Use & Care Manual

62
APPLE FILLED BAKED DOUGHNUTS
INGREDIENTS
¼ cup milk
¼ cup + 2 tbsp. water (80°F – 90°F)
1 large egg, at room temperature
¼ cup sugar
2 tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
2½ cups bread fl our
2¼ tsp. active dry or bread machine yeast
Filling (recipe below)
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select DOUGH. Press the START button.
4. The complete signal will sound when dough is done.
5. Meanwhile, prepare fi lling (see recipe below).
Cover and refrigerate.
6. Using pot holders remove bread pan from baking chamber
and place dough on a lightly fl oured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
8. Remove fi lling from refrigerator and drain very well.
9. Divide dough into 22 equal pieces. Roll each piece into a 2-inch
circle. Place 1 tsp. apple fi lling in center. Bring edges up to cover
fi lling and pinch edges to seal.
10. Place each ball of dough, seam side down, on a greased baking
sheet, about 2-inches apart. Cover and let rise until doubled in
size (about 45 minutes).
11. Bake in preheated oven at 375ºF about 14 minutes until lightly
golden and fully baked.
12. Meanwhile, combine 3 tbsp. confectioners’ sugar and 2 tbsp.
water in shallow bowl. Place
1
/
3
cup granulated sugar in second
shallow bowl.
13. Roll each hot doughnut in confectioners’ mixture and then in
granulated sugar to cover doughnuts completely. Place on a wire
rack to cool.
MAKES 22 DOUGHNUTS
Tip: Doughnuts are best served warm.
Apple Filling: In a bowl, combine 1 cup fi nely chopped apples, ¼ cup
raisins, 1½ tbsp. sugar, ½ tsp ground cinnamon and
1 tsp. fresh lemon juice.
DOUGH
DOUGH