Hamilton Beach 35020C manual Chocolate Cake Doughnuts, Yeast Doughnuts, Icing

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Chocolate Cake Doughnuts

2 tablespoons shortening	33⁄4 cups all-purpose flour
1 cup white sugar	1 teaspoon soda
2 eggs	1⁄2	teaspoon salt
1⁄2 cup cocoa	1⁄2	teaspoon cream tartar
11⁄2 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 1⁄2-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	1⁄3 cup butter
1⁄4	cup warm water	2 cups confectioners sugar
11⁄2 cups lukewarm milk		11⁄2 teaspoons vanilla
1⁄2	cup white sugar	4 tablespoons hot water or as needed
1 teaspoon salt
2 eggs
1⁄3	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 1⁄2 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 1⁄2-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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