Grophens are an old German “donut.” This recipe has been handed down to me from my mom which was handed down to her from her mom. Grophens taste the best when eaten hot right out of the fryer sprinkled with sugar! Grophens can be sugared while hot.
Dissolve yeast in lukewarm water.
Mix scalded milk with mashed potatoes, shortening, sugar, and salt.
Add eggs and yeast mixture to milk mixture. Gradually add flour, beating with a large fork to form a soft dough. Stir in raisins.
Turn out onto a floured board. Knead lightly. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter (without center hole). Be sure the whole cutter is filled with dough.
Place grophens on parchment paper-lined pans and let rise 1 hour. Stretch the sides with your fingers to form a slight hollow in the center.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry grophens in the hot oil, working in batches, until golden, about 5 minutes. Drain on paper towels.
Per Serving: 101 calories; protein 2.6g; carbohydrates 15g; fat 3.4g; cholesterol 9.9mg; sodium 81.2mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.