Molasses All Bran Doughnuts Recipes

Steps:

• In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
• Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
• Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

Steps:

• Sift dry ingredients together very well.
• Beat egg; add molasses, sour milk and melted butter and mix well.
• Add dry ingredients and blend thoroughly.
• Preheat oil to 370F in a large saucepan or stockpot.
• Roll dough out on a floured board to 1/4" thickness.
• Cut with a floured doughnut cutter.
• Fry until brown, turn and brown on other side.
• Drain on paper towels and dust with sugar or confectioners' sugar, if desired.

Steps:

• Cream sugar and butter together. Add milk, eggs and molasses. Mix well. Mix ands sift remaining ingredients. Add to liquid mixture and mix thoroughly. Refrigerate for 1 1/2 hours.
• Turn out on a lightly floured board and roll to 1/2 inch thickness - cut with doughnut cutter.
• Fry in deep hot fat, 375F, until golden brown. Sprinkle with sugar.

Steps:

• 1. Stir together flour, baking powder, soda, salt and nutmeg. Set aside.2. Combine KELLOGG'S ALL-BRAN cereal, milk and molasses. Let stand about 2 minutes or until cereal softens.3. In large mixing bowl, beat eggs well, Add sugar gradually, beating until thick. Stir in cereal mixture and cooled shortening. Add flour mixture, stirring only until combined. Turn dough out on lightly floured board. Roll or pat to 1/2-inch thickness. Cut with floured 3-inch doughnut cutter. Place on baking sheet and let stand about 15 minutes.4. Fry in 370°F oil until brown, turning only once. Drain on paper towels. Roll in powdered sugar or granulated sugar, if desired.

Steps:

• Prepare muffin tin by coating with with non-stick cooking spray.
• In a mixing bowl, add the bran cereal and milk; let stand for 5 minutes.
• Add in the molasses, oil, and egg; stir to blend.
• In another mixing bowl, mix together the flour, baking powder, baking soda, and salt.
• Add the liquid ingredients and raisins to the flour mixture; fold just until blended (do not overmix).
• Spoon batter into muffin tin (12).
• Bake in a 400° oven for 20-22 minutes or until edges begin to pull away from the sides and pick comes out clean.
• Cool on a wire rack before removing from the pan.

Steps:

• 1. Stir together flour, soda, salt and cinnamon. Set aside.2. In large mixing bowl, beat egg slightly. Mix in KELLOGG'S ALL-BRAN cereal, raisins, shortening and molasses. Add water, stirring until shortening is melted. Add flour mixture, stirring only until combined. Fill 2 greased metal cans, 4 1/4 inches deep and 3 inches across, about two-thirds full.3. Bake at 350°F about 45 minutes or until wooden pick inserted near center comes out clean. Remove from cans. Let cool slightly. Slice and serve warm. Or cool completely on wire rack, wrap tightly and store overnight. MICROWAVE DIRECTIONS:Prepare as above only portion batter evenly into six 6-ounce styrofoam cups. Place in circle in microwave oven. Microwave at HIGH 4 minutes, rotating every minute. Remove each loaf when wooden pick inserted near center comes out clean. Let stand 5 minutes. Remove from cups. Slice and serve warm or cool completely on wire rack. Wrap tightly and store overnight.

Steps:

• Oil needs to be approximately 4 inches deep.
• Use fryer or cast iron Dutch oven.
• Mix egg, sugar and butter.
• Add molasses and stir.
• Add flour and spices.
• Stir baking soda into sour milk and add to dough.
• Mix in gently and refrigerate for at least two hours.
• Turn chilled dough out on floured surface and roll out to ½ inch thickness.
• Cut out with doughnut cutter and fry, turning once (Do about 4 at a time).
• Drain on paper toweling.
• Makes 12 doughnuts and 12 doughnut holes.
• Roll in cinnamon sugar if you like.