Hamilton Beach 840113900 manual Chocolate Cake Doughnuts, Yeast Doughnuts, Icing

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Chocolate Cake Doughnuts

2 tablespoons shortening

334 cups all-purpose flour

1 cup white sugar

1 teaspoon soda

2 eggs

12

teaspoon salt

12 cup cocoa

12

teaspoon cream tartar

112 teaspoons vanilla extract

White sugar for topping

1 cup sour milk or buttermilk

 

 

Beat shortening, sugar, and eggs together until creamy. Mix in cocoa. In a sepa- rate bowl combine vanilla and milk. Stir into sugar mixture. Combine flour, baking powder, baking soda, salt, and cream of tarter in a large bowl. Stir into liquid mix- ture. Chill for two hours or overnight. Roll out half the dough on a lightly floured board to a 12-inch thickness. Cut into doughnuts.

Heat two inches of oil to 375ºF. Lower basket and carefully slide doughnuts, (two at a time), into the preheated oil. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towels. Roll in sugar. Repeat with remaining dough. Makes 32 doughnuts.

Yeast Doughnuts

2 (.25-ounce) envelopes active

Icing:

 

dry yeast

13 cup butter

14

cup warm water

2 cups confectioners sugar

112 cups lukewarm milk

112 teaspoons vanilla

12

cup white sugar

4 tablespoons hot water or as needed

1 teaspoon salt

 

2 eggs

 

13

cup shortening

 

5 cups all-purpose flour

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stir- ring with a wooden spoon. Beat in remaining flour 12 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic

Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. Turn the dough out onto a floured surface, and gently roll out to 12-inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double in size. Cover loosely with a cloth.

Icing: Melt butter in a saucepan over medium heat. Stir in confectioners sugar and vanilla until smooth. Remove from heat, and stir in hot water one table- spoon at a time until the icing is somewhat thin, but not watery. Set aside.

Heat oil to 375ºF. Slide doughnuts into the preheated oil two at a time. Turn doughnuts over as they rise to the surface. Fry each doughnut about 90 sec- onds per side. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Makes 18 doughnuts.

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Contents Deep Fryer Important Safeguards Parts and Features Firmly locked into place FryingFrying Tips Frying ChartAfter Frying Cleaning Your FryerTroubleshooting Frying TipsThings to Check Troubleshooting Coconut Shrimp Deep-Fried ShrimpDeep-Fried Oysters Buffalo Chicken Wings Chicken FingersFried Chicken Crispy Spicy Beef Vietnamese Egg RollsOnion Petals Jalapeño PoppersTempura Batter Homemade French FriesHush Puppies Beer BatterQuick and Easy Doughnuts Corn FrittersFunnel Cakes Easy Fried Fruit PiesChocolate Cake Doughnuts Yeast DoughnutsIcing Makes 16 servings Italian Tie CookiesSopapillas Apple FrittersTo Order Replacement Filters Customer ServicePROCTOR-SILEX, INC

840113900 specifications

The Hamilton Beach 840113900 is an innovative and versatile kitchen appliance designed to simplify cooking and enhance the culinary experience. As a versatile countertop oven, it combines advanced technology with user-friendly features to deliver exceptional performance for a wide range of cooking tasks.

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In summary, the Hamilton Beach 840113900 is a multifunctional countertop oven that offers convenience, efficiency, and versatility for busy kitchens. With features like air frying, spacious cooking capacity, user-friendly controls, and energy-efficient design, it stands out as an ideal solution for a wide range of cooking needs.