Subject: Raised Donuts
From: Unicorn (unicorn@indenial.com)
Date: Sun Sep 24 2000 - 16:35:39 EDT
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F O O D F U N N Y
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Thanks to reader Gordon Steeves for this food funny:
A Jewish man takes his Passover lunch to a nearby park. He sits down
on a bench and begins eating matzo, that flat, crunchy unleavened
bread that has dozens of perforations. Within a few minutes a blind
man comes by and sits down next to him. Feeling neighborly, the man
passes a sheet of matzo to him. The blind man handles the matzo for a
few minutes, looks puzzled, and finally exclaims, "Who wrote this
gibberish?"
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T O D A Y ' S R E C I P E
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How could I do a week of American diner recipes without featuring
raised donuts? Well, I couldn't.
Raised Donuts
1 package (1 Tbs, 15 ml) active dry yeast
1/4 cup (60 ml) warm water
3/4 cup (180 ml) warm milk
4 cups (1 L) all-purpose flour
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) nutmeg
1/2 tsp (2 ml) salt
2 eggs, well beaten
1/2 cup (125 ml) vegetable shortening, melted
Vegetable oil for deep frying
Dissolve the yeast in the warm water and allow to proof for 5 minutes.
Add the milk, half the flour, and half the sugar. Beat until smooth,
cover and let rise for 30 minutes. Sift together the remaining flour,
sugar, salt, and nutmeg. In a separate bowl, mix together the eggs
and shortening. Combine the yeast mixture, the sifted ingredients,
and the wet ingredients in a large bowl. Mix until a soft dough
forms. Knead on a floured surface for 5 minutes. Cover and let rise
for 1 hour. Roll the dough out on a floured surface to a thickness of
1 inch (2.5 cm). Cut with a floured donut cutter. Cover and let rise
for 1 hour. Heat the vegetable oil in a large skillet and fry the
donuts for 2 to 3 minutes, turning when golden brown. Drain on paper
towels and serve immediately. Makes about 24 donuts.
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