EXETER QUICK 6 DONUT BAKER MANUAL AND RECIPE BOOKLET
HOW TO USE
Clean Before First Use:
- First clean the grills with a moist sponge or cloth and soapy water. NOTE: DO NOT IMMERSE IN WATER
- Condition your nonstick coated surfaces by wiping them with a thin coating of vegetable oil or melted shortening. (After every such cleaning repeat this conditioning process.)
Preheat:
- Plug the electrical cord into the donut baker and then into a 110-120 volt AC receptacle. Preheat for 5 minutes with the grills closed. Be careful not to touch the edge of the metal plates since they will be hot.
Prepare Batter:
Prepare batter as directed. (Conventional donut recipes will not give acceptable results on this donut baker.) The batter can be made in the short period while you are waiting for your donut baker to heat up. Be sure to mix the dry ingredients well before adding the liquid ingredients. ALWAYS USE A MIXER TO OBTAIN THE NECESSARY MIXING OF INGREDIENTS.
Add Oil (optional):
If you wish to add oil to the donuts, put 1/4 or 1/2 teaspoon of vegetable oil into each donut cavity and a drop or two into each donut hole.
TO COOK
Read these instructions carefully. It is very important that you fill the donut baker properly to obtain perfect donuts every time.
l. With a tablespoon fill each donut and donut hole cavity to 1/8-inch below the top level in the bottom plate. The baking powder in the batter will make the donuts rise into the top plate when the donut baker is securely closed. Fill the donuts and holes as rapidly as possible so as to prevent the batter from overflowing the donut cavities. You will find that a little practice is necessary to determine the exact amount of batter to place in each cavity. Level batter in cavities.
2. Close the top and be sure that the latch snaps back to secure the top handle to the bottom handle.
3, Wait three minutes. Do not overcook.
4. Press the upper and lower halves of the handle together with one hand and release the latch with the other hand. Gradually allow the handle halves to separate, thus enabling any pressure to escape. Remove the hot, fresh donuts and holes. Do not use metal forks or knives to remove the donuts since these will scratch the non-stick coating.
5. Place the hot donuts on a rack to cool. This helps prevent the donuts from becoming soggy.
6. Push or cut the donut holes away from the center of each donut.
7. Wipe the donut and donut hole cavities with oil to aid in the release of the next batch of donuts. You may start to cook the second batch of donuts immediately without waiting for additional heat.
- If you overfill - the spring latch will rise due to the pressure of the rising donuts. There is no harm caused by this except the donut will not be in the correct shape or the baking powder might cause the donut to burst open.
TO CLEAN
- When finished baking wipe the nonstick coating with a moist sponge or cloth and soapy water. Be sure to wipe off the baked on oil which is dark in color in order to retain the releasing ability of the nonstick coating. Recondition prior to the next use. NOTE: DO NOT IMMERSE DONUT BAKIER IN WATER. You will also want to wipe the outside of the donut baker behind the hinge area to remove any excess oil that has dripped through the drain holes.
RECIPES
BATTERS
BASIC DONUTS
Yields about 18 donuts
1/4 cup shortening or cooking oil
1 cup sugar, divided use
2 eggs
2 cups flour
1/2 tsp. ground nutmeg*
1/2 tsp. salt
2 1/2 tsp. baking powder
1 cup milk
Cream shortening and 1/2 cup sugar. Add eggs. BEAT WELL WITH MIXER.
Mix other dry ingredients (except last 1/2 cup sugar) in a separate bowl. Add liquid ingredients to dry ingredients. BEAT WELL WITH MIXER. Add last 1/2 cup sugar.
With a tablespoon fill donut forms to 1/8-inch below the top level in the bottom plate. Cook as directed above
*Can substitute equal amounts of ground cinnamon or vanilla.
VARIATIONS:
ORANGE DONUTS:
Omit nutmeg from Basis Donut recipe. Add 2 tablespoons grated orange peel. One cup orange juice may substituted for milk.
PUMPKIN DONUTS:
Decrease milk to 1/3 cup and add 2/3 cup canned pumpkin and 1/4 tsp. ground ginger to Basic Donut recipe.
BANANA DONUTS:
Decrease milk to 1/3 cup and add 1 medium banana to Basic Donut recipe.
CHOCOLATE DONUTS:
Increase sugar to 1 1/4 cups and add 1 (1 oz) square chocolate , melted, or 1 envelope pre-melted chocolate to Basic Donut recipe.
APPLESAUCE DONUTS:
Decrease milk to 1/2 cup and add 1/2 cup applesauce to Basic Donut recipe.
LIGHT DONUTS
Yields about 10 donuts
1/4 cup shortening or cooking oil
1/2 cup sugar
1 egg
1 cup flour
1/2 tsp ground nutmeg
1/2 tsp salt
1 tbsp. baking powder
1/2 cup milk
Follow directions for Basic Donuts.
BISQUICK DONUTS
3 1/2 cups Bisquick baking mix
1 tbsp. baking powder
1 tbsp. shortening or cooking oil
2 tsp. ground nutmeg
1 egg
1 1/2 cups milk
1 cup sugar
Follow directions for Basic Donuts.
BUTTERMILK DONUTS
2 tbsp shortening or cooking oil
1 cup sugar
2 eggs
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
3/4 cup buttermilk
Mix and bake as directed in Basic Donuts.
WHOLE WHEAT DONUTS
Yields 12-15 donuts
2 eggs, beaten
1 cup brown sugar, divided use
1/2 tsp. salt
2/3 cup sour cream
2 tsp. baking powder
3/4 cup buttermilk
2 cups whole wheat flour
powdered sugar (for topping baked donuts)
Add 1/2 cup brown sugar to beaten eggs. Add salt, sour cream, baking powder, and buttermilk. Add flour and mix lightly. Add last 1/2 cup sugar. Fill donut baker. When done, sprinkle heavily with powdered sugar. Store in covered container.
MUFFIN DONUTS
By using the donut baker to make muffins you will reduce the cooking time from 20-25 minutes to 3 minutes.
Use prepared muffin mixes (or muffin batter from your favorite recipe):
- Small packages (6 muffins) make 8 donuts and 8 holes
- Large packages (12 muffins) make 12 donuts and 16 holes
VARIATIONS:
- To cornmeal muffin mix add bacon bits, pimento, diced raw green peppers, or 1/4 cup grated cheese.
- Cut muffins in half and cover with chopped beef or creamed tuna.
- Add fruits to muffin mix (blueberries, etc.) and pour into extra well greased donut baker.
DO YOUR OWN THING
MUFFIN DONUTS FROM SCRATCH
Makes 12
The consistency is much like a muffin.
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 eggs
1 cup milk
1/4 cup melted butter
Mix dry ingredients in large mixing bowl. In another bowl, mix remining ingredients. Combine, stirring only enough to dampen the flour. Fill donut forms as directed. Bake 3 minutes.
VARIATIONS:
BACON MUFFINS:
Use bacon fat as the shortening to replace butter. Add three tablespoons cooked crumbled bacon. Bake as directed.
BERRY MUFFINS:
Reserve 1/4 cup of the flour. Sprinkle it over 1 cup berries (blue, huckle, rasspberries). Stir into the batter last with care not to break the berries. Increase sugar to 1/2 cup. Bake as directed.
WHOLE WHEAT MUFFINS:
Substitute 3/4 cup coarse whole wheat flour for 1 cup of the flour. Do not sift wheat flour. Bake as directed.
NUTTY MUFFINS:
Use 1/4 cup sugar. Add 1/2 cup chopped nuts (pecans, walnuts). Bake s directed. When baked, sprinkle with sugar, ground cinnamon, and nuts.
PEACH MUFFINS:
Add to the milk, 3/4 cup fresh or canned peaches peeled and cut small. Bake as directed.
DATE OR RAISIN MUFFINS:
Add 1/2 cup sliced pitted dates or 1/4 cup raisins.
MOST FRUITS:
Treat as for Berry Muffins. Use apple, orange, cherries.
CAKE MIX DONUTS
Small cake mixes (1-layer size) will make 8-10 cake-like donuts. The consistency is perfect for many dessert ideas. (Larger packages (2-layer size) will make 16-20 donuts)
JELLY DONUTS
Add slightly less batter into donut baker forms. Fill a pastry tube with jelly and squeeze jelly around the center of the donut. ( Avoid putting jelly near the form edges.) The batter will rise around the jelly while cooking and form a jelly donut.
EGG BAGELS
3 cups flour
2 tbsp. baking powder
1 1/2 tsp. salt
3 eggs
1 1/2 cups water
2 tbsp. sugar
poppy or sesame seeds (optional)
Mix dry ingredient well with mixer. Beat eggs. Add liquid ingredients to dry ingredients. Add poppy or sesame seeds if desired. Fill donut baker forms to 1/8-inch from top. Cook for 6 minutes.
COATINGS
SUGAR DONUTS:
Fill plastic bag with /2 cup confectioners sugar. Shake warm donuts lightly for 5-10 seconds.
CINNAMON DONUTS:
Fill brown paper bag with 1/2 cup of either confectioners or granulated sugar and 2 tsp. of cinnamon. Shake warm donuts lightly for 5-10 seconds. Cold donuts may be coated with melted butter and then coated by sprinkling with the cinnamon mixture.
GLAZES:
Below are different glazes you can make. A short cut is to use canned cake frostings available in the cake mix section of your grocery store. Frost each donut as you would a cake. Available frostings are chocolate, Dutch chocolate, vanilla, lemon and strawberry.
BASIC GLAZE
Add 1/3 cup boiling wafer to 1 cup confectioners' sugar. Dip warm donuts into warm glaze or drizzle over the top of each donut. Then roll in chopped nuts, colored sugar, flavored sprinkles, confetti candies, granola, coconut or a crushed candy bar.
VARIATIONS:
LEMON GLAZE:
Add 1 to 2 tsp. grated lemon rind and 3 drops yellow food coloring to Basic Glaze recipe.
ORANGE GLAZE:
Substitute 1 tsp, grated orange rind and 2 to 3 tbsp. orange juice for wafer in Basic Glaze recipe.
SPICE GLAZE:
Combine 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg with confectioners sugar and salt and add to Basic Glaze recipe.
MAPLE GLAZE:
Add 1/2 tsp. maple flavoring or 2 tbsp. maple syrup to Basic Glaze recipe.
VANILLA GLAZE
2 cups confectioners sugar
3 to 4 tsp. hot cream*
1/8 tsp. salt
Combine confectioners sugar and salt in bowl, Blend in cream until mixture is thin.
*2 tbsp. butter and 2 tbsp. milk may be substituted for cream.
VARIATION:
COFFEE GLAZE:
Dissolve 1 tsp, instant coffee in 3-4 tbsp. hot water. Substitute for milk in Vanilla Glaze recipe.
HONEY DIP GLAZE:
Combine 1/2 cup honey and /4 cup confectioners sugar. Dip warm donuts into mixture.
CHOCOLATE GLAZE
1 square (1 ounce) semi sweet chocolate
2 tbsp. butter
1 1/2 tbsp. milk
1 cup confectioners sugar
dash salt
1/2 tsp. vanilla extract
Melt chocolate over low heat, Blend in butter and milk. Add sugar, salt and vanilla, blending until smooth. If necessary, thin with a few drops of milk.
EASY CHOCOLATE GLAZE
Melt one 6 ounce package chocolate morsels over low heat. Drizzle over donuts.
ORANGE COCONUT GLAZE
1/2 cup butter
1/2 cup brown sugar
3/4 cup shredded coconut
3 tbsp. orange juice
Cream butter. Gradually add brown sugar. Stir in remaining ingredients. Spread on warm donuts. Broil for a few seconds if desired.
COCONUT DREAM GLAZE
1/2 cup butter
1 cup shredded coconut
1/2 cup chopped nuts
2/3 cup brown sugar
3 tbsp. cream or milk
Melt butter. Stir in coconut, nuts, sugar and cream. Spread on warm donuts. Broil if desired.
HONEY WALNUT GLAZE
1/2 cup finely chopped walnuts*
1/2 cup butter
1/3 cup honey
1/4 cup brown sugar
1/2 tsp. ground cinnamon
Combine all ingredients. Spread on warm donuts.
*1/2 cup granola may be substituted for nuts.
PEANUT BUTTER GLAZE
1/2 cup brown sugar
1/2 cup chopped peanuts or nuts
1/4 cup peanut butter
2 tbsp. soft butter
2 tbsp. milk
Combine ingredients. Spread on warm donuts. Broil 1-2 minutes it desired.
FILLINGS
CREAM CHEESE FILLING
2 packages (3 ounces each) cream cheese
3 tbsp. light cream
1 tbsp. orange rind
1/4 cup sugar
After your donuts are cooked, slice them in half and fill with this filling and glaze with Orange Glaze.
PIE FILLING
Fruit pie fillings are an easy glaze or filling for donuts. Use with ice cream over donuts for a quick dessert idea.
PUDDING
Instant puddings may be used as fillings. Add your favorite fruits, nuts or candies to a tilling and layer it between donut halves.
Examples include:
Pistachio nuts
Crushed pineapple
Red hot candies
Crushed pecans
APPLICATIONS:
ALA MODE
Slice donuts in half and fill with your favorite flavor ice cream. Drizzle glazes or a liqueur over the top or add treat or add fresh or frozen fruits.
PEACH MELBA DONUT
Place 1/2 plain donut on a plate. Layer a half canned or frozen peach, vanilla ice cream and top with raspberry sauce.
DONUT TRIFLE
Place donut halves in the bottom of a glass bowl. Drizzle with fresh banana, strawberries or peaches. Spoon over this 2 cups prepared (one box) instant pudding. Garnish with fruit and whipped cream. Let set in refrigerator 2 or more hours. (Pudding may be any flavor. If vanilla is used. 2 tbsp sherry may be added.)
A Note from Betsy at Recipelink:
If you don't have an electric donut baker, these recipes will also work using a donut baking pan:
Donut/Doughnut Pans (click here)
