Last Friday, June 3, was National Donut Day in the USA. Here's
Zojirushi's contribution. From Zo's website:
You might be surprised to learn that National Donut Day has a legit
history and a noble cause behind it. The day started as a fundraiser
for the Salvation Army in Chicago back in 1938, to help needy
families during the Depression. It was also meant to honor what the
women of the Salvation Army did during WW1. Known as "Doughnut
Dollies", they were sent to France to set up huts and serve baked
goods, coffee and mend clothes for the infantry serving overseas.
Donuts were a huge hit even back then, and the tradition continued
with the American Red Cross during WW2. National Donut Day is still a
Salvation Army fundraiser today in Chicago.
NOTES : A donut that looks and tastes like a deep-fried donut, but
baked! They're fluffy because they're raised (thank you yeast), but
not greasy because they're baked. Curious? Don't over-bake the
donuts, though, the texture is better when they're white on the
outside but baked through on the inside.
* Exported from MasterCook *
Donuts, Baked
Recipe By :Zojirushi
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
1 1/2 Tablespoons butter -- cut into 1/2" cubes
2/3 cup milk -- warm to 75F
1 large egg -- beaten
2 1/2 cups all-purpose flour -- plus extra for dusting
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 teaspoon active dry yeast
Coating
1/3 cup butter
2/3 cup sugar
1 1/2 teaspoons cinnamon
Measurements are for a 1-lb bread machine and make 14 donuts and
holes which are baked on a single pan. Recipe can be multiplied by
1.5 or 2 if your machine can handle it, but you'll have to bake them
on two sheets and baking time will increase. You will need one or two
baking pans, 14 1/2" x 11" x 2", a 3" donut or biscuit cutter and a
spray bottle with water.
Add the ingredients to bread machine pan in appropriate order and run
the dough cycle. Push down flour on the walls of the pan after
initial mixing, if necessary.
When the cycle ends, remove dough to a lightly dusted board and roll
into a 1/3" thick sheet. Cut out 14 donuts. If using a biscuit
cutter, cut 1 1/2" hole in the center of each round.
Place the donuts and holes on a rimmed baking sheet (at least 2"
deep) lined with parchment paper. Leave enough room around donuts for
them to double in size. Lightly spray with water and allow to rise at
86 - 95F for 30 minutes or until doubled. Spray often to keep dough moist.
Preheat oven to 400F. Lightly spray water on donuts one more time and
place pan on center rack. Reduce heat to 250F and bake for 15
minutes, without allow donuts to color. If baking more than one pan,
place the second pan on the bottom rack and bake for about 23
minutes. Add 2 - 3 minutes of baking time if underbaked, but the
texture is better if the donuts do not brown. Baking times may vary.
Remove from oven and let donuts rest for 5 minutes. While donuts are
resting, mix sugar and cinnamon in a large bowl. In a separate bowl,
melt butter for coating.
Dip donut in melted butter and place on a rack to drain excess. Coat
with cinnamon mixture. Serve hot.
S(Internet address):
"http://www.zojirushi.com/app/recipe/donuts-baked-not-fried";
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Per Serving (excluding unknown items): 200 Calories; 7g Fat (29.5%
calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber;
32mg Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.