Betty Crocker The Big Book Of Bread (Betty Crocker Big Book) - Plot & Excerpts
2 Meanwhile, in large bowl, beat egg, milk and butter with fork. Stir in flour, brown sugar, baking powder, salt, cinnamon and bacon. 3 Carefully drop dough by heaping tablespoons, 6 balls at a time, into oil. Fry doughnut balls 30 seconds to 60 seconds on each side, or until golden brown; drain on paper towels until cooled, about 20 minutes. 4 In medium bowl, mix powdered sugar and water until smooth; stir in maple-flavored syrup. Add additional water, 1 teaspoon at a time, until thick glazing consistency. Dip cooled doughnut balls into glaze; let excess drip off. (If glaze disappears while drying, glaze may be too thin. Try dipping balls again, or thicken up glaze by adding a small amount of powdered sugar.) Place glazed doughnut balls on cooling rack; let stand until glaze is set, about 10 minutes. 1 Doughnut Ball: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2 bake smart Instead of heaping tablespoons of dough, use a #60 or #70 ice-cream scoop (1¼ inches in diameter) to spoon the dough into the oil.
What do You think about Betty Crocker The Big Book Of Bread (Betty Crocker Big Book)?
