Raised Doughnuts - West Bend L4805 User Manual

Automatic bread & dough maker

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There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth

the time to make. Recipe makes 1½ dozen.

7 ounces (¾ cup + 2 Tbsp.)

2½ ounces (⅓ cup)

3½ cups

¼ cup

1 teaspoon

4 tablespoons

2 teaspoons

BREAD SELECT SETTING TO USE: Dough

1.Add warm milk, lukewarm water and egg to bread pan.

2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some

of the mixture into corners. Place shortening into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough

onto floured surface. Let rest 15 minutes.

5.Roll dough into rectangle, about ⅜ to ½-inch thick. Cut with doughnut cutter. Leave on counter to rise,

covered. Knead together scraps of dough, let rest 10 minutes and re-roll. Cut into doughnuts. Let

doughnuts rise, covered, in warm, draft-free place for 30 to 45 minutes or until double in size.

6.Fry 3 to 4 doughnuts at a time in 3 inches of vegetable oil, preheated to 375° F. Turn doughnuts over

as they rise to the surface. Fry 2 to 3 minutes until golden brown on both sides. Remove and place on

paper towel to drain. Continue frying doughnuts. Frost or sugar as desired.

**For best results, use FAST RISE or BREAD MACHINE YEAST for lighter, fluffier doughnuts. If

Active Dry Yeast is used, additional rising time may be necessary. Use 3 teaspoons active dry yeast

for this recipe.

Homemade bagels are fun to make and are great fresh from the oven. Makes 8 large bagels or 16

bagelettes.

9 ounces (1 cup + 2 Tbsp.)

3 cups

2 tablespoons

1½ teaspoons

1½ tablespoons

2 teaspoons

---or---

1½ teaspoons

3 quarts

1 tablespoon