Oster Bread & Dough Maker manual Spreads and Glazes Recipes, For frying, Topping

Spreads and Glazes Recipes

Raised Doughnuts

Dough:

2/3 cup milk 1/4 cup water

1/4 cup (1/2 stick) margarine or butter, softened 1 egg

3 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar

1 teaspoon salt

2 1/2 teaspoons regular active dry yeast

OR

2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast

Soft Pretzels

Dough:

1 cup plus 2 tablespoons water

1 tablespoon vegetable oil

3 cups Gold Medal® Better for Bread™ flour

1 teaspoon salt

1 tablespoon sugar

2 1/2 teaspoons regular active dry yeast

OR

2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast

For frying:

Vegetable oil

DIRECTIONS:

1.Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START.

2.Roll dough 3/8 inch thick on lightly floured board. Cut with floured doughnut cutter. Cover; let rise on board 35 to 45 minutes or until slightly raised.

3.Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375°. Fry 2 or 3 doughnuts at a time

2 to 3 minutes, turning as they rise to surface, until golden brown. Remove from oil with long fork or slotted spoon. Drain on wire rack. While warm, roll in sugar if desired. 20 doughnuts.

Topping:

3 tablespoons salt

1 tablespoon water

1 egg white

Coarse salt or sesame seed

DIRECTIONS:

1.Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START.

2.Cut dough into 15 pieces; cover with towel to prevent drying. Roll each piece into 15-inch rope. Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25 minutes or until

almost double.

3.Heat oven to 375°. Generously grease cookie

sheet. Dissolve 3 tablespoons salt in 2 quarts

boiling water. Lower 3 or 4 pretzels at a time into boiling water, top sides down. Boil 2