50 Minute Donuts Recipe By Tasty

50-MINUTE DONUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Arrange the bacon in a single layer on a baking sheet. Bake for 12-15 minutes, until crisp. Remove from the oven and let cool.
• Make the donuts: In a medium bowl, sift together cake flour, baking soda, baking powder, and salt.
• In a liquid measuring cup, whisk together the milk and vanilla.
• In a large bowl, cream together the granulated sugar, butter, and vegetable oil with an electric hand mixer until pale and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the eggs until well combined, then scrape down the sides of the bowl again.
• Add about ⅓ of the dry ingredients to the butter mixture and stir until just incorporated. Add ½ of the milk mixture and stir until combined. Continue alternating between the dry ingredients and milk mixture until the batter comes together. Do not overmix.
• Let the batter rest for 15 minutes.
• Once the bacon has cooled, chop into small pieces.
• Reduce the oven temperature to 325°F (160°C). Liberally spray 2 6-cavity donut pans with nonstick spray.
• Sprinkle ¾ of the chopped bacon into the donut molds.
• Pour the batter into the molds, filling each about ¾ of the way full to leave some room for them to rise.
• Bake the donutes for 15-20 minutes, until golden brown and cooked through. Immediately turn out of the molds onto a wire rack and let cool completely.
• While donuts are baking, make the glaze: In a small bowl, whisk together the powdered sugar, milk, maple syrup, and salt until smooth and creamy. Add more milk as needed.
• Once the donuts have cooled, dip the tops in the glaze, then return to the rack to let any excess glaze drip off. While the glaze is still wet, sprinkle the tops of the donuts with the turbinado sugar and reserved chopped bacon.
• Enjoy!

SOURDOUGH DOUGHNUTS RECIPE

Steps:

• Start by feeding the sourdough starter: Use active sourdough starter. Starter should be ripe. Use a rubber band to mark your starter after feeding, and observe when it reaches its peak. (Once it begins to decline, it starts getting sour, use it before that point)
• Preparing the dough: Into the bowl of a stand mixer, add room temperature whole milk. Now add the ripe sourdough starter and mix well in the milk to form a smooth paste. Add the sugar and mix well. Further add in the vanilla extract, salt, and melted butter. Mix everything well. If you are going to add some nutmeg, go ahead and add some. Now add the flour. Combine with the help of a ladle or a fork.
• Kneading the dough: Now place the bowl on the stand mixer, and start kneading at low speed for 6-7 minutes. It will look super sticky initially. Now, bump up the speed, and knead for additional 6-7 minutes or until the dough becomes smooth and supple. It should leave the sides of the bowl completely. If it does not comes together and you feel that the dough is still very sticky, add 1-2 tablespoons of flour and knead again.
• Bulk rise: Transfer the dough to a greased bowl with enough room for it to rise. Cover with a cling wrap or kitchen towel and let it bulk rise at 70-85 0 F for 2 hours. Now place the bowl in a refrigerator for cold retarding the dough. Cold proof it for 8- 12 hours. It makes the dough much easier to roll and shape.
• Rolling the dough and shaping the Doughnuts: Remove the dough onto a flour-dusted work surface. Gather the sides and make a roundish ball. Now use your hands to flatten it. Switch to a rolling pin and start rolling the dough into a 1/2 inch thick layer. Keep dusting some flour under it occasionally, so that it does not stick. Now cut the Doughnuts using a cookie cutter or a donut cutter. Use the smallest cookie cutter to make the central hole.Carefully lift the Doughnuts and transfer them to a baking sheet lined with parchment paper. Also transfer the sourdough donut holes, as we are going to fry them as well to make the hole donuts. A pro tip: dust a little flour on the parchment paper before placing the doughnuts, as it will prevent them from sticking to the parchment paper when proofing.Gather the leftover dough and repeat the process, cut more Doughnuts and keep repeating until the entire dough is depleted. This recipe will make about 24 medium sized donuts.
• Proofing the Doughnuts: Cover these sourdough doughnuts with a kitchen towel, and let them proof till they become puffier. It should take about 1 hour or longer if your kitchen is cooler. (Refer to the process image to see how much rise we need.)
• Frying: In a pan heat vegetable oil deep enough to fry the sourdough doughnuts. The oil temperature should be around 320-330 0F. Gently lift the doughnuts and drop them into the oil.Doughnuts should take about 2-3 minutes to cook from one side. Then, gently flip them and cook on the other side for the same time. Do not let them brown too much as the crust will become hard. Look for the golden brown color.If the oil is too hot, the donuts will brown from the outside much faster and reman raw from the center. So, do check your oil temperature.When done, gently remove from oil and transfer to a plate lined with tissue paper, and continue with the rest of the doughnuts.Donut holes will fry much faster than the bigger donuts.
• Topping or dressing: If you are planning to just coat them in cinnamon sugar like me, so drop them into the sugar-cinnamon when they are right out of the oil. Sugar sticks better that way. But if you are planning to glaze them, transfer to a plate lined with tissues and let them cool a bit before glazing them or coating with chocolate, etc. ( Refer to the notes for my fav. glaze recipe)
• Eat, share, and store.

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!

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 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!