*  Exported from  MasterCook  *
 
                           MOLASSES DOUGHNUTS ABM
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts                         Breads
                 Kooknet                          Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Shortening
    3                    Eggs
      1/2   c            Molasses
      1/2   c            Water
      1/2   ts           Salt
    2       ts           Baking Powder
    4       tb           Buttermilk -- dried
    1       t            Ginger
    2       ts           Cinnamon
    3 3/4   c            Flour
    1 1/2   ts           Yeast
      1/2   c            Powdered Sugar -- or
      1/2   c            Granulated Sugar
 
   Make sure all ingredients are at room temperature.
   Place the first 11 ingredients in the machine. Program
   for knead and first rise and press start. The dough
   will be just a little sticky; a tiny amount will stick
   to your finger. It does hold some shape while
   kneading.  Flour your work surface and rolling pin.
   When the cycle is complete, turn the dough out onto
   the floured surface and let it sit for 10 minutes.
   Roll the dough to 1/3 thick. Use enough flour to keep
   the dough from sticking. Cut doughnuts with cutter.
   
   Place the doughnuts on a greased baking sheet and
   cover with a clean towel. Let rise for 1 hour, or
   until doubled in bulk. Heat 1 1/2 to 2 of oil in
   saucepan or deep fryer. Use a thermometer to help keep
   the temperature constant. Fry 2 to 3 doughnuts at a
   time.  Fry them for 2 to 3 minutes, turning frequently
   and spooning the hot oil over them. Remove with
   slotted spoon and drain on paper towels. Check the
   first few for doneness. Shake the warm doughnuts, 3 or
   4 at a time, in a sturdy paper bag with sugar in it.
   
   Source: Desserts from your Bread Machine Typed by Meg
   Antczak, Fido Coking Conference 07-19-95 Revised for
   Meal-Master Format by Katherine Smith
  
 
 
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