Salton DM-2 Manual page 14

EGG BAGELETTE ROUNDS
1/2 cup
1 tbsp.
1-1/2 tsp.
1/4 tsp.
1/3 cup
2 large
2 tsp.
Preheat Donut Maker for 5 minutes.
Combine dry ingredients in medium mixing bowl. Make a well in center; add
water, eggs and oil. Stir until batter is smooth.
Fill each donut cavity with batter. Close unit and lock in place. Bake 3-1/2 to 4
minutes or until rounds are lightly browned.
Remove rounds from Donut Maker; repeat with remaining batter.
Makes approximately 18 rounds.
CINNAMON RAISIN BAGELETTE ROUNDS
1/2 cup
1 tbsp.
1 tsp.
1/4 tsp.
1/2 cup
1 large
1 tsp.
1-1/2 tbsp.
Preheat Donut Maker for 5 minutes.
Combine dry ingredients in medium mixing bowl. Make a well in center; add
water, egg and oil. Stir until batter is smooth. Stir in raisins.
Fill each donut cavity with batter. Close unit and lock in place. Bake 3 to 3-1/2
minutes or until rounds are lightly brown.
Remove rounds from Donut Maker; repeat with remaining batter.
* Substitute currants for raisins, if desired.
Makes approximately 18 rounds.
All-purpose flour
Sugar
Baking powder
Salt
Water
Eggs
Vegetable oil
All-purpose flour
Sugar
Baking powder
Cinnamon
Water
Egg
Vegetable oil
Raisins *
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