8 : lb RADISH RED FRESH
1 : sm Red Onion
2 : bn Radish
15 : oz Mandarin Oranges; Drain And
-Reserve : -Reserve
2 : tb Extra Virgin Olive Oil
1 : tb Red Wine Vinegar
1 : bn Radishes; thinly sliced
Lettuce : Lettuce leaves
0: Place all the ingredients in the machine, program for knead and first rise and press start
1: At the end of the final cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap and place in a warm, draft-free place, and allow to rise for an additional 30 minutes
2: You can also do this step in the machine by punching the dough down, closing the machine, and letting the dough rise for 30 minutes
3: Place the dough on a lightly floured surface and cut it in half to make it more manageable
4: Let the dough rest for 10 minutes
5: Roll it out to 1/3" thick
6: Flour a doughnut cutter and cut out doughnuts
7: Lift each doughnut, pat it to remove excess flour, and place it on a lightly oiled or sprayed baking sheet
8: Cover the doughnuts with a clean towel and let rise until doubled in bulk, about 1 hour
9: Put 1/2 cup powdered sugar in sturdy paper bag and spread out paper towels near frying pan
10: Heat 2" oil in a medium saucepan or deep fryer to 375øF
11: Slide 2 or 3 doughnuts at a time into the hot oil
12: Turn them frequently and spoon the hot oil over them until they are well puffed
13: Drain the doughnuts on paper towels and shake them with the sugar in the bag while they are still warm
14: Source: Desserts From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith From Gemini's MASSIVE MealMaster collection at www
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