Canadian Beaver Tails
A doughnut dough. Not too sweet, not too rich, stretched and briefly fried (forget a deep fryer - I use my wok and tongs). Add a bit of sugar and a touch of cinnamon. Fresh from the fryer or even room temperature, these are the next best thing to being at a country fair. A bread machine does a great job with this recipe.

Dough:
1/2 cup warm water
5 teaspoons dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4 - 5 cups unbleached all-purpose flour
oil for frying
granulated sugar for dusting
cinnamon

In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve.

Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding).

Pinch off a golf ball sized piece of dough. Roll out into an oval and let
rest, covered with a tea towel, while you are preparing the remaining
dough.

Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.

Add the beaver tails to the hot oil, about 1-2 at a time. BUT.....before you do, stretch the ovals into a tail - thinning them out and enlarging them as you do.

Turn once to fry until the undersides are deep brown. Lift beaver tails out with tongs and drain on paper towels (I use newsprint).

Fill a large bowl with a few cups of white sugar. Toss beaver tails in
sugar (with a little cinnamon if you wish) and shake off excess.

This recipe makes many Beaver tails. They are also delicious with a smear of jam or apple pie filling.

Cinnamon Honey Doughnuts with Raspberry Jam

1 teaspoon active dry yeast
2 tablespoons warm water (100° to 110°)
2 tablespoons honey
3/4 teaspoon ground cinnamon
1 large egg -- lightly beaten
1/3 cup milk
1 tablespoon light corn oil -- plus more for bowl
1/2 teaspoon salt
2 cups all-purpose flour -- plus more for
dusting
3 cups peanut oil
1/2 cup sugar -- for dusting
1 jar seedless raspberry jam -- (12-ounce)

1. In a medium bowl, combine yeast with warm water, and let stand until foamy, about 5 minutes. Whisk in honey, 1/4 teaspoon cinnamon, egg, milk, and corn oil. Using a wooden spoon, stir in salt and flour. Mix until dough appears smooth.

2. Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size, about 1 1/2 hours. Line a baking sheet with parchment, and another one with paper towels; set aside.

3. Turn out dough onto a lightly floured work surface, and knead four to five times. Roll dough into a 10-inch square, about 1/4 inch thick. Using a pizza cutter, cut into 2 1/2-by-2 1/2-inch squares, and transfer to parchment-lined baking sheet. Lightly cover with plastic; let rest in a warm place 20 minutes.

4. In a medium saucepan, heat peanut oil until a deep-frying thermometer registers 360°. Working in batches of five or six, fry doughnuts until golden brown on both sides. Using a slotted spoon, transfer to paper-towel-lined baking sheet to drain. Fry remaining doughnuts.

5. In a medium bowl, combine sugar and the remaining 1/2 teaspoon cinnamon. Toss the doughnuts lightly in cinnamon sugar.

6. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole; pipe about 1 tablespoon jam into doughnut. Repeat with remaining doughnuts. Toss filled doughnuts in cinnamon sugar again, if desired. Serve immediately.

Fillozes (Portuguese Doughnuts)

3 cups of flour
1 yeast cake
3 tbsps. of sugar
1 stick of butter
1/2 tsp. of salt
9 eggs

Dissolve yeast in 1/4 cup of lukewarm water. Beat the eggs well. Add the sugar, beat well, add the dissolved yeast. Mix in the 3 cups of flour, and mix until you get a soft dough. Melt the butter, let it cool until lukewarm, then pour this into the dough. Blend together well and set in a warm place to rise until double in size.

Heat one cup of oil over low heat. Use a saucer of milk to dip your hands.

Take dough (1 tbsp.) in your hand. Stretch it until it is round and thin. Drop it in the oil, and turn to brown on both sides. Coat each one with sugar while they are still warm.

Fluffy Cake Doughnuts (for Mini Doughnut Pans)

2 cups flour
3/4 cup sugar
2 tsp. baking powder
3/4 cup milk
1 tsp. salt
2 eggs, beaten
1 tsp. vanilla
1 tbsp. shortening, melted
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Glaze:
1 cup confectioner's sugar
2 tbsp. HOT water

Preheat oven to 325ºF.

Lightly spray mini doughnut pan with cooking oil. In a bowl mix together flour, sugar, baking powder and salt. Add shortening, eggs, milk and vanilla. Beat until well blended. Fill each mini doughnut hole 2/3 full.

Bake 8 min. or until top springs back when lightly touched. Cool. Remove from pan and dip into glaze. Decorate as desired.

Makes approximately 36 mini petite doughnuts

Ginger Doughnuts
These are great after dinner with coffee or as an afternoon pick-me-up with tea. They are best served freshly made, but they can also be prepared one day ahead and stored at room temperature in plastic wrap.

Doughnuts
3 1/2 cups all purpose flour
1 tablespoon ground ginger
1 tablespoon baking powder
1 teaspoon salt
3/4 cup finely chopped crystallized ginger (about 4 ounces)
2 teaspoons grated lemon peel

1 1/4 cups sugar
3 large eggs
1 tablespoon vanilla extract
1/2 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted, cooled

Topping
1 1/2 cups sugar
2 teaspoons ground ginger

3 cups vegetable oil (for frying)
3 cups solid vegetable shortening (for frying)

For doughnuts:
Whisk first 4 ingredients in medium bowl to blend. Stir in crystallized ginger and lemon peel.

Whisk sugar, eggs, and vanilla extract in large bowl to blend well. Stir in cream and melted butter. Add dry ingredients and stir to blend well (dough will be sticky). Cover bowl with plastic wrap; chill at least 1 hour. (Dough can be prepared 1 day ahead. Keep refrigerated.)

For topping:
Mix sugar and ground ginger in medium bowl to blend.

Line large baking sheet with plastic wrap. Roll out dough on generously floured surface to 3/4-inch thickness. Using floured 2 1/4-inch cookie cutter, cut out dough rounds. Using floured 1 1/4-inch cookie cutter, cut out hole in center of each large dough round, forming doughnuts. Gather dough scraps and reroll on floured surface. Repeat process, cutting out more doughnuts until all dough is used up. Place doughnuts on prepared baking sheet.

Line another large baking sheet with several layers of paper towels. Combine vegetable oil and shortening in heavy large pot. Attach deep-fry thermometer inside pot. Heat oil mixture over medium heat until thermometer registers 350°F. Adjust heat as necessary to maintain temperature. Using slotted spoon, carefully lower 4 doughnuts into oil. Cook until bottoms of doughnuts are deep golden brown, about 2 minutes. Turn doughnuts over and cook until bottoms are brown, about 2 minutes longer. Using slotted spoon, transfer doughnuts to paper-towel-lined baking sheet to drain. Cool slightly. While doughnuts are still warm, turn to coat in sugar topping. Repeat process with remaining doughnuts. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in plastic wrap and store at room temperature.)

Makes about 2 dozen

Make-at-home Pumpkin Doughnuts
Instead of the icing, try sprinkling these doughnuts with a mixture of 2 tablespoons granulated sugar and 1/2 teaspoon pumpkin pie spice before baking.

For Doughnuts:

2 cups all-purpose flour

1/2 cup packed brown sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup canned pumpkin

2 eggs

1/4 cup milk

1/4 cup shortening, butter, or margarine, softened

For Icing:

1 cup sifted powdered sugar

1/4 teaspoon vanilla

3-4 teaspoons milk

FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.

Spoon the mixture into a pastry bag fitted with a very large star tip with a 1/2-inch opening (can be purchased at any specialty kitchen store and most craft stores. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.

FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

Makes about twelve 3-inch doughnuts

Maple Syrup Doughnuts

1 c. Vermont Maple Syrup
2 eggs
3 tsp. shorting
1/2 tsp. nutmeg
4 c. flour approximately
1/2 tsp. salt (optional)
1 tsp. soda
1 tsp. baking powder
2/3 c. sour milk

Combine all liquid ingredients. Beat well. Add flour sifted together with salt, soda, baking powder and nutmeg. Add to liquid mixture, put on floured board to cut out. Fry until golden brown.

Mashed Potato Donuts

3 eggs
2 c. sugar
2 c. warm mashed potatoes
3 tbsp. melted butter
1 c. sour milk
1/2 tsp. soda
5 c. flour
1 tsp. salt
4 tsp. baking powder
1/2 tsp. nutmeg

Beat 3 eggs. Beat in 2 cups sugar. Beat in 2 cups of warm mashed potatoes and 3 tablespoons melted butter. Stir 1/2 teaspoon soda into 1 cup sour milk and mix into egg mixture. Combine remaining dry ingredients. (Hint: Reserve part of a cup of flour and use as needed to roll out dough.) Cook in deep fryer or heavy pan of oil.

Yield: 40.

Old Fashioned Glazed Doughnuts

1 cup scalded milk
1/2 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 eggs plus 1 egg yolk, beaten
2 envelopes active dry yeast
4 cups sifted flour
Cooking Oil

In a large mixing bowl, pour scalded milk over the butter, sugar and salt. Cool slightly. Add the eggs. When the temperature reaches between 105 to 115 degrees, add the yeast. Let mixture stand for 5 minutes.

Blend in flour a little at a time. Mix into a soft dough. When smooth, turn the dough out onto a well-floured board. Knead gently for about 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Let rise for 1 hour.

Punch the dough down and divide in half. On a lightly floured board roll each section to 1/2-inch thickness. Cut with a floured doughnut cutter. Place on waxed paper. Set in a warm place. Let rise for 30 minutes.

In a deep skillet heat cooking oil to 375 degrees. Using a slotted spoon gently slip each doughnut into the oil. Fry for 2 minutes or until golden brown, turning once. Drain on paper towels.

In another mixing bowl, blend 1 cup confectioners' sugar, 3 tablespoons water and 1/2 teaspoon vanilla extract. Drizzle over warm doughnuts.

Pineapple Drop Doughnuts

3 c. flour
3/4 c. sugar
2 T. baking powder
3/4 tsp. salt
3 eggs
1 c. milk
1 can (20 oz.) crushed pineapple, drained
Oil for deep-fat frying
Confectioners�?sugar

In a large bowl, combine the first 4 ingredients. In another bowl, beat eggs and milk. Stir in pineapple. Stir into dry ingredients just until blended. In an electric skillet or deep-fat fryer, heat oil to 375º. Drop batter by heaping teaspoonfuls, a few at a time, in Hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners�?sugar.

NOTE: Doughnuts may be frozen before sugaring in an airtight container for up to a month. To reheat, place on a microwave-safe plate and microwave on high for 5-10 seconds or until warm. Dust with confectioners�?sugar.

Yield: about 10 dozen

Sour Cream Doughnuts 

1 C sugar
3/4 C sour cream
1 tsp. baking soda
1 tsp. baking powder
1 C milk
3 eggs
about 4 C flour

shortening for frying
sugar for dusting

Mix dry ingredients together.

Beat sugar and sour cream until light and well mixed. Beat in eggs one at a time. Add just enough flour to form a soft dough. Wrap dough in plastic wrap and chill for 20-30 minutes.

Roll dough on a floured surface to 3/4 inch thick and cut with floured cutter (or if you don't have a doughnut cutter, cut around the bottom of a glass to get a circle and cut out a center hole). Do not handle the dough more than necessary or it will become tough.

Heat oil to 350° F. Fry doughnuts in oil, turning once, until golden brown on both sides. Drain on paper towels and roll in sugar.

Makes about 2 dozen

Spiced Potato Doughnuts

3 1/2 cups all-purpose flour
4 teaspoons double-acting baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 large eggs
3 tablespoons unsalted butter, melted
3/4 cup sugar
1 1/2 cups mashed cooked russet (baking) potatoes (about 1 pound)
1/2 cup milk
2 teaspoons freshly grated orange zest if desired
1 teaspoon vanilla
vegetable oil for frying

For the coating
1/2 cup sugar
1/2 teaspoon ground cinnamon, or to taste

Into a bowl sift the flour, the baking powder, the salt, the cinnamon, and the nutmeg.

In a small bowl whisk together the eggs, the butter, the sugar, the
potatoes, the milk, the zest, and the vanilla until the mixture is combined well, add the potato mixture to the flour mixture, and stir the dough until it is just combined. Chill the dough, covered, for 1 hour, or until it is cold and can be handled easily.

Roll out half the dough 1/2 inch thick on a well-floured surface and with a 3- to 3 1/2 inch doughnut cutter cut out doughnuts, reserving the center pieces. With the other half of the dough either cut out round doughnuts in the same manner or shape the dough into crullers. For the crullers, roll the dough into a 1/2-inch-thick rectangle about 14- by 5-inches and cut into 5- by 1/2 inch strips.

To form each cruller twist 2 strips of dough together and pinch the ends to secure them. Fry the round doughnuts, the reserved doughnut centers, and the crullers in batches in 2 inches of 375°F. oil, or until they are golden, transferring them as they are fried to paper towels to drain.

While the doughnuts are still warm roll them, 1 at a time, in the sugar mixture, coating them well. The doughnuts keep, wrapped in plastic wrap, for 1 day.

Make the coating: In a shallow bowl stir together the sugar and the cinnamon.

Makes about 20 doughnuts.

Sufganiyot (Jelly-Filled Doughnuts)

1 pkg. dry yeast
1 1/4 C. warm milk (105ºF to 115ºF),

divided
4 1/2 to 5 C. all-purpose flour, divided
4 egg yolks
2/3 C. sugar
1 tsp. vanilla extract
1 tsp. grated lemon rind
1/2 C. butter, softened
1/2 C. raspberry or strawberry

preserves
Vegetable oil

Dissolve yeast in 1/4 cup of the warm milk; let stand 5 minutes.

Combine 1 cup of the flour and remaining 1 cup warm milk in a large mixing bowl, mixing well at medium speed with electric mixer. Add yeast mixture; mix well. Cover and let rise in a warm place (85ºF), free from drafts, for 30 minutes.

Combine egg yolks and next 3 ingredients in a small bowl, mixing well; add to
yeast mixture. Stir in butter and enough remaining flour to make a
soft dough. Place in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place, free from drafts, 45 minutes or until doubled
in bulk.

Punch dough down; turn out onto a lightly floured surface, and knead several times. Divide dough in half. Roll one portion to 1/4-inch thickness, leaving other portion covered; cut 24 circles with a 2 1/2-inch cutter. Place 12 circles on a lightly greased baking sheet. Place 1/2 teaspoon preserves in center of each circle. Brush edges of each jelly-topped circle with water. Place remaining 12 circles over jelly-filled circles; pinch edges to seal. Repeat procedure with remaining dough and preserves. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375ºF. Fry 2 or 3 doughnuts at a time 1 minute on each side or until golden brown. Drain well on paper towels. Sprinkle with confectioners' sugar, and serve immediately.

Sweet Milk Doughnuts

About 4 cups sifted all-purpose flour
3 tbsp. shortening
4 1/2 tsp. baking powder
1 cup granulated sugar
1/2 tsp. cinnamon
2 eggs, well beaten
1/2 tsp. nutmeg
1 cup milk or 1/2 cup evaporated milk & 1/2 cup water
1/2 tsp. mace
1 tsp. salt

Sift together 3 1/2 cups of the flour, the baking powder, spices and salt.

Work shortening with a spoon until fluffy and creamy, then add sugar gradually, while beating with a spoon until light. Add eggs and beat well with a spoon.

Add the sifted flour mixture alternately with the milk, blending well with a spoon after each addition. Add enough of the remaining 1/2 cup flour to make a soft dough that is easily handled. Chill 1 hour or longer. (The dough can be kept in the refrigerator for up to 2 days, and then fried when needed)

Roll or pat dough on a floured board to 1/2-in. thickness, then cut out with a floured doughnut cutter.

Fry, turning once, in a deep fat fryer at 370ºF. until golden brown on both sides. Drain doughnuts on a paper towel.

Serve.

Optional: Dust with granulated or powdered sugar or cinnamon sugar, then serve.

Makes about 2 doz. doughnuts.