pound loaf:

3/4 cup milk
1tbsp olive oil
2 cups bread flour
1 tsp sugar
1/2 tsp salt
1 tsp active dry yeast or bread machine yeast

1. Add ingredients to the bread pan according to the manufacturer's instructions. Select the Dough cycle and start.

2. After the cycle is complete, remove the dough from the machine and cover with a large bowl. Let it rest for about 10 minutes.

3. Divide the dough into seven equal portions and shape each into a smooth ball. Place the balls on a lightly floured work surface and use a rolling-pin to roll each ball into a 6 inch circle. Cover the circles and let them rise for about 30 minutes or until they puff slightly.

4. Place 2 to three dough circles on a lightly greased baking sheet. Bake in an oven at 450 degrees for about 3 minutes, turn the dough once, then bake for an additional 3 or 4 minutes, or until the bread is puffed and the tops are beginning to brown.

5. Remove the pita rounds from the oven and let them cool on a rack, and repeat with the remaining dough circles. You should end up with 7 to 10 pita rounds.

French Bread-bread machine

French Bread-bread machine
Small
Makes 1 loaf

2/3 c. water
2 c. flour
1t. salt
1 ½ t. yeast

Medium
Makes 2-3 small loaves

1 1/3 c. water
4 c. flour
1 ½ t. salt
1 ½ t. yeast

Large
Makes 3-4 loaves
2 1/8 c. water
6 c. flour
2 t. salt
2 t. yeast

1. Add the water to the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
2. Sprinkle over the flour, to cover the water. Add the salt in a corner. Make an indent in the center of the flour and add the yeast. Use the French bread dough setting or dough setting. Press start.
3. When the dough cycle has finished, remove the dough from the machine, place it on a lightly floured surface and knock it back(punch it down). Divide it into two or three equal portions if using the medium quantities or three or four portions if using the large quantities.
4. On a floured surface shape each piece of dough into a ball, then roll out to a rectangle measuring 18-20 x 7-8 x 3 in.. Fold one-third up lengthways and one- third down, then press. Repeat twice more, leaving the dough to rest between foldings to avoid tearing.
5. Gently roll and stretch each piece to a 11-13 in loaf, depending on whether you aim to make smaller or larger loaves. Place each loaf in a floured banneton(these are great, I use mine with other bread recipes also) or between the folds of a floured and pleated dishtowel, so that the French bread shape is maintained during rising.
6. Cover with lightly oiled clear film (plastic wrap) and leave in a warm place for 30-45 minute. Preheat the oven to 450 F degrees. 7. Roll the loaf or loaves on to a baking sheet, spaced well part. Slash the tops with a knife. Place at the top of the oven, spray the inside of the oven with water and bake for 15-20 minutes, or until golden. Transfer to a wire rack