15 Minute Donuts Recipe By Tasty

QUICK AND EASY 5-MINUTE DONUTS

Steps:

• Add Vegetable Oil (as needed) to coat a heavy bottom pan. Heat to medium-high heat or 350 degrees F (180 degrees C).
• Open up the Pillsbury® Biscuits (1 can) and lay each one on a cutting board. Using a small cookie cutter, or anything you can find, cut out small holes in the center of each.
• To check if the oil is hot, plop in one of the cut-out holes. If it sizzles, it's ready! Add the biscuit donuts to the pot and fry on one side for 2 minutes.
• Flip and fry for another 2 minutes, or until golden brown.
• Combine the Whole Milk (3 tablespoon), Vanilla Extract (1/2 teaspoon), and Powdered Confectioners Sugar (1 1/2 cup), and mix until glaze forms. Add more sugar or milk to adjust consistency. The milk will make it thinner, the sugar will make it thicker!
• Top with glaze, chocolate, cinnamon and sugar, or any fun toppings you can think of. Serve and enjoy!

CHOCOLATE GLAZED DONUT RECIPE

Steps:

• Pour vegetable oil into a large deep skillet and heat on a large burner. You want the oil to get to 375 degrees.
• While the oil is heating up, use a bottle cap or small round cookie cutter to cut a whole in the middle of the dough. Repeat this process until all the dough is cut.
• Once the oil is heated add donuts 2-3 at a time to the pan. Fry for 30 seconds then flip and fry on the other side for 20-30 seconds. Carefully remove from oil using a slotted spoon and place on paper towels. Repeat until all donuts are fried.
• Heat dark chocolate in the microwave in 20 second increments until melted. When donuts are cooled dip the donut top down into the bowl (a shallow one works best) of chocolate and remove and set aside. Repeat until all donuts are coated with chocolate. Add sprinkles if desired and enjoy!

15 MINUTE DONUTS FROM SCRATCH

Steps:

• In a medium bowl add the flour, baking powder, and salt. Whisk to combine.
• In a separate bowl add the sugar, eggs, and nutmeg together and whisk to combine. Add the milk, butter, and vanilla extract and whisk to combine.
• Slowly add the egg mixture to the flour mixture and stir with a wooden spoon until well combined, but don't over mix.
• Heat 3 inches of oil in a dutch oven over medium-high heat until the oil reaches 350 degrees. Using two spoons, make a ball of batter about the size of a ping pong ball. Use one spoon to carefully scrape the dough ball from the other spoon into the hot oil. Repeat this 5 or 6 times and then fry the donuts until they are crispy and very brown on all sides, 3-6 minutes total. Be sure to adjust the temperature as needed to keep the oil temperature at 350 degrees.
• Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet. Let the donuts drain while you repeat the process with the rest of the batter. Dust the donuts with powdered sugar and serve warm.
• These are best eaten right after making.

15 MINUTE CAKE DONUTS

Steps:

• Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several paper towels.
• While the oil is heating, in a small bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and allspice; set aside.
• In a medium bowl, whisk together milk, buttermilk, sugar and melted butter. Using a fork stir in dry ingredients and mix just until combined.
• In a small bowl, combine the sugar and cinnamon for the doughnut coating; set aside.
• Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball. Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown. Carefully remove with a slotted spoon and drain onto a paper towel lined plate. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.

15-MINUTE HOMEMADE DONUTS

Steps:

• Pour about 1/2-inch oil into a large saute pan or pot and heat over medium heat to 355 degrees F. (keeping an eye on it as it is heating). Meanwhile prepare donut dough.
• In a medium mixing bowl, whisk together flour, 1/4 cup sugar, baking powder and salt.
• Separately whisk together buttermilk and melted butter. Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combine (be careful no to over-work dough).
• Roll dough into 1/2 Tbsp balls. Once the oil has reached 355 degrees F, fry about 1/2 the dough balls at a time.
• Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.
• Carefully remove with a spider strainer or metal tongs drain onto a paper towel lined baking sheet.
• Pour 1/3 cup sugar into a dish, roll donuts in sugar. Repeat this process with remaining dough.

15-MINUTE HOMEMADE DONUTS RECIPE

Steps:

• Pour about ½-inch of oil into a large sauté pan or pot and heat over medium heat to 355 degrees F.
• In a medium mixing bowl, whisk together the flour, ¼ cup of sugar, baking powder, and salt.
• Separately whisk together the buttermilk and melted butter. Pour the buttermilk mixture into the flour mixture and using a fork, stir in the dry ingredients, and mix just until combined.
• Roll the dough into ½ tablespoon of balls.
• Once the oil has reached 355 degrees F, fry about ½ of the dough balls at a time. Fry until just golden brown on the bottom, then flip and cook reverse side until golden brown.
• Carefully remove with a spider strainer or metal tongs drain onto a paper towel-lined baking sheet.
• Pour ⅓ cup of sugar into a dish, then roll the donuts in the sugar. Repeat this process with the remaining dough.
• Serve and enjoy!

15-MINUTE PUMPKIN SPICE DONUTS

Steps:

• Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat (I set mine at 4.)
• Open the biscuit dough and separate. To make bars, gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in. To make regular circle donuts, separate each biscuit and cut out a small circle in the center of each biscuit using a biscuit cutter, or a soda bottle cap.
• Combine butter, milk and corn syrup in a small bowl. Whisk in pumpkin spice pudding mix and powdered sugar until smooth. Glaze will set up, so return it to the microwave if needed to soften and whisk smooth again.
• Check the temperature of the oil using a meat thermometer- it needs to read 350 degrees F. Increase heat gradually if necessary.
• Once oil is ready, drop donuts in and let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown.
• Let donuts cool for a few minutes, then whisk the glaze to make sure it's smooth enough to dip each bar. Dip the bar, then immediately turn glaze side up on a cooling rack.
• Repeat this process until all bars are fried and glazed. They're best eaten within an hour, but even the next morning they're amazing!

15-MINUTE DONUTS RECIPE BY TASTY

Steps:

• Fill a large pot with 2 inches (5 cm) of canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
• In a medium bowl, mix together the sugar, cinnamon, salt, and ground Szechuan peppercorns. Set aside.
• On a lightly floured surface, use a rolling pin to roll out the biscuits to ¼-inch (6 mm) thick. Using a 2-inch (5 cm) round cutter, punch a mini donut hole out of each biscuit. Discard the remaining dough or save for another use.
• Working in batches, add the donut holes to the hot oil and fry for 3 minutes on one side, until golden brown. Flip and cook on the other side for 1-2 minutes more, until cooked through and golden brown all over. Use a wire skimmer to transfer the donut holes to a wire rack set over a baking sheet. Let drain for a minute, then transfer the warm donuts to the sugar mixture and toss well to coat.
• Enjoy!

RED VELVET DONUTS

Steps:

• Preheat your oven to 375 degrees Fahrenheit. Grease a medium 12-donut donut pan (or two if you have) with vegetable oil cooking spray or butter and set aside.
• In a large bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.
• In a large glass measuring cup, measure the buttermilk.
• Add the eggs and vegetable oil to the buttermilk and whisk with a fork to combine and break up the eggs.
• Add the red food colouring paste and mix well with the wet ingredients until completely blended.
• Add the wet ingredients to the dry ingredients and mix together gently with a rubber spatula just until any streaks of flour disappear. Over-mixing can make the donuts tough and rubbery, so mix gently and only as much as you need to.
• Add the batter to a large piping bag and pipe the donuts into the donut pan cavities only about 1/2 full.
• Bake at 375 degrees Fahrenheit for about 8-11 minutes, or until the donuts are no longer shiny on top and a toothpick inserted into one of the donuts comes out clean.
• Cool in the donut pan for about 5 minutes before removing to a wire rack to cool. Repeat the steps for the next 12 donuts (this recipe makes 24 mini donuts).
• Once cooled slightly, dip the donuts in powdered sugar (use a light spritz of vegetable oil spray on the donuts if the powdered sugar needs help sticking!) and enjoy!