DeLonghi D 44, Инструкция пользователя

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Yeast doughnuts
• 1/2 cup lukewarm water • 1/4 cup shortening
(105 - 115°F) • 1 tsp salt
• 1 tsp sugar • 1 egg, lightly beaten
• 1 pkg (21/2 tsp) active dry • 31/4 cups all-purpose flour
yeast
• 1/2 cup milk
• 1/2 cup sugar • 1/4 cup sugar
In a bowl, dissolve 1 tsp sugar in warm water. Sprinkle the
yeast over the water and set aside. Combine the shortening,
milk, 1/4 cup of sugar and salt in a medium-sized saucepan.
Heat to dissolve the sugar and melt the shortening, then cool to
lukewarm (105 - 115°F). Stir the yeast until completely
dissolved, then add to the warm milk mixture. Beat in the egg.
Add 2 cups of flour and beat until the mixture is very smooth.
Stir in enough of the remaining flour to make a soft dough.
Knead the dough on a lightly floured surface until smooth and
elastic, adding additional flour as necessary. Place in a lightly
greased bowl, turning to coat the dough. Cover, and allow to
rise in a warm place for 40 - 45 minutes or until doubled. Punch
down the dough and place on a lightly floured surface. Divide
the dough into two equal portions. Roll each portion to a
thickness or 1/2 to 1/3 inch. Cut into 3 inch rounds using a
doughnut cutter. Place on a greased baking sheet. Cover and
allow to rise in a warm place for 30 minutes or until doubled.
Place the doughnuts in the frying basket. Fry until golden brown
(for 5 - 7 minutes at 370°F). Drain. To sugar-coat, shake the
cooled doughnuts in a bag containing 1/2 cup sugar and, if
desired, a sprinkle of cinnamon. Makes 1 dozen doughnuts.
D e s s e r t s
Fruit fritters
• 1 cup all-purpose flour • 2/3 cup milk
• 2 tbsp sugar • 1 tbsp vegetable oil
• 1/2 tsp salt • 1 tbsp brandy or rum
• 1 tsp baking powder • Sweet wafer crumbs
• 2 eggs (optional)
Combine the first four ingredients in a medium-sized bowl. Beat
the eggs until light, add the milk, oil and brandy (or rum).
combine the liquid and dry ingredients and mix well until
blended. Stir in the fruit. With the basket in the lowered
position, gently place the coated fruit in the oil. Fry at 370°F
until golden brown. Sprinkle with sugar and cinnamon or dust
with kirsch. Batter-coated fruit may also be rolled into sweet
crumbs (vanilla or graham wafer) before frying for a crisper
Fruit for fritters
Apples : Pare, core and cut into wedges or 1/2
inch slices.
Peaches : Pit and slice into 1/2 inch wedges.
Nectarines : Peel, pit and slice.
Strawberries : Wash, hull and dry on paper towels.
Kiwi fruit : Peel and slice.
Bananas : Peel and cut into 3 or 4 diagonal
pieces.
Mandarin Oranges : Drain well and dry on absorbent
paper.
Jelly doughnuts
Roll the doughnut dough to a thickness of 1/4 inch and allow to
rest for 5 minutes. cut out with a round floured cutter and allow
to stand for a further 5 minutes. Place 2 tsp of jelly or jam in the
centre of half the rounds, top with the remaining rounds and
seal the edges firmly. Leave the doughnuts to rise for 25/30
minutes. Fry, drain and sugar as above.
Honey glaze doughnuts
Add 11/2 tbsp honey to 31/2 tbsp boiling water and 1 cup
icing sugar. Stir until blended. Dip the warm doughnuts, into the
warm glaze and let dry on the cake rack.
573653 GB 5-12-2000 09:37 Pagina 18