30 - Wednesday, April 15, 1998 — North Shore News

oe

WE can buy doughnuts
in just about every
supermarket, bakery,
and pastry shop.

They are all pretty good:
Glazed, jelly, jong johns and
several other types are dis-

slaved temptingly, On the
average they each contain
200 to 300 calories mostly
from sugar, shortening and
perhaps the tilling. The
not a dicter’s fare, but a pleas
ing comfort food.

Where do doughnuts orig-
inate trom? There is pro ,
No accurate version of the
background. Deep fried
doughs, sweet and mear filled
are popular around the world.

One account dates back to
this month in Paris during the
reign of Louis XVI. His
famous wife, Maric
Antoinette celebrating in
a number of early spring car-
nivals. According to this anee-

dote the queen had enough of

the clegant palace activ
and walked off to be with the
common people.

og, Soon she became hungry

and stopped to glance into the
basket of a street pastry mer-
chant. In the basket were
warm and tasty deep fried
dough pockets filled with fruit
jam.

The rest, as they say, is his-
tory, The pampered queen
was so impressed with this
peasant treat that she bought
the whole basketful of dough-

- nuts. Back in the palace, she
summoned the baker who
made the simple delicacies.
He started to refine the
recipes.

Soon the doughnuts
appeared at the palace feasts.
The warm sweet dough pil-
lows became popular and we
still enjoy their modern
descendants today.

The original doughnuts
were made with a sourdough
type leavener — much like any
yeast dough.

Our recipes require fresh
compressed yeast ~~ readily

available in bakeries and in
supermarkets. Keep the pur-
chased block of yeast refriger-
ated and covered for up to 10

t for up to 3
months.

Traditionally rendered ani-
mal fat was used for frying.
Beef or pork fat, tallow or
lard.

We recommend the usage
of canola oil for frying, nut

-®.

Los jin sour kitchen

tionally it is the best oil for
this, or any other purpose.
The temperature should be a
hor 375 F: the purchase of a
thermometer is recommend-
ed.

Golden Ribbon
Doughnuts

600 g all-purpose flour

35 g fresh yeast

350 mL milk, Juke warm

4 tsp. granulated sugar

50 mL sherry or rum

4 egg yolks

salt to taste

1 medium orange’s grated
peel

79 g butter

Method: Select a large
bowl, sift in the flour. In a
smaller baw], mix the warm
milk with J tsp. sugar, crum-
ble in the yeast. Add 4+ Thsp.
flour to make the starter. Let
it ferment for about 15 min-
utes. Dissolve the rest of the
sugar in the liquor. Now add
and combine all the other
ingredients — except the bur-
ter. Mix with a wooden
spoon, tor 6-8 minutes. You
should have a loose, stretchy
yeast dough. Cover and ler
rise until double in size. Turn
out onto a lightly oiled board
or table, knead at least 5 min-
utes, Gently dust with flour,
and rofl out 1” or 2 cm thick-
ness. Cut rings with a dough-
nut cutter. Preheat oil in a
large heavy skillet. Gently
lower in doughnuts, but leave
space between them, they will
still grow. When golden, turn
over with a wooden spoon.
Remove onto paper towels —
serve hor, dusted with icing
sugar, and perhaps some jam
on the side. Each doughnuts
has about 350 calories.
Should make 12-14 dough-
nuts.

To attest to the global
popularity of this type of tried
dough, a similar delicacy is
also prepared by Chinese

and baker.

Crunchy Strips
400 g all-purpose flour

ax shore news

( FOOD

80 ¢ butter

2 Tbsp. granulated sugar
100 mL sour cream

50 mL orange juice

5 egg volks

flour to roll out the dough

Method: Rub the butter
into the flour ~ toa small pea
stage. Now add the sour
cream and the volks; work,
knead into a pli
dough. (Much firmer than the
first recipe) Separate into Two
mounds, cover and retrigerate
for 1 hour. Roll the mounds
one by one on a lightly
floured board to about Kinch
thickness. Cut into 3) inch
tong by 2 inch wide strips. Try
and loop the strip to make a
simple bow. Use the same
deep trying set up as before.
Fry on cach side until golden.
Don't put too many bows
into ¢ On paper
towel hot or cold,
dusted vanilla sugar.
Each ribbon has
about 450 calori

Finally, from Prague, a jam
filled “yummy” donut.

Yummy Doughnuts
25 mg fresh yeast
500 mL warm milk
3 Tbsp. granulated sugar
500 g all-purpose flour
3 eggs (yolks and whites)
salt to taste
I lemon rind grated
30 g butter
canola oil for frying
Method: Dissolve the
crumbled yeast in 100 mi.
warm milk. Mix in 1 Thsp.
flour — to make the “starter.”
Ferment for 15 minutes.
Combine the rest of the flour
with egg yolks, salt, lemon
rind, and the 400 mL warm
milk. Melt the burter, add to
the starter, and blend into the
flour mixture. Whip up the
whites to a stiff stage. Mix
into the batter. The consisren-
cv should be the thickness of
pancake barter. Cover and let
rise 40 minutes. Select a farg-
er frypan and heat the canola
oil toa hot temperature.
Once again beat the batzer,

drop in one farge Thsp. of

batter, fry until golden brown
on both sides. Remove ro
paper towels. Place two
doughnuts on top of cach
other and stick together with
your favorite jam.

Makes about 14 double
doughnuts. h double
doughnut has about 1,200
calories.

ke mound of

THESE calorie-filed comfort foods were, according to one story, popularizec bi
Marie Antoinette in the 18th century. But a variety of fried dough recipes are pop-

ular the world over.

UY 6 Get 6

B
FREE

i
I
{
a

Cheese Scones
Regular price 6 for $1.95

Westiynn Bakery

199 LYNN VALLEY RD., LYNN VALLEY CENTRE 985-1622

PossibiliTEAS

Help raise money for four community foundations by getting involved in the first ever CommuniTEA Party.
Holding a tea party can be lots of fun and doesn’t have to take a lot of time or effort. Here are some ideas.
® Chinese Tea ~ Have a Chinese meal and tea, of course. © Zea Vee ~ Watch your favourite TV program with friends.
° SporTEA ~ Go play your favourite sport, then have a cup of tea! © /re Tea ~ Go ice skating, then warm up with tea.
* CrafTEA ~ Be constructive. Build, sew, garden and then have tea.

A TEArrifte North Shore Fundraising Opportuni or:

Lions Gate Hospital Foundation
North Shore Charitable Foundation

Capilano College Foundation
Memorial Library Foundation of West Vancouver

To become a tea party guest or for more intormation call:

TEA PARTY HOTLINE 984~3800

north shore |