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Baked cake doughnuts.

Barbara Elbing, Palm Desert, California

1 1/2 cups all-purpose flour

About 3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon each salt and nutmeg

1 large egg

1/2 cup milk

About 1/2 cup (1/4 lb.) melted butter or margarine

1/2 teaspoon vanilla

2 tablespoons jelly or marmalade

1/2 teaspoon ground cinnamon

In a bowl, mix flour, 1/2 cup sugar, baking powder, salt, and nutmeg. In another bowl, beat egg to blend with milk, 1/3 cup butter, and vanilla; add flour mixture and stir just to moisten.

Equally spoon 1/2 the batter into 12 buttered 2 1/2-inch muffin cups; add 1/2 teaspoon jelly to each. Top equally with remaining batter. Bake in a 400 |degrees~ oven until deep golden, 18 to 20 minutes.

Mix 1/3 cup sugar and cinnamon. Brush doughnuts with 3 tablespoons butter and roll in sugar. Serve warm or cool. If making ahead, cool, then store airtight up to 1 day. Makes 12.

Per piece: 204 cal. (42 percent from fat); 2.6 g protein; 9.5 g fat (5.7 g sat.); 27 g carbo.; 227 mg sodium; 42 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1994 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipes
Author:Elbing, Barbara
Publication:Sunset
Article Type:Column
Date:Feb 1, 1994
Words:198
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