Creative Baking with Frozen Bread Dough



Family Favorite Doughnuts

1 loaf Rhodes frozen white bread dough
Oil for frying
Granulated sugar, extra fine

Thaw and soften dough. Roll out dough until 1/4-inch thick. Cut doughnuts with a doughnut cutter. Remove centers. Place doughnuts and centers on baking sheet. Cover;let rise until nearly doubled in size. Place oil into a large skillet, electric fry pan, or deep-fryer. Oil should be at least 1 1/2-inches deep so doughnuts will not touch bottom of pan while frying. Heat oil to 380 degrees F. (test with a candy thermometer). Fry doughnuts and centers approximately 1 minute on each side or until golden brown. Remove and drain on paper towels. Roll doughnuts in extra fine granulated sugar or use your own topping (powdered sugar, shredded coconut, chocolate frosting, etc.). Serve warm. Makes 16-20 doughnuts.


Jelly Delight Doughnuts

Follow above recipe, but do not remove the top half of the center. Fill with your favorite jelly, preserves or fruit filling. Sugar or frost the top area around the filling. Sugar or frost the top area around the filling.


Roll out dough to thickness of 1/2-inch and perforate the entire surface with a fork. Cut circles using a round cookie cutter. Cover;let rise. Fry according to above directions. After cooking, slit one side of the Bismarck and fill with a teaspoon of your favorite jelly or preserve. Roll in extra fine granulated sugar.

Date Bread Coffeecake

1 loaf Rhodes frozen white bread dough
1 cup chopped dates
1/4 cup brown sugar
3/4 cup water
1/2 cup chopped walnuts
1 tablespoon lemon juice


1/3 cup flour
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons butter or margarine

Thaw and soften dough. Prepare Date Filling: In medium saucepan, combine dates, sugar, water, walnuts and lemon juice. Bring to a boil over medium heat, stirring constantly. Continue cooking until mixture is thick enough to spread, about 8-10 minutes. Cool.

Prepare Topping:

Combine flour, sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside. Roll dough into a 14×9-inch rectangle. Spread Date Filling along the center third of the dough.
Cut from the edge of the filling to the edge of the dough at 1-inch intervals along each side of the filling. Fold strips at an angle across filling, alternating from side to side. With spatulas, carefully transfer the braid to a greased baking sheet. Cover;let rise until doubled in size. Brush with a mixture of 1 egg yolk and 2 tablespoons of milk. Sprinkle with Topping. Bake at 375 degrees F. for 25-35 minutes. Makes 12 servings (1-1/2-inch slice per serving).

Sunny Day Coffeecake

1 loaf Rhodes frozen white bread dough
1 can (18 ounces) peaches or pears, drained and diced (reserve juice)
1/2 cup powdered sugar
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1/4 cup reserved fruit juice
1 tablespoon lemon juice
1 egg, slightly beaten
Powdered sugar frosting

Thaw and soften dough. Roll out to a 14-inch circle. Place a glass in the center and cut dough into quarters up to the glass. Cut each quarter into 5 strips. Twist 2 side-by-side strips together, pinch to seal ends. After all strips are twisted, remove glass, coil one twist and lay it in the center where the glass had been. Coil remaining twists into circles;place around the center coil. Cover;let rise until doubled in size. Meanwhile, in small saucepan, combine powdered sugar, cornstarch, and lemon juice, and egg. Gradually add fruit juice mixture to dry ingredients. Over low heat, cook until thickened and add diced fruit. Cool. When dough has doubled, spoon fruit mixture into center of each coil. Brush dough with egg wash. Bake at 350 degrees F. for 30 minutes or until lightly browned. Glaze with powdered sugar frosting. Makes 10 servings.