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Recipe Servings: 8 Donuts Description: Homemade doughnuts. Experiment with new glazes to make it like the pros. Allergens: Beet, Brewers yeast, Corn, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Ginger, Grain, Miscellaneous, Nutmeg, Rapeseed, Spices, Sugar, Sugar cane, Vanilla, Yeast Ingredient List:

Qty	Name
2 tbsp	water
1 tbsp	canola oil
1 3/4 tsp	arrowroot powder
1 3/4 tsp	cream of tartar
1/4 tsp	salt
1/2 c	sugar
1/4 tsp	ginger , ground
1/2 c	buttermilk
1/2 tsp	mace
1/2 tsp	vanilla extract
2 c	flour
1/4 tsp	baking soda
1/2 c	powdered sugar
1 tbsp	milk , warm

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Instructions: Add the water, canola oil, arrowroot powder, cream of tartar, and sugar in a medium bowl. Add in vanilla extract and buttermilk. Mix in flour, salt, ginger, mace, and baking soda. Chill for an hour.

For glaze, blend powdered sugar and milk until smooth.

Preheat a deep fryer.

On a lightly floured surface, pat/roll out the dough to 3/4" thickness. Use a doughnut cutter, which is lightly floured, to cut the dough.

In a deep fryer, drop the dough into the hot oil. Fry until it becomes golden brown. Drain and dip the top of the doughnut into the glaze. Dry glazed side up.
Member Feedback: BessyLyn said on October 9th, 2007 11:32 PM :
ARROWROOT  1 Tbsp = 11/2 Tbsp all-purpose flour OR 2 1/4 tsp cornstarch, potato starch or rice starch BUTTERMILK OR SOUR MILK  1 cup = 1 cup plain yogurt OR 1 Tbsp vinegar or lemon juice plus enough milk to equal 1 cup (let stand 5 minutes) OR 1 3/4 tsp cream of tartar plus 1 cup milk I thought i would add this because I have neither ingredient and i used this as a substitute... the vinegar and milk and the cornstarch... it worked well and tasted wonderful


Miscellaneous: Created: June 24th, 2007
Last Updated: August 7th, 2007
Source of Recipe: Mom
Filed Under: Breakfast, Vegetarian




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