Nostalgia Products RMDM800 Instrucciones Y Recetas página 12

RED VELVET CAKE DONUTS
• ¼ Cup Butter
• ¾ Cup White,
Granulated Sugar
• 1 Egg
• ½ Cup Buttermilk
• 1 Tbsp. Red Food
Coloring
• ½ Tsp. Vanilla Extract
• ¾ Tsp. Baking Soda
• 1½ Tsp. Distilled
White Vinegar
• 1 Cup All-
Purpose Flour
• 2½ Tbsp.
Unsweetened
Cocoa Powder
• ½ Tsp. Salt
APPLESAUCE DONUTS
• ¾ Cup White Sugar
• 2 Tbsp. Butter,
softened
• 2 Eggs
• ¾ Cup Applesauce
• 4 Cups All-Purpose
Flour, sifted
• 2 Tsp. Baking Powder
• 1 Tsp. Salt
• ½ Tsp. Baking Soda
• ½ Tsp. Ground Mace
• ½ Tsp. Ground
Cinnamon
• ½ Cup Buttermilk
• ¼ Cup White Sugar
& Cinnamon Mixture
for topping
Preheat the '50s-STYLE MINI DONUT BAKERY as directed.
In a large bowl, beat the butter and sugar with
an electric mixer until light and fluffy.
Mix in the egg, buttermilk, red food coloring and vanilla.
Stir in the baking soda and vinegar.
Combine the flour, cocoa powder and salt;
stir into the batter just until blended.
Carefully pour mixture into pastry wells.
Close the Lid and cook for 5-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each donut with wooden or plastic
spoon. Place on plate and allow to cool.
Once cool, frost or decorate as desired.
Preheat the '50s-STYLE MINI DONUT BAKERY as directed.
In a large bowl, beat together white sugar,
butter, eggs and applesauce.
In a separate bowl, stir together flour, baking
powder, salt, baking soda, mace and cinnamon.
Stir flour mixture into the egg mixture
alternately with the buttermilk.
Mix until a stiff dough is formed.
Carefully fill each pastry well with dough.
Close the Lid and cook for 5-7 minutes,
or until light golden brown.
Open Lid with a pot holder or oven mitt.
Remove each donut with wooden or plastic spoon.
Place on plate and sprinkle with sugar & cinnamon mixture.
Allow to cool & serve.
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