Doughnuts

Ingredients

1 cup whole milk
1/4 oz. envelope active dry yeast
1lb flour (about 4 cups) white bread flour (not all-purpose)
3 ounces butter, room temperature
1 & 1/2 oz. sugar
2 tsp salt
2 large eggs

peanut oil for frying (or another oil for high temp frying)

Preparation

Warm milk over low heat to around 100 degrees
Mix the yeast and the flour in the mixer bowl
Mix the butter into the flour with your hands
Mix the sugar and salt in with your hands
Use the dough hook and turn the mixer onto the lowest speed.
Add the eggs and milk
Mix for 2 minutes
Mix at medium speed for 5 minutes until the dough becomes smooth and elastic
Gently remove the dough from the bowl with the help of a plastic bowl scraper onto a lightly floured surface
Form into a ball
Place into a lightly floured bowl and cover with a lint-free towel and set in draft-free spot to rise for 1 hour
Gently remove the dough from the bowl with the help of a plastic bowl scraper onto a lightly floured surface
Cut into two equal portions with your scraper
Gently roll out to about 1/2 inch thick, turning and using flour only as needed
Cut out the doughnut holes
Set on a lightly oiled and floured baking pan with sufficient space between each
Cover with a lint-free towel and set in draft-free spot to double in size or for 45 minutes
Heat the peanut oil in a high-sided, 8″ diameter pan to 350-375 degrees
Using a slotted spoon gently add about 5 doughnuts to the oil. Allow them to fry on one side until golden, about 45 seconds
Flip and repeat on the other side
Remove doughnuts onto a sheet pan covered in paper towels to drain
Continue in the same fashion with remaining doughnut holes
Let doughnut holes cool a bit
Dip in icing
Let icing set for a while then dip in the topping

Tang Icing

Ingredients

2 cups confectioners sugar (aka powdered)
2 tbsp water or milk
2 tbsp Tang

Preparation

Mix the sugar and water until all of the sugar has dissolved
Add the tang
You can add more or less tang depending on desired taste and color

Waffles

Ingredients

2 cups AP flour
2 heaping tsp baking powder
4 large eggs
2 tbsp sugar
4 tbsp melted butter
2 cups milk

Preparation

Heat up your waffle iron
Get 3 big bowls
Separate eggs yolk into one bowl and whites into another
Whisk together eggs and sugar until they turn pale yellow
Add milk and butter to the egg sugar mix
Beat or whisk the egg yolks to soft peaks
Sift together the dry ingredients into the third bowl
Pour the milk mix into the dry mix and whisk gently until combined (if you over do this step the baking powder wont do its stuff and your waffles won’t rise right)
Gently fold the egg whites into the batter
Run a stick of butter across the grids of the iron
Pour the batter into the waffle iron*
Wait until the batter spreads out evenly across the iron and bubbles start coming up
Close the iron and wait for it to complete

*The amount of batter depends on the iron, if it starts squirting out of the side then you have too much, if it doesn’t rise to fill the iron and you have weird looking waffles then you don’t have enough

Toasted Waffle Sandwiches

Ingredients

Waffles

Fillings

• bacon, egg and cheese
• ham and cheese
• nutella and bananas
• peanut butter and jelly
• the list goes on and on…

Preparation

Heat up your sandwich maker
Butter it up
Lay down the waffle
Put the fillings in
Close the lid
When it beeps you are done