Most “store brand” Stone Ground or Dijon brown mustard – offered 12 oz squeeze bottles are pretty much the same. Either makes a good base for different condiment needs. (sandwich spread, dipping, glazing, etc)
Wheat’s Hot-n-Spicy Mustard Dip 3 Tbl Stone Ground Mustard 1 tsp Horse Radish POWDER ….. or 1 TBL Prepared Horse Radish 3 Tbl Water or other liquid to thin to dipping consistency – Mix well and allow to sit at room temp for a few hours OR overnight in fridge – Store, covered in refrigerator up to 3 weeks.
Although I will use most of their recipe for the ingredients and the technique, as of those with chronic arthritis, the dough for this recipe could easily be prepared using the dough cycle of your Bread Machine – Just remember to follow your machine’s recommendations for the order in which to add ingredients. My suggestion/rule of thumb for things like sourdough and in this case, the tangzhong is after other liquid
So far the only sub I will make is using a comparable amount of previously prepared shredded pork that needs to leave the freezer and used. It only slightly differs from the recipe in that it was modified to avoid certain ingredients which do not sit well with us. Just the first of what I suspect will be many experiments.
This book is often my “starting point” for adapting recipes to the appliances #InMySmallKitchen – My copy is the 1968 edition. Treasured for its many notes written by me, those from aunts, cousins, and even Peggy Masterson one of the “Ladies in the office” If you are interested I did see some reasonably priced copies on line, possibly Alibris or you can use this affiliate link to see what Amazon has in new & Used versions.
i will work hard to share my versions of the recipes (almost all involve changes particularly to measurements and of course techniques. Ifyou want the original versions, you will need to get a copy of the actual hardcover book
People who cook from scratch, but do take advantage of a good “blend” Everything including the UPC Code seems to be the same.
Exactly one year ago, I ordered a “year supply” (2 bags) and the price was $10.10 each ($1.48 per ounce) Today that same product (everything including the UPC Code is the same) is “offered” at $16.98 ($2.50 per ounce)
On a more positive note (and one those who know me may find interesting) This blend is a favorite because (a) it does not contain salt and (b) this is sort of shocking – unlike most “Italian” seasoning mixes – does not contain garlic.
The ingredients: Organic Herbs (Marjoram, Rosemary, Basil, Thyme, Savory, Oregano, Sage) are an excellent base for more nuanced mixes like a Greek/Mediterranean, Italian and a long list of other with the addition of one or two more flavors. TIPLET: Based on average “useage” I only keep enough for two weeks “on the counter” and the remainder is “on the freezer door”
No matter what you call’em…Pampushky (Ukraine Christmas Eve) or Paczki (Polish – Fat Thursday – February 24 2022) Beignet (NOLA Fat Tuesday March 1 2022) they are all Jelly Donuts and best served when you can get them.
If you don’t use whole cow’s milk, butter and/or lard, do not make these you will be disappointed.
Equipment: You will need a Bread Maker/Machine with at least 1.5 lb loaf capacity. Better would be 2 lb, but we all work with what we have. Choose Dough/Raw Dough (KBS) cycle
Dough Ingredients Note: It is always best to load the ingredients in the order listed 2/3 cup whole milk (warm approx temp 90-110) 2 1/4 teaspoons Bread Machine/Instant Yeast 1/8 cup Sugar 3 eggs, beaten 3 tablespoons butter softened
Mix together BEFORE adding to liquid 2 teaspoon Vanilla Powder (or mix liquid with wet ingredients above) 1/8 cup sugar 2 1/2 cups flour 1 teaspoon salt 2 teaspoon Vanilla Powder (or mix liquid with wet ingredients above) 1 teaspoon pumpkin pie spice (or if you must apple pie spice)
Run Dough (KBA Raw Dough) Cycle on Bread Machine
When Dough/Raw Dough cycle is complete Turn out onto lightly flour board and knead a bit (adding flour if necessary) until you have a smooth, mostly non sticky dough
Roll out to about 1/2 inch thick cut into 3 inch circles for full size – Most will have this size already in your kitchen (and I do too) but I prefer the Hexagon.
A 3 – 3 1/2 inch round cutter is best so that it bakes/fries evenly but if you want to try some other shapes, these hexagon cutter work, (reminder, some but not all my links may be affiliate type which may pay me a small commission, but do not add to your cost.
Recombine dough to make more as needed – Place one parchment lined or lightly greased pan(s) about 1-1.5 inches apart Cover and allow to rise to about double in size Bake in preheated 400f degree oven (AF/Convection about 385F) until lightly browned Immediately brush with melted butter and roll in sugar
Filling Allow Donuts to cool about 10-15 minutes, Then using a pastry bag and longish tip, inject with the Jam/Jelly/Curd of your choice
Frugal Note: Got some Jelly or Jam that needs to be used up? Thin it a bit with water and use as filling in your donuts. DO NOT OVER FILL
Or Rinsing tip between, use sandwich size baggies with corner cut off and make a selection of flavors.
Alternate “Two Bite”:
Divide Dough, roll out TWO circle and use Hunky Bill’s Big Pierogi maker DO NOT OVER FILL I prefer parchment paper to greased sheet – but your choice notes scribbled in the Margin FREEZE before rise, allow to defrost & rise before baking. Most good quality prepared pie filling – mashed to paste – works If deep fry use LARD not Veg Oil. Aside, yes I have a recipe for doing it in a mixer and hand kneading, but why own a bread machine (mine has a different exterior design, otherwise same as shown) if you are not willing to let it save your arthritic wrists from pain.
