Awam Spoon Doughnuts Recipes

AWAM (SPOON DOUGHNUTS)

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!

WEST AFRICAN LIME CAKE RECIPE

Steps:

• Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
• Pour into greased and floured 8" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.

EGYPTIAN LEMONADE

Steps:

• Quarter the lemons.
• Put the water and quartered lemons in a pot, bring to a boil, then cover and simmer over medium heat for 20 minutes.
• Strain into a teapot and stir in the sugar and orange blossom water.
• Bring to a boil and serve.

ETHIOPIAN PANCAKES

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.

IDAHO SPUDNUTS (DOUGHNUTS)

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!

YEAST DOUGHNUTS

Steps:

• Dissolve yeast in warm water.
• Add milk, sugar, salt, egg, shortening and 2 cup four, mix well.
• add enough remaining flour to make dough workable.
• turn dough onto lightly floured and cloth covered surface.
• knead until smooth and elastic.
• place in lightly oiled bowl and turn dough to coat.
• cover with a damp cloth and let rise in warm place till doubled. approx 1 1/2 hours.
• punch down dough and let rise again till doubled, approx 30 minute.
• roll dough out 3/8 inch thick and cut out rings with doughnut cutter.
• let rise on on board uncovered until doubled and very light, 30 - 40 minute.
• heat oil in a fryer or pot to 375 F (3-4 inch deep).
• carefully drop doughnuts into hot oil. Turn when they rise to the surface. 2 - 3 minutes or until golden brown on both sides.
• carefully remove from oil, do not prick the surface, and drain.
• while warm, roll in sugar, frost or glaze.

SMULTRINGER NORWEGIAN DOUGHNUTS

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.