November 4, 2010
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Allergy Free Baking
Children with food allergies no longer have to be excluded while their friends eat scrumptious baked goods.
Apple House Cinnamon Doughnuts
Courtesy of The Food Allergy Mama's Baking Book
Yield: 12 doughnuts and 12 holes
Vegetable oil, for frying
¾ cup unsweetened applesauce
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla extract
¾ cup granulated sugar
3 tablespoons Fleischman's Unsalted Margarine, melted
4 ½ - 4 ¾ cups Gold Medal Unbleached All-purpose flour
3 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup soy or rice milk
Cinnamon sugar, for rolling
½ cup granulated sugar
2 teaspoons ground cinnamon
In a large, heavy pot, heat 2 to 3 inches of vegetable oil until a candy thermometer inserted in the oil reaches 375ºF.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and ¾ cups flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt with a wire whisk. Add the flour mixture and the soy milk alternately to the applesauce - margarine mixture. Add more flour, if needed, to make a smooth and not-too-sticky dough.
Transfer the dough to a lightly floured board. Knead for about 1 minute, and roll out to a ½-inch-thick circle. Dip a doughnut cutter into flour, and cut into the dough. Remove the trimmings and reroll, repeating the process.
Slide a few doughnuts into the hot oil, being careful not to crowd the pot. Fry until the doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry the other side. Doughnuts should be golden brown on both sides. Lift out the doughnuts with metal tongs and drain on paper towels.
Mix together the ½ cup sugar and the 2 teaspoons cinnamon. Place the cinnamon - sugar mixture in a brown paper lunch bag. Place the warm doughnuts, one at a time, in the brown bag, and shake to coat. Shake off excess sugar, and place on a serving platter. Repeat with remaining doughnuts.
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