Awam Spoon Doughnuts Recipes

Steps:

• Beat eggs and sugar until light and fluffy.
• Whip crream and sour cream together.
• Sift flour, baking powder and cardamom together.
• Add alternately, with butter and cream mixture, to the egg mixture.
• Mix lightly together.
• Refrigerate overnight.
• Roll out dough.
• Cut doughnuts.
• Reroll scraps and cut out doughnuts.
• Have oil at 350 degrees Fahrenheit.
• Deep fry, a few at time, until golden, 3 to 4 minutes.

Steps:

• First make the Syrup and chill.
• Combine all ingredients in saucepan and bring to a boil. Simmer for 10 minutes. Allow to cool to room temperature; chill in refrigerator.
• Boil potatoes until tender. Drain well and mash.
• Add the flour, yeast and enough water to make a soft dough. Knead until well combined. Cover with a clean kitchen towel and allow to rise in a warm area away from drafts for about an hour.
• Using a spoon, take up a small amount of dough and drop into hot oil. Fry until golden brown. Drain on paper towels.
• Drop into syrup. Remove and enjoy!

Steps:

• Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
• In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
• Combine vinegar with remaining ingredients.
• Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
• Allow to stand for 4 hours or so before serving.

Steps:

• Dissolve the yeast in the warm water.
• Place flour in large mixing bowl. Add yeast and mix well.
• Cover the mixture with a clean kitchen towel and let it sit at room temperature overnight.
• The next morning, stir in the baking powder and let stand for 10 minutes.
• Heat about 1/2 teaspoon of the oil in a large skillet, fitted with a cover. Add about 1/2 cup of the batter and fry over low to medium heat for 1-2 minutes. When bubbles appear, cover the skillet for 15 seconds.
• Turn out the pancake onto a plate, without flipping it over. Prepare remaining batter this way.

Steps:

• Put water in a bowl. Mix in yeast and let stand until softened.
• In a large saucepan bring the milk to a boil. Add sugar, shortening and salt. Remove from heat.
• Stir in 1 cup of flour. Add the egg, yeast mixture, and the rest of the flour. Mix to form a stiff dough.
• Knead dough on a lightly floured surface for about 6 minutes. Form into a ball. Place the dough in a greased bowl, turning to coat. Cover and let rise for 1 hour.
• Make the filling by combining the 2/3 cup brown sugar, raisins, 4 1/2 T butter, cinnamon, and 1 1/4 T Kahlua. Mix well.
• Make the glaze by combining the 1/3 cup brown sugar, 1/4 cup Kahlua, 1/4 cup butter, and corn syrup in a saucepan. Simmer until well blended, stirring constantly.
• When dough has risen, roll into a 12x15 inch rectangle on a floured surface.
• Spread with filling. Roll from the long edge. Cut into 12 slices.
• Reserve 1/3 cup of the glaze. Pour remaining glaze into a 9-inch round baking pan. Arrange rolls, cut side down, in the pan. Let stand for 25 minutes until nearly doubled in size.
• Bake at 375 degrees for 20-25 minutes. Remove and let stand for 5 minutes. Invert pan onto a serving place. Drizzle with reserved glaze.

Steps:

• Mix together the yeast, 2 tablespoons of the sugar, and the milk.
• Let sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
• Knead the dough until it forms a ball.
• Add the butter or margarine.
• Knead some more, until the butter is well absorbed.
• Cover with a towel and let rise overnight in the refrigerator.
• The next day, roll out the dough to a thickness of 1/8 inch.
• Cut the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
• Take 1/2 teaspoon of preserves and place in center of 12 rounds.
• Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best.
• Let rise for about 30 minutes.
• Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
• Roll the doughnuts in sugar.

Steps:

• Cook potatoes in water until tender.
• Drain, reserving 1/2 cup of the water.
• Set the 1/2 cup water aside.
• Cool to 110 degrees.
• Mash potatoes well.
• In lg bowl, dissolve yeast in reserved cooking water.
• Add mashed potatoes, milk, oil, sugar, eggs and salt.
• Add enough flour to make a soft dough.
• Place in greased bowl, turn to grease top.
• Cover and let rise for 1 hour, until doubled.
• Punch down, let rise again until doubled, about 25 minutes.
• Roll out on floured surface to 1/2 inch thick.
• Cut with floured cutter.
• Heat oil to 375*.
• Fry until golden brown.
• Mix water and powdered sugar until smooth.
• Add vanilla.
• Dip warm doughnuts in glaze.
• Cool on wire racks.
• Try not to eat all of them at once!