Classic Snacks Made from Scratch Read Online Free PDF Page A

like candy: some people, like Super Bowl–winning New York Giant Victor Cruz, call them “glazed,” while Entenmann’s itself refers to them as “rich chocolate frosted.” Me, I like to think of them as dipped donuts, since that’s how we make ’em at home. Fire up the deep fryer and make yourself a mixed dozen!
    YIELD: 12 to 16 donuts
    TOTAL TIME: 1 hour 45 minutes
    DIFFICULTY: 3
    SPECIAL EQUIPMENT: standard donut cutter (or 1 and 2-1/2-inch round cookie cutters), electric deep fryer (or a large pot and a candy/oil thermometer)
    DONUTS
    2 large eggs
    1 cup (7 ounces) granulated sugar
    2 tablespoons (1 ounce) unsalted butter, melted and cooled
    1/4 to 1/3 cup whole or reduced-fat milk
    1 teaspoon vanilla extract
    2 cups (8-1/2 ounces) cake flour
    1 cup (4-1/4 ounces) unbleached all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon kosher salt
    vegetable or canola oil for frying
    CHOCOLATE DIPPING GLAZE
    4 cups (1 pound) powdered sugar
    1 tablespoon light corn syrup
    1 teaspoon vanilla extract
    1/2 cup whole or reduced-fat milk
    6 ounces semisweet chocolate, coarsely chopped (a scant cup)
    MAKE THE DONUTS:
    In a large bowl, vigorously whisk the eggs and sugar together by hand for about 30 seconds, until the eggs are thickened and pale. Add the butter, 1/4 cup milk, and vanilla; whisk until combined.
    Whisk the flours, baking powder, and salt together in a separate bowl. Gently stir the dry ingredients into the wet ingredients, using a wooden spoon or silicone spatula. The batter will be thick and sticky—you’ll wonder how this will ever be dry enough to roll out, but don’t worry about that. If it’s too thickto stir, add the remaining milk to loosen it a bit. Cover the batter-filled bowl and refrigerate for 1 hour.
    Heat at least 2 inches of vegetable or canola oil to 375°F in an electric deep fryer or a large, high-sided pot. Line a baking sheet with paper towels and an upside-down wire cooling rack (see Deep Frying 101, page 188 ).
    On a liberally floured surface, pat the chilled dough into a square. Dust the top of the dough and your rolling pin with flour. Roll the dough to form a rough 10-inch square about 1/2 inch thick. Flour the donut cutter (or cookie cutters) and stamp out donut shapes, re-flouring the cutter each time.
    Carefully lower the donuts into the oil (and the donut holes, why not cook those, too?) a few at a time. Frying time will vary based on your equipment, but it should take no more than 3 to 4 minutes per donut. The donuts need to be flipped for even browning after 1 to 2 minutes; use chopsticks or heatproof tongs to carefully turn them in the hot oil.
    Transfer the donuts to the prepared baking sheet to cool completely before serving.
    ADD THE CHOCOLATE GLAZE:
    Fill a small, straight-sided saucepan halfway with water and bring to a simmer over medium-low heat.
    Stir the powdered sugar, corn syrup, vanilla, and milk together in a heatproof metal or glass bowl. Place over the simmering water and cook, stirring, until the liquid is warm to the touch. Add the chopped chocolate and cook, stirring constantly, until the chocolate is melted.
    Dip the cooled donuts completely in the chocolate glaze, letting the excess glaze drip back into the bowl. Lift out of the glaze and place on a wire cooling rack for at least 30 minutes, until the glaze is set.
    Store the donuts at room temperature in an airtight container for up to 3 days.
    FOR THE SUGAR FANS
    For a powdered-sugar donut, place the cooled donuts in a gallon-size zip-top bag (in batches, if necessary) and add 1/4 cup powdered sugar. Seal the bag and shake vigorously to coat. Serve immediately.



Tastykake® Butterscotch Krimpets
    For those of us raised in Pennsylvania, the word “Tastykake” was synonymous with the sweetest cakes a kid could ever sink her teeth into—none sweeter than Butterscotch Krimpets, the spongy little snacklets with golden caramel frosting.
    Now I’m bringing these regional specialties to the world at large