posted by alsgirl 06-10-98 3:50 PM
CINNAMON BOW TIES or BAKED JELLY DOUGHNUTS
1 c. milk
2 TB butter
1/4 c. warm water (105-115 deg.)
1 pk active dry yeast
2 TB sugar
3 1/2 c. -3 3/4 c. AP flour, unsifted
1/2 ts salt
1 lg egg
FOR CINNAMON BOW TIES:
1/4 c. sugar
2 ts cinnamon
1 TB butter, melted
1/4 c. apricot preserves, melted
1/4 c. confectioners' sugar
1 ts - 1 1/2 ts water
FOR BAKED JELLY DOUGHNUTS:
1/2 c raspberry, strawberry or red currant jelly or preserves
1/2 c confectioners' sugar
2 TB butter, melted
TO PREPARE DOUGH:
In small saucepan, heat milk until bubbles appear around side of pan; remove from heat & add butter. Set aside to allow butter to melt & mixture to cool to warm (about 105-115 deg.).
Meanwhile, in sm. bowl, combine water, yeast & sugar; stir to dissolve yeast. Let stand until foamy, about 5 min.
In lg. bowl of mixer, combine 2c. of flour & the salt; make a well in the center of the mixture. Add the milk mixture, yeast mixture & the egg.
With wooden spoon or dough hook of mixer, beat until smooth batter forms.
Add 1 1/2 c. of flour to the batter & beat until soft dough forms. Continue beating until dough cleans sides of bowl.
Turn dough out onto floured surface. Knead dough, adding as much of the remaining 1/4c. of flour as necessary to prevent sticking, until smooth & elastic, about 3 min.
Lightly oil a mix. bowl; place dough in oiled bowl, turning to bring oiled side up.
Cover w/ clean cloth & let dough rise in warm place, away from drafts, until double in size, about 1 hr.
TO MAKE CINNAMON BOW TIES:
Lightly grease lg. baking sheet. In sm. bowl, combine sugar & cinnamon.
On floured surface, roll dough out to a 20x15" rectangle.
Lightly score dough into three 20x5" sections.
Brush 2 adjacent sections w/ melted butter & evenly coat w/ all of cinnamon-sugar mixture.
Fold uncoated section of dough over center section, then fold remaining cinnamon-sugar piece over the other 2 to form a layered 20x5" rectangle.
Cut into 10 5x2" strips. Twist @ strip once in the center & place on greased baking sheet.
Cover w/ clean cloth & let rise until double in size, about 45 min.
TO MAKE BAKED JELLY DOUGHNUTS:
Lightly grease lg. baking sheet. On floured surgace, roll dough out to a rectangle about 3/8" thick.
With 3" round cookie cutter, cut out dough to make rounds. Reroll trimmings & cut out more rounds until you have 24.
Place 12 rounds on greased baking sheet. Spoon 1 ts. of preserves of choice onto center of @ round.
Moisten edge of rounds w/ water & top @ w/ another round. Press together at edges. Cover w/ clean cloth & let rise until double in size, about 45 min.
Heat oven to 375 deg.
Bake BOW TIES 18-20 min. or until golden brown.
Bake JELLY DOUGHNUTS 20-25 min. or until golden brown & hollow sounding when tapped on top.
Remove bow ties or doughnuts to wire racks; cool 10 min.
Before serving Bow Ties, in a sm. bowl combine powdered sugar & enough water to make a spoonable icing.
Brush them w/ apricot preserves 1st, then drizzle w/ icing.
Set aside until icing dries, 15-20 min.
Before serving Doughnuts, place powdered sugar in bag.
Brush doughnuts lightly w/ butter on all sides.
Drop, 1 at a time, into sugar & shake to coat completely.
Both bow ties & doughnuts are best if served on the day they are baked.
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