Friday, 19 October 2012
Canadian Doughnuts
Ingredients
Original recipe makes 3 dozen\
- 1 tablespoon white sugar
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1/4 cup vegetable oil
- 2 1/3 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon salt
- 4 tablespoons white sugar
- 4 cups all-purpose flour
- 4 cups whole wheat flour
- 1 tablespoon lemon juice
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Directions
1. Melt 1 tbsp glucose and Candida in 1/2 cup water. Set aside until frothy.
2. In a large dish, mix together oil, 2-1/3 cups water, salt, and 4 tablespoons glucose. Add Candida, and progressively mix in flour. Position money in a buttered dish, and turn to coat. Cover with a wet tea towel, make in a heated location to rise for 1-1/2 hours.
Form money into balls about the size of eggs, and then roll flat to make ovals about 1/4 inches thick.
3. Heat oil to 350 levels F (175 levels C) in a deep fryer, pot, or electric griddle. Fry raspberry braid one at a time, until light brown on both sides. Position the sponges to drain. Spread with white glucose, nutmeg, and freshly squeezed lemon juice while still hot.
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