RICE POP DOUGHNUTS
These rice pop ring doughnuts are a fun activity for kids to get stuck into over the holidays. Just a few ingredients needed, no baking and plenty of sprinkles
Provided by Lulu Grimes
Categories Dessert, Treat
Time 10m
Yield makes 6 doughnuts (plus 6 crispy cakes from the off-cuts)
Number Of Ingredients 7
Steps:
- Line an A4-sized baking tray with cling film, or butter a tray of doughnut moulds. Very gently melt the chocolate, butter, golden syrup and milk together in a bowl set over a pan of simmering water, or in a microwave by heating it in short blasts and stirring between each blast.
- Take the chocolate off the heat and mix into the rice pops, making sure they are all covered in the mixture.
- Spoon the rice pops onto the lined baking tray and press the mixture down firmly so it fills any gaps, or divide the mixture between the moulds. Set the mixture aside somewhere cool to set hard.
- Once set, if you used a tray, cut six doughnut shapes using a 9cm round cutter and a 2cm round cutter for the hole in the middle. Melt the white chocolate in the microwave and drizzle over the doughnuts, then top with sprinkles to decorate.
Nutrition Facts : Calories 369 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
RICE CRISPY DOUGHNUTS
Steps:
- Lightly spray a 6-cavity doughnut pan with cooking spray. Coat your hands in cooking spray as and press some crispy rice treat mixture into a greased cavity in the doughnut pan. Repeat until the pan is filled.
- Remove the crispy treat doughnuts from the pan using a fork; transfer to a parchment-lined baking sheet. Put the pink candy wafers in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted and smooth. Spoon the melted candy over the doughnuts and immediately top with sprinkles. Let stand until set, about 15 minutes.
RICE PAPER FEATHER DOUGHNUTS
Steps:
- Fit a baking sheet with a wire cooling rack.
- For the feathers: Cut out 18 leaf-shaped pieces from the rice paper of varying sizes, 1 1/2 to 2 inches long and 1/2- to 1-inch wide. Starting from the rounded bottom portion of the feather, cut a slit inward towards the center. Continue to create a fringe like design along the edge of the feather working up towards the point of the leaf. The slits should start out larger and slowly taper towards the top. Repeat on the other side, making sure not to cut all the way across (there should be an uncut piece running up the center of the feather).
- Place the feathers on a piece of parchment paper. Using a paintbrush and a small amount of the rose petal dust, lightly brush the fringed portion of some of the feathers, leaving some without any pink coloring. Then brush the petals all over with the silver luster dust.
- For the doughnuts: Put the confectioners' sugar in a bowl. Whisk in the milk until no lumps remain and the glaze is smooth. Dip the tops of the doughnuts in the glaze to thoroughly coat. Hold the doughnut upside down over the bowl for 30 seconds to allow any excess glaze to fall off. Place on the cooling rack frosted-side up.
- Top the doughnuts with sprinkles. Dip the ends of three feathers in the glaze and adhere in a cluster to one side of the doughnut.
MY MOM'S RAISED DOUGHNUTS
I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.
Provided by Peggianne
Categories Bread Yeast Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
- Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
- Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
- Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
- Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
- Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
- Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
- Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
- Drain the doughnuts on paper towels to absorb oil.
- In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 24 g, Cholesterol 16.1 mg, Fat 11 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 106.8 mg, Sugar 7.8 g
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