Vanilla Donuts
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Vanilla Donuts
  Vanilla    Donuts  
Last updated 6/12/2012 12:58:36 AM. Recipe ID 21402. Report a problem with this recipe.
[an error occurred while processing this directive]



      Title: Vanilla donuts
      Yield: 4 Servings
 
      1    (1/4-ounce) package of
           Yeast
    1/4 c  Sugar
      2 tb Butter
      1    Whole vanilla bean, split in
           Half, scraped, bean
           Reserved
  1 1/4 c  Milk
      4    To 5 cups flour
 
  Preheat the fryer. In a sauce pan, combine the milk and vanilla bean
  together. Bring the milk up to a simmer, remove from the heat and
  cool the milk to 85 degrees. Using an electric mixing bowl, combine
  the yeast, sugar, butter and vanilla scrapings together. Remove the
  bean from the milk and whisk into the yeast and sugar mixture. Dump
  the flour mixture into the yeast mixture. Using a dough hook, on low
  speed, beat the dough until incorporated. Increase the speed and
  continue beating until the dough is formed and starts to climb up the
  dough hook, about 2 minutes.
  
  Place the dough in a lightly greased bowl and cover. Place the dough
  in a warm place and let the dough to rise until double in size, about
  1 hour. Turn the dough out onto a floured surface. Roll the dough out
  into 1/2-inch thickness. Cut half the dough out into squares. Cut the
  remaining dough into 1-inch strips. Cut the strips in half. Braid two
  strips together, sealing each end tightly. Let the doughnuts rise
  until double in size, about 20 minutes. Fry the doughnuts for 1
  minute on each side. Remove from the fryer and drain on a paper-lined
  plate.
  
  Yield: about 2 dozen
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 21402 (Apr 03, 2005)

[an error occurred while processing this directive]