Glazed Donuts

• 1/2 cup evaporated milk
• 1/2 cup water
• 2 tablespoons butter
• 1 egg
• 1/3 cup sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• oil for deep-frying

Add ingredients to the bread machine according to manufacturer's suggested order. At the end of the kneading cycle, cover the pan with plastic wrap and transfer to the refrigerator. (Or, transfer the mixture to a lightly greased bowl) Refrigerate overnight.

Remove dough to a lightly floured surface; roll to about 1/2-inch thick. Cut out into donut shapes or form strips into knots or donut shapes. Cover and let rise for about 1 hour. Fry at 360° until light and browned. Glaze as desired.

Chocolate Glaze

• 2 tablespoons butter
• 2 tablespoons cocoa
• 3 tablespoons hot water
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa and water. Stir constantly until mixture is thick. Remove from heat; gradually add powdered sugar and vanilla; beat with a whisk until smooth. Add additional hot water, 1/2 teaspoon at a time, until drizzling consistancy.

For vanilla glaze, omit cocoa and add 1 1/2 teaspoons vanilla.

Doughnuts (1 Lb Breadmaker)

1 1/2 tsp instant yeast
2 cups all-purpose flour
1 tsp nutmeg
1 tsp salt
1/4 cup sugar
1 tsp grated lemon rind
1/4 cup butter or margarine
1 egg
1/2 cup milk or water

Prepare ingredients using the BASIC DOUGH setting.  When dough
cycle is complete, place dough in a generously greased bowl.  Roll
dough to coat with shortening.  Cover and let rest 30 minutes.

Shapes: (a) On a lightly floured surface, roll dough 1 cm (1/4")
thick.  Cut with doughnut cutter or drinking glass. (b) Dough may
be shaped into 12 round balls.  (c) Dough may be shaped into
twisters.  Divide dough into 12 balls.  Roll each into a log between
your hands, about 10 inches long.  Fold in half and twist together.

Place doughnuts on a greased sheet, cover and let rise until nearly
double in size, (30 - 40 minutes).  Deep fat fry in 375 Degrees F.
vegetable oil until golden, turning once.  Drain, on paper toweling.
Sprinkle with granulated sugar, cinnamon sugar, or spread with
chocolate glaze.  Rounds may be sliced and filled with whipped
cream, jam or lemon curd.  Makes 12 - 15 doughnuts.

Hot Cross Buns
1 lb recipe

1 1/2 tsp.yeast
2 cups bread flour
2 tbp sugar
3/4 tsp salt
peel from one large or two medium oranges
1/2 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
3 Tbsp butter
1 egg
1/2 cup milk
1/3 cup raisins, optional

Run ingredients through dough cycle. Divide finished dough into 24
pieces. Place balls onto lightly greased sheet. Cover and let rise
until double (45 minutes).

Hot Cross Buns ABM recipe

3 1/2 cups bread flour
generous tsp salt
2 oz sugar
1 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp nutmeg
2 oz (50g) margarine or butter
1 1/2 cups liquid ( made up of one egg and topped up with water)
4 oz currants
2 oz mixed candied peel
2 sachets or about 4 generous tsp of rapid rise dried yeast

Extra sugar for glaze
Extra flour for crosses
Extra water for both

Make dough as usual in machine, adding fruit at the beep if it has
one, or failing that, knead it in by hand after dough has finished
its cycle.

Shape into about 14 balls and put on a greased tray to rise until
almost double in bulk. After rising it is time for the crosses.
Mix 2 tablespoons of flour with the same amount of water and make
a smooth paste.Dribble it from a teaspoon to make crosses on each
bun. Bake at 200c or there abouts for approx 15 min. The top of
the buns will brown, leaving the crosses pale.  If liked, glaze
AFTER baking with a mix of equal amounts of water and sugar heated
until dissolved. This makes them shiny. Serve fresh split and
buttered or split and toasted and buttered.

Hot Cross Buns

1 c milk
2 1/2 eggs
1/4 c butter
5 T sugar
2/3 ts salt
1 1/3 ts cinnamon
4 c flour
2 1/2 ts yeast
1 c raisins

1/2 c milk
1 1/4 eggs
2 1/2 T sugar
1/3 ts salt
2/3 ts cinnamon
2 c flour
1 ts yeast
1/2 c raisins

About 5 minutes prior to the end of the dough cycle add raisins
(or at 1st beep, if your machine does that), or knead them in by
hand at the completion of the dough cycle.  After a short kneading,
let the dough rest for 10 minutes.  Cut dough into the desired
number of pieces (8 for a small, 16 for large), shape each one into
a ball and place in a greased baking dish.  Cover and let rise
about 35 minutes or until double in bulk.  Brush with a mixture of
egg yolk and 2T water.  Bake at 350-degrees for 20-25 minutes.

After buns are completely cooled, drizzle in the shape of a cross a
mixture of:

1 cup confectioners sugar
1/2 tsp vanilla
1 T milk

Philadelphia sticky buns--Shirley

Ingredients

3 cup Bread flour
1/4 cup Sugar
6 tbsp Butter
1 tsp Salt
3 tbsp Powdered buttermilk
4/5 cup Water
2 tsp Active dry yeast
1 1/2 tsp Quick rising yeast.
1 1/2 tsp Cardomon, + -
BOTTOM 'ICING
1/2 cup Pecans, whole
1/2 cup Butter
1/2 cup Brown sugar


Directions

1. Mort has always craved philadelphia sticky buns..the real thing...and i suddenly had a light bulb go off yesterday..so with thanks to diana lewis; (for the greatest sweet roll recipe) and my daughter lois for her upside apple pie...i took the two and put them together...voila the best sticky buns since we left home...and easy! the following is diane"s grandma"s recipe..for the breadmaker...assembly for bottom follows.
2. Make on dough cycle or on manual...
3. This dough also make excellent cinnamon rolls roll out dough into a rectangle about ¼ to 1/8 inch thick depend on how many and how big you want to make them.
4. Take 1 tbl of soft butter and spread all around leaving ¼ inch of edge.
5. Then sprinkle cinnamon all around as much as you want then take ½ cup brown sugar and sprinkle.
6. You can also add the same amount of chopped nuts and raisins.
7. Roll up into a log and cut off about 1-½ to 2 inches and place in a lightly greased pan.
8. Let rise 45 minutes and bake 15 to twenty minutes at 350.
9. When somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and milk then devour.