Beef with small Carrot and Brocolli

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Ingredients

3/4 cup scalded milk
1/3 cup granulated sugar
1/4 teaspoon salt
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
1 teaspoon freshly grated nutmeg (optional)
1/3 cup butter or margarine
2 eggs, beaten oil for deep frying
2 cups confectioners’ sugar
6 tablespoons milk

90 min

4 Serves

Easy

Directions

– Step 1 –

In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.

– Step 2 –

In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.

– Step 3 –

On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.

– Step 4 –

To make the glaze, stir together the confectioners’ sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.

Beef with small Carrot and Brocolli

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