MOLASSES DOUGHNUTS
A sweet treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Quick Breads
Time 20m
Yield 36 doughnuts
Number Of Ingredients 10
Steps:
- Sift dry ingredients together very well.
- Beat egg; add molasses, sour milk and melted butter and mix well.
- Add dry ingredients and blend thoroughly.
- Preheat oil to 370F in a large saucepan or stockpot.
- Roll dough out on a floured board to 1/4" thickness.
- Cut with a floured doughnut cutter.
- Fry until brown, turn and brown on other side.
- Drain on paper towels and dust with sugar or confectioners' sugar, if desired.
Nutrition Facts : Calories 99.5, Fat 0.9, SaturatedFat 0.4, Cholesterol 7.4, Sodium 110.3, Carbohydrate 20.6, Fiber 0.5, Sugar 5.6, Protein 2.2
MOLASSES DOUGHNUTS
Make and share this Molasses Doughnuts recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 24 doughnuts
Number Of Ingredients 10
Steps:
- Cream sugar and butter together. Add milk, eggs and molasses. Mix well. Mix ands sift remaining ingredients. Add to liquid mixture and mix thoroughly. Refrigerate for 1 1/2 hours.
- Turn out on a lightly floured board and roll to 1/2 inch thickness - cut with doughnut cutter.
- Fry in deep hot fat, 375F, until golden brown. Sprinkle with sugar.
Nutrition Facts : Calories 115.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 22.5, Sodium 91, Carbohydrate 21.4, Fiber 0.5, Sugar 8.3, Protein 2.4
MOLASSES DOUGHNUTS
Steps:
- Make sure all ingredients are at room temperature. Place the first 11 ingredients in the machine. Program for knead and first rise and press start. The dough will be just a little sticky; a tiny amount will stick to your finger. It does hold some shape while kneading. Flour your work surface and rolling pin. When the cycle is complete, turn the dough out onto the floured surface and let it sit for 10 minutes. Roll the dough to ⅓ inch thick. Use enough flour to keep the dough from sticking. Cut doughnuts with cutter. Place the doughnuts on a greased baking sheet and cover with a clean towel. Let rise for 1 hour, or until doubled in bulk. Heat 1½ to 2 inch of oil in saucepan or deep fryer. Use a thermometer to help keep the temperature constant. Fry 2 to 3 doughnuts at a time. Fry them for 2 to 3 minutes, turning frequently and spooning the hot oil over them. Remove with slotted spoon and drain on paper towels. Check the first few for doneness. Shake the warm doughnuts, 3 or 4 at a time, in a sturdy paper bag with sugar in it.
Nutrition Facts :
SPICED MOLASSES DOUGHNUT COOKIES
I don't know where this recipe came from, but my family has been making these cookies for four generations. I am from upstate New York, and I haven't met anyone who has heard of doughnut cookies outside of that area. But when folks try these, they love them! -Brenna Phillips, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen donut cookies plus donut hole cutouts.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, mix cocoa and oil until smooth. Beat in brown sugar, molasses, 1/4 cup water and egg. In a small bowl, whisk flour, baking soda, spices and salt; gradually beat into cocoa mixture. If necessary, add additional water to form a stiff dough., Transfer dough to a lightly floured surface; knead a few times, forming a smooth dough. Divide dough in half; roll each portion to 1/4-in. thickness. Cut with a floured 3-in. doughnut cutter. Place , doughnut and doughnut-hole cutouts 1 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely., In a bowl, beat butter, confectioners' sugar, 3 tablespoons milk, vanilla and salt until smooth. If necessary, beat in additional milk to reach spreading consistency. Spread over cookies. Sprinkle with jimmies. Let stand until set. Store in an airtight container.
Nutrition Facts :
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