When it’s time for a real treat, what can be better than doughnuts? And these ones are something special with a splash of molasses in the glaze.
Molasses doughnutsSeptember 22, 2015 Print
Recipe courtesy of Geir Simensen, Scanway Catering
- 8 cups (2 L) pastry flour
- 2 tsp (10 ml) baking powder
- 3 tsp (15 ml) salt
- 1/4 tsp (1 ml) ground cinnamon
- 2 tsp (10 ml) ground ginger
- 1 tsp (5 ml) ground nutmeg
- 1 1/2 cups (375 ml) sugar
- 3 eggs
- 3 egg yolks
- 2 cups (500 ml) whole milk
- 6 Tbsp (90 ml) lard
- Your favourite fondant recipe with molasses to taste.
- Mix dry ingredients together, incorporate wet ingredients. Mix until blended, do not over mix.
- Heat deep fryer oil to 375°F (190°C).
- Fry in oil until golden brown using doughnut hopper.
- Slowly heat fondant over pot of simmering water, until slightly warm. Stir in molasses to taste.
- Dip doughnuts in glaze after they’ve cooled.
- Let dry on wire rack. Yields about 30.
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