EMESON DONUT EXPRESS
GENERAL INSTRUCTIONS
Prepare desired donut batter from the recipes. Pour it in donut cups half way. Follow each recipe for baking temperatures and instructions.
Allow the donuts to cool off before you remove from tray. Let the donuts cool down before you apply the glaze, icing or inserting the filling.
To fill the donuts with jelly, custard or any other filling, insert the tip into the side of the donut all the way. Release the filling into the donut by pressing on the handle of the Pastry Injector no more than one bevel per donut.
For a finished look, decorate your donuts with sprinkles, glazes and icings.
VANILLA DONUTS
Yield 2 trays
2 cups flour
2 Tbsp baking powder
1/2 tsp salt
1 cup sugar
1 cup milk
1 tsp vanilla extract
1 Tbsp shortening
2 eggs
Preheat oven 400 degrees. Apply a small amount of butter or vegetable oil to donut cups and slightly rub over the area with a piece of cloth or a paper towel. In a large bowl sift flour, baking powder and salt. Mix in the rest of the ingredients until combined.
Fill pan cups 1/2 full and bake 400 degrees for 10 minutes.
Continue by referring to General Instructions.
CHOCOLATE DONUTS
Yields 2 trays
2 cups flour
1/3 cup unsweetened cocoa powder
2 Tbsp baking powder
1/2 tsp salt
1 cup sugar
1/2 cup brown sugar
2 eggs
1 Tbsp shortening
1 1/3 cups milk
Preheat oven 400 degrees. Apply a small amount of butter or vegetable oil to donut cups and slightly rub over the area with a piece of cloth or a paper towel. In a large mixing bowl sift flour, cocoa, baking powder and salt. Mix in rest of the ingredients carefully until combined.
Fill cups in pan 1/2 full and bake 400 degrees for 10 minutes.
Continue by referring to General Instructions.
LEMON DONUTS
Yields 2 trays
2 cups flour
2 Tbsp baking powder
1/2 tsp salt
1/2 cup sugar
2 eggs
1 Tbsp lemon extract
1 cup milk
1 Tbs[ shortening
Preheat oven 400 degrees.
Apply a small amount of butter or vegetable oil to donut cups and slight rub over the area with a piece of cloth or a paper towel. In a large bowl sift together flour, baking powder and salt than add all other ingredients stirring with a spatula until mixed.
Fill cups in pans 1/2 full and bake 400 degrees for 10 minutes.
Continue by referring to General Instructions.
GLAZES AND ICINGS
Each recipe makes enough glaze to cover 2 trays of donuts for one side glazing. For two sided glazing use double the ingredients.
OLD FASHION GLAZE
2 cups powered sugar
2 Tbsp corn syrup
Whisk together the powdered sugar and corn syrup. Add water one tablespoon at a time until thin enough to dip donuts. Allow the donuts to cool off before you apply the glaze. Glaze, than sprinkle with jimmies or sprinkles.
CHOCOLATE GLAZE
1/4 cup sweetened cocoa powder
2 cups powdered sugar
2 Tbsp corn syrup
Add cocoa and powdered sugar then stir in the corn syrup. If glaze is too stiff add water one tablespoon at a time until thin enough to dip donuts. Allow the donuts to cool off before you apply the glaze.
STRAWBERRY ICING
1/2 cup strawberry jelly
2 cups powdered sugar
Mix jelly and sugar until combined then add water one tablespoon at time until thin enough to spread on donuts.
CINNAMON SUGAR
1/2 cup sugar
1/2 cup powdered sugar
1 Tbsp cinnamon
Mix all ingredients in a bowl. Roll baked donuts (while still hot) in mixture.
FILLINGS
Yield: enough for 2 trays donuts
Fill when donut is cool. Fill donuts by inserting the tip of the pastry injector into the donut, and releasing the filling into the donut by pressing on the handle of the pastry injector no more than 1 bevel.
JELLY FILLING
1 1/4 cup strawberry jelly (or use any favorite jelly filling)
1/4 cup corn syrup
Mix ingredients until completely combined. Any flavor jelly can be used.
CUSTARD FILLING
14 ounces sweetened condensed milk
8 ounces instant vanilla pudding mix
2 cups water
Mix condensed milk and dry pudding with 2 cups of water until completely combined.
CHOCOLATE FILLING
4 Tbsp solid vegetable shortening
2 Cups powdered sugar
1/4 cup unsweetened cocoa powder
With a mixer, beat vegetable shortening until fluffy. Then add powdered sugar, 1 cup at a time until creamy. When it is mixed in, add cocoa and 1/3 cup cold water. Continue to whip until fluffy.
Editor's note:
I've read reviews for this product and they report that some of the recipes included in the booklet have errors so you may need to do some experimentation with them. Also, the donuts are described as more like the texture of cupcakes of muffins so injecting a filling doesn't work very well.
Happy Cooking!
Betsy at Recipelink.com
