Blue Ribbon Doughnuts Recipes

BLUE-RIBBON DOUGHNUTS

Steps:

• In a large bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-3 hours. , On a floured surface, roll dough to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until browned, about 2 minutes on each side. Drain on paper towels.

BAKED BOURBON DOUGHNUTS

Steps:

• Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
• In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
• Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
• Meanwhile, in small bowl, stir frosting and bourbon with spoon until smooth. Dip one side of each doughnut into glaze; top with chopped pecans.

MOM'S RAISED DOUGHNUTS

Steps:

• SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
• SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
• POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
• ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
• KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
• ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
• LET RISE on the board until very light (40-60 minutes).
• DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
• DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar. NOTE: This recipe is not recommended for use with self-rising flour.

SUGAR DONUTS FROM CANNED BISCUITS

Steps:

• Heat cooking oil in a small skillet.
• In a shallow dish, mix sugar and cinnamon well.
• Separate biscuits and cut 1" hole in the center with a cookie cutter (we use a water bottle lid). Save cut out holes for cooking.
• Drop 3 or 4 biscuits into hot oil and cook until golden brown.
• Flip them over and cook opposite side. Do the same thing with the holes.
• Remove from oil and dredge in the sugar mixture and put on a seperate plate to cool.
• Note: You could also coat with powdered sugar.