HOME & LIVING
B2 — THE OBSERVER & BAKER CITY HERALD
FLAVOR
Continued from Page B1
That was a deal, even
in those pre-infl ationary
times, because the dough-
nuts are amazing.
It’s not just that they
were doughnuts and are
therefore praiseworthy,
although that fact is indis-
putably true. These dough-
nuts are special because
they are lightly spiced with
ginger and nutmeg and then
rolled in cinnamon sugar.
And yes, they tasted as
good as that sounds.
Even so, they weren’t
my favorite of the old-fash-
ioned baked goods that I
made. That honor went to
the Swedish tea ring, which
enjoyed a few decades
of popularity around the
middle of the last century.
At its heart, it is a sweet
bread with cinnamon and
raisins in it. But it is so
much more than that.
For one, you roll the
dough out fl at and then
smear the top of it with
butter. It is almost as if you
are going to laminate it and
turn it into puff pastry, but
instead you roll it up like a
jelly roll. Before doing that,
though, you sprinkle it with
a generous mixture of rai-
sins and brown sugar.
The brown sugar is
unexpected but important,
because it brings an earthy
hint of molasses to the dish.
Once it is rolled up, you
join the ends together to
form a circle. And then, to
give it the distinctive look
of a Swedish tea ring, you
slice deeply into it every
inch or so and fan out the
pieces before it cooks. That
makes it a pull-apart treat
sort of like monkey bread,
if monkey bread were in the
shape of a ring.
I topped it with a simple
glaze made from powdered
sugar, milk and vanilla,
which added just the right
touch of sweetness.
But it did more than that,
too. I had leftover glaze,
so I dunked a couple of my
homemade doughnut holes
in it.
You can’t imagine how
good that was. Those
old-fashioned folks knew
what they were doing.
BUTTERHORN
ROLLS
Yield: 24 servings
4 ½ to 5 cups all-purpose fl our
2 ¼ teaspoons (1 package)
rapid-rise or instant yeast
1 ½ teaspoons salt
12 tablespoons (1 ½ sticks)
butter, divided
1 cup warm milk (110
degrees Fahrenheit)
½ cup granulated sugar
3 large eggs, beaten
1. Lightly grease a large bowl
with cooking spray and set aside.
In a diff erent large bowl, mix
together 4 ½ cups fl our, the yeast
and salt. Melt 8 tablespoons (1
stick) of the butter in a small
saucepan over medium heat; let
cool.
2. In a bowl, mix together
the melted butter, warm milk,
sugar and eggs. Make a well in the
middle of the fl our mixture, and
pour in the milk mixture. Stir until
the mixture is shaggy and diffi cult
to stir. Add more fl our if necessary.
Turn the dough out onto a lightly
fl oured work surface and knead
until the dough is smooth, about
5 to 10 minutes.
3. Shape dough into a ball and
place in the greased bowl. Cover
bowl with plastic wrap and let rest
in a warm place until doubled in
size, about 1 hour.
4. Line 2 baking sheets with
parchment paper or spray with
nonstick spray. Melt the remain-
ing 4 tablespoons butter over
medium heat; let cool. Divide the
dough into 3 equal pieces. Work-
ing on a lightly fl oured surface,
roll each piece of dough into a
10-inch circle. Brush each circle
with melted butter. Using a knife
or pizza cutter, cut each circle into
8 equal wedges.
5. Starting at the wide end of
each wedge, roll up the dough,
ending with the pointed tip on
the bottom. Place 2 inches apart
on the prepared baking sheets
and curl in the ends slightly to
make a crescent shape. Cover the
rolls with plastic wrap coated with
cooking spray and let rise until the
rolls are doubled in size, about 45
minutes.
6. Arrange 2 oven racks to the
upper-middle and lower-middle
positions in the oven, and preheat
to 325 degrees. Bake the rolls until
golden brown, 25 to 30 minutes,
switching and rotating the baking
sheets halfway through baking.
Serve hot or warm.
Per serving: 166 calories; 7 g fat;
4 g saturated fat; 39 mg cholester-
ol; 4 g protein; 23 g carbohydrate; 5
g sugar; 1 g fi ber; 160 mg sodium;
21 mg calcium
— Recipe from “America’s Best
Lost Recipes” by the editors of
Cook’s Country Magazine
Hillary Levin/St. Louis Post-Dispatch
Lemon chiff on pie.
beat to stiff peaks again. Fold egg
whites into lemon mixture until
thoroughly combined. Fill baked
pie crust with lemon chiff on mix-
ture, and chill until fi rm. Top with
whipped cream before serving.
Per serving: 283 calories; 11
g fat; 5 g saturated fat; 99 mg
cholesterol; 5 g protein; 40 g carbo-
hydrate; 26 g sugar; 1 g fi ber; 301
mg sodium; 27 mg calcium
— Recipe from “American
Woman Cook Book” edited by Ruth
Berolzheimer
GRAM’S
DOUGHNUTS
Yield: About 20 servings
LEMON
CHIFFON PIE
Yield: 8 servings
4 eggs, separated
1 cup granulated sugar, divided
½ cup lemon juice
½ teaspoon salt
1 tablespoon gelatin (more
than 1 packet)
¼ cup cold water
1 teaspoon lemon zest
(grated lemon rind)
1 baked pie crust
Whipped cream for garnish
1. Beat egg yolks until thick and
lemon colored; add ½ cup of the
sugar, lemon juice and salt. Cook,
stirring, in a double boiler (or in a
heat-proof dish over simmering
water), until it reaches the consis-
tency of a custard.
2. Meanwhile, soften the gelatin
in the water for 5 minutes (it will
turn rubbery). Dissolve gelatin in
the hot custard, then stir in lemon
zest. Cool until mixture begins to
thicken.
3. Beat egg whites to stiff peaks.
Add remaining ½ cup sugar and
2 cups granulated sugar, divided
2 teaspoons ground cinnamon
4 cups all-purpose fl our
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 large eggs
1 cup buttermilk
2 quarts (64 ounces)
vegetable oil, for frying
1. Mix 1 cup of the sugar and the
cinnamon in a medium bowl until
combined, and set aside. Whisk the
fl our, baking powder, baking soda,
salt, ginger and nutmeg in a large
bowl. Beat the eggs, buttermilk
and remaining 1 cup of sugar in a
medium bowl. Make a well in the
center of the fl our mixture and add
the egg mixture. Stir together to
form a moist and sticky dough. If
the dough is too soft to be rolled,
add more fl our, a little at a time.
2. On a heavily fl oured work
surface, roll out the dough into a
14-inch circle, about ½-inch thick.
Cut out dough rings with a fl oured
doughnut cutter, refl ouring
between cuts. If you do not have
SWEDISH TEA
RING
Yield: 8 servings
2 ¼ teaspoons (1 packet)
active dry yeast
¼ cup warm water, 105
degrees to 115 degrees
¼ cup lukewarm milk,
scalded then cooled
¼ cup granulated sugar
½ teaspoon salt
1 egg
¼ cup shortening
2 ¼ to 2½ cups all-purpose
fl our, divided
2 tablespoons butter,
room temperature
½ cup brown sugar, packed
2 teaspoons ground cinnamon
½ cup raisins
1 cup powdered sugar
1 ½ to 2 tablespoons milk or water
½ teaspoon vanilla extract
1. In mixing bowl, dissolve
yeast in warm water. Stir in
milk, sugar, salt, egg, shorten-
ing and half of the fl our. Mix
with a spoon until smooth.
Add enough remaining fl our to
handle easily; mix with hand or
spoon.
2. Turn onto lightly fl oured
board; knead until smooth and
elastic, about 5 minutes. Form
into a ball and place inside a
greased mixing bowl. Turn until
ball is lightly greased all over.
Cover and let rise in a warm
place until doubled in size,
about 1½ hours.
3. Roll dough on lightly
fl oured board into rectangle,
9-by-15 inches. Spread with
butter. Stir together brown
sugar, cinnamon and raisins, and
sprinkle evenly over the dough.
Beginning with the long side,
roll up tightly as for a jelly roll.
Seal well by pinching the edges
of the roll together.
4. Stretch roll slightly to make
even. Line a baking sheet with
parchment paper (or grease
lightly) and form the roll into a
ring on it, sealed edge down.
Pinch the ends together. Use
scissors to make cuts 2 / 3 of the
way through the ring at 1-inch
intervals, cutting from the out-
side of the ring toward the cen-
ter. Fan out the sections so each
one lies more or less on its side.
Cover, and let rise until double in
size, about 45 minutes.
5. Meanwhile, preheat oven
to 375 degrees. Bake ring until
golden brown, 25 to 30 minutes.
6. Mix together powdered
sugar, milk or water and vanilla
until mixture is of a spreadable
consistency. Use this glaze to
frost ring while it is still warm.
Per serving: 390 calories; 10
g fat; 4 g saturated fat; 31 mg
cholesterol; 6 g protein; 70 g car-
bohydrate; 40 g sugar; 2 g fi ber;
166 mg sodium; 46 mg calcium
— Recipe from “Betty Crock-
er’s Hostess Cookbook”
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a doughnut cutter, use a 2½-inch
cookie cutter to cut the dough
rounds and 1-inch cutter to make
the holes.
3. Transfer the doughnuts to
a fl oured baking sheet. Gather
the scraps and gently press into
a disk; repeat the rolling and
cutting process until all the dough
is used. (The cut doughnuts can
be covered with plastic wrap and
stored at room temperature for up
to 2 hours.)
4. Heat the oil in a large Dutch
oven over medium heat until the
temperature reaches 350 degrees.
Carefully lower 4 to 6 doughnuts
into the hot oil. Turn the dough-
nuts as they rise to the surface with
tongs or a slotted spoon and fry,
maintaining a temperature be-
tween 325 and 350 degrees, until
the doughnuts are golden brown
on both sides, about 4 minutes.
5. Using a slotted spoon, trans-
fer the doughnuts to a plate lined
with paper towels and drain for 3
minutes. Toss the doughnuts in the
cinnamon sugar and transfer to a
plate. Repeat with the remaining
doughnuts, regulating the oil
temperature as necessary.
Per serving: 305 calories; 15
g fat; 3 g saturated fat; 20 mg
cholesterol; 4 g protein; 40 g carbo-
hydrate; 21 g sugar; 1 g fi ber; 169
mg sodium; 54 mg calcium
— Recipe from “America’s Best
Lost Recipes” by the editors of
Cook’s Country magazine
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