Overnight Doughnuts; Oatmeal Chocolate Chip Cookies - NutriMill Classic Owner's Manual & User Manual

Taken from "Wild Flour" by Denise Fidler, the Country Baker.
• 1 quart milk
• ⁄ cup butter
3
4
• ⁄ cup honey
1
2
• 1 Tbsp. SAF instant yeast
• 2 tsp. salt
• ⁄ tsp. freshly grated nutmeg (optional)
1
2
• ⁄ tsp. mace (optional)
1
4
• 9 cups fresh milled soft pastry or hard Montana Spring white wheat
First, scald milk. Add butter and honey, and stir until melted. Cool and set aside,
temperature should be between 115°-130° In separate bowl, mix yeast, salt, nutmeg,
mace, and freshly milled fl our. Mix all together in mixer or by hand until dough is a
smooth "wet batter like consistency." Cover and set in refrigerator to fi rm up overnight
or add a little more fl our to make a smooth and silky dough and knead until gluten is
developed (approximately 5 minutes in a mixer or 10-12 minutes by hand). Roll dough
out approximately ⁄
1
2
or large glass and smaller glass. Cover with plastic wrap and rise until double. Fry in hot
oil (375°) approximately 3 - 4 minutes, turning once. Dust with confectioner's sugar or
glaze with a powdered sugar glaze. Can add sprinkles also.
• 2 cups packed brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 cup shortening
• 1 ⁄ cups fl our (rye, wheat, white, etc.)
3
4
• 1 tsp. baking soda
• ⁄ teaspoon salt
1
2
• 3 cups quick-cooking rolled oats
• 1 cup chocolate chips
Cream the brown sugar, shortening, eggs, and vanilla with cookie paddles in a BOSCH
bowl. Blend in the fl our, baking soda, and salt. Stir in the rolled oats and chocolate
chips. Then drop by spoonfuls onto greased baking sheets. Bake at 350° for 8-10
minutes. (Makes 5 dozen.)
OVERNIGHT DOUGHNUTS (No knead)
- ⁄ inch thick and cut into doughnut shapes using a doughnut cutter
3
4

OATMEAL CHOCOLATE CHIP COOKIES

11