Doughnut Mice Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Doughnut Mice. It is an effortless Dessert. Do let me know how you've liked my Doughnut Mice. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
Yeast Dough:
2 tablespoons (25 g) sugar
1-1/4 cups (300 ml) warm milk (110°F, 43°C)
2 pkgs. active dry yeast
1/3 cup (50 g) raisins
3-1/3 cups (500 g) all-purpose flour
1/2 teaspoon salt
2/3 cup (100 g) finely chopped candied peel
2 egg yolks
Decoration:
32 blanched halved almonds
64 raisins
Oil to deep-fry
Powdered sugar
Directions
To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Wash and dry raisins; chop finely.
Sift flour and salt into a large bowl; mix in raisins and candied peel.
Beat egg yolks and remaining sugar in a medium bowl.
Stir in yeast liquid.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes.
Place dough in a large oiled bowl.
Cover and let rise in a warm place 20 minutes.
Sprinkle a baking sheet with flour; set aside.
Knead risen dough lightly.
Shape into a long roll; cut into 32 equal pieces.
With floured hands, make a small mouse shape from each piece as illustrated.
To decorate, stick 2 almond halves in the heads for ears and 2 raisins for eyes.
Place mice on prepared baking sheet; let stand 15 minutes.
Heat oil in a deep-frying pan to 350°F (175°C).
Cook mice a few at a time.
After 2 minutes turn them with a slotted spoon and cook 2 minutes more or until golden brown all over.
Lift out with slotted spoon; drain on paper towels.
Make a small tail for each mouse from string.
Knot string, stick a wooden pick through the knot and use this to secure tail to mouse.
Sprinkle mice with powdered sugar; serve warm.
Be careful to remove tails and wooden picks before eating mice.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Wash and dry raisins; chop finely.
Sift flour and salt into a large bowl; mix in raisins and candied peel.
Beat egg yolks and remaining sugar in a medium bowl.
Stir in yeast liquid.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes.
Place dough in a large oiled bowl.
Cover and let rise in a warm place 20 minutes.
Sprinkle a baking sheet with flour; set aside.
Knead risen dough lightly.
Shape into a long roll; cut into 32 equal pieces.
With floured hands, make a small mouse shape from each piece as illustrated.
To decorate, stick 2 almond halves in the heads for ears and 2 raisins for eyes.
Place mice on prepared baking sheet; let stand 15 minutes.
Heat oil in a deep-frying pan to 350°F (175°C).
Cook mice a few at a time.
After 2 minutes turn them with a slotted spoon and cook 2 minutes more or until golden brown all over.
Lift out with slotted spoon; drain on paper towels.
Make a small tail for each mouse from string.
Knot string, stick a wooden pick through the knot and use this to secure tail to mouse.
Sprinkle mice with powdered sugar; serve warm.
Be careful to remove tails and wooden picks before eating mice.
