10
9
impurities. This process is safe to
repeat three or four times without the
oil deteriorating.
• Used oil can be successfully stored in
a cool, dark place for up to a month
in a clean, airtight container. Refrig-
eration or freezing increases the oil's
lifespan by several months. However,
do not use the oil for longer than 6
months. DO NOT STORE THE OIL IN
THE DEEP FRYER. Add a little fresh
oil each time you refuse the oil.
RECIPES
Tips for Frying Breads
Heat oil to 375°F (190°C) - unless the recipe specifies otherwise. A cube of bread
should brown in approximately 60 seconds. Correct temperature is extremely
important. If the temperature is too high, breads will brown before the insides
have cooked; if it is too low, the bread will absorb the fat and become soggy and
greasy. Cook only as much as will float easily in the oil. Too much added to the
Cuisinart
TM
Professional Deep Fryer will cause the temperature to drop, and the
food will be difficult to turn. Turn bread when it rises to the top of the oil, taking
care not to pierce it. Lift cooked breads from the fryer; allow them to drain for a
moment, and then place on paper towels to drain.
APPLESAUCE SPICE DOUGHNUTS
Makes about 24
3¹∕³ cups (833 ml) unbleached, all-purpose flour, divided
1
tablespoon (15 ml) baking powder
½
teaspoon (2 ml) salt
¾
teaspoon (3.75 ml) cinnamon
¼
teaspoon (1 ml) ground allspice
¹∕
8
teaspoon (0.5 ml) freshly grated/ground nutmeg
¾
cup (175 ml) granulated sugar
2
tablespoons (30 ml) vegetable shortening
1
cup (250 ml) applesauce
2
large eggs
oil for frying
flour for dusting
powdered or granulated sugar for dusting
Place the flour, baking powder, salt, and spices in a medium bowl and stir with a whisk
to blend; reserve. Place the sugar and shortening in a large bowl. Using an electric
mixer on low speed, beat to blend and break up the shortening. Add the applesauce
and eggs; beat until smooth. Add the flour mixture in two additions and blend on
medium speed until mixed. Cover dough and chill for a least 1 hour.
Divide dough into two equal portions. Place one portion of dough on a generously
floured surface and dust with flour. Roll out to ½ inch (1.27 cm) thickness. Cut dough
with a floured doughnut cutter and place doughnuts on a waxed paper lined baking
sheet or tray. Repeat with remaining dough. Re-roll scraps and repeat.
Heat vegetable oil in Cuisinart
TM
Professional Deep Fryer until it reaches 375°F (190°C).
Carefully lower 3 doughnuts into the hot oil – do not overcrowd! Fry on each side,
