Almost Instant Doughnuts Recipes

5-HOUR DONUTS RECIPE BY TASTY

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
• In a liquid measuring cup, combine the egg, egg yolk, buttermilk, milk, vanilla, and melted butter.
• Turn the mixer to medium-low speed. Slowly pour in the wet ingredients, then mix for 4-6 minutes, until the dough is smooth and supple.
• Grease a large bowl and a spatula with nonstick spray. Use the spatula to scrape the dough into the greased bowl. Cover with plastic wrap and set somewhere warm to rise until doubled in size, about 2 hours.
• While the dough is rising, make the pastry cream: Add the milk to a medium saucepan and bring to a simmer over medium heat.
• Add the egg and egg yolks, sugar, cornstarch, and salt to a medium bowl. Whisk until smooth.
• Slowly add about ½ cup (120 ml) of the warm milk to the egg mixture, whisking constantly to increase the temperature gradually without cooking the eggs.
• Pour the egg mixture into the pot of milk and cook over medium heat, whisking constantly, until thickened, 2-3 minutes.
• Remove the pot from the heat and whisk in the butter, vanilla, and lemon juice.
• Strain the custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Let cool to room temperature for 30 minutes, then chill in the refrigerator until ready to use.
• Once the pastry cream has cooled, stir in the rainbow sprinkles. Transfer to a piping bag fitted with a small round metal tip.
• Line a baking sheet with parchment paper and grease with nonstick spray.
• Punch the dough down and turn out onto a lightly floured surface. Roll the dough out to ½-inch ( ¼ cm) thick. Using a 3-inch round cutter, punch out donuts without holes. Reroll the excess dough once to cut out more donuts. You should have 6-8 total.
• Transfer the donuts to the prepared baking sheet and cover with a kitchen towel. Set aside for 1-2 hours, until doubled in size.
• While donuts are rising, make the frosting: In a stand mixer fitted with the whisk attachment, combine the mascarpone, heavy cream, granulated sugar, vanilla, salt, and pitaya powder. Whip on medium speed until soft peaks form, 5 minutes.
• Heat the oil in a large pot over medium-high heat until it reaches 350°F (180°C).
• Working in batches, fry the donuts in the hot oil until golden brown, 2-3 minutes per side. Transfer to a wire rack to cool.
• Pipe the pastry cream into the center of each donut.
• Dip each donut in the frosting, then cover liberally with rainbow sprinkles.
• Enjoy!

ALMOST-INSTANT BROWNS

Steps:

• Cook potatoes in microwave oven about 8 minutes on high. Let stand to handle, 5 minutes. Coarsely chop the potatoes.
• Heat the extra-virgin olive oil and butter in a nonstick skillet over medium-high heat. When hot, add potatoes to the skillet. Grate the onions over the skillet with a hand held grater on the large side. Toss the potatoes and onions to coat evenly in hot fat and season with grill seasoning. Brown and crisp the potatoes and onions 6 to 7 minutes. Serve hot alongside chicken and egg sammies.

ALMOST INSTANT DINNER RECIPE - (4.9/5)

Steps:

• Heat Dutch oven (pot that can be used on stovetop and in oven) to high stovetop to get hot, then down to med. Sauteed olive oil, garlic and mushrooms till tender. Add Alfredo sauce, cream of mushroom soup, egg noodles, a bit of water to distribute it all and rinsed the jar of the goodness, and frozen meatballs. Place in oven at 350 degrees for 20 minutes. Stir it and serv. Toss in some frozen veggies in the last few minutes, like broccoli, and let steam up. Serve with garlic bread!

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

ALMOST INSTANT DOUGHNUTS

Steps:

• In a large bowl combine cake mix, flour, water (or milk) and eggs.
• Beat on low for 5 minutes until batter is free of lumps.
• In a large deep skillet heat oil to 375 degrees.
• Using a small scoop about 2 tablespoons, carefully drop batter into hot oil.
• Cook in small batches for 5 minutes or until golden brown, turn over in 2 1/2 minutes.
• Carefully remove doughnuts from oil with a slotted spoon and drain on paper towels.
• Dust with confectioners sugar before serving, I use a paper bag.