Delicious Homemade Donuts Recipes

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SUPER EASY DOUGHNUTS



Super Easy Doughnuts image

Really quick and easy donuts made from ingredients you probably already have. My 3 year old loves these because he can have them whenever he wants. There's hardly any waiting time. Use any topping you want. Our favorite is powdered sugar!

Provided by STEPHY800

Categories     Bread     Quick Bread Recipes

Time 16m

Yield 18

Number Of Ingredients 11

2 tablespoons white vinegar
⅜ cup milk
2 tablespoons shortening
½ cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups sifted all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 quart oil for deep frying
½ cup confectioners' sugar for dusting

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.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 19.9 g, Cholesterol 10.7 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 73.6 mg, Sugar 9.3 g

DELICIOUS HOMEMADE DONUTS



Delicious Homemade Donuts image

Real homemade, no shortcuts here. I love bavarian cream (vanilla pudding) filled donuts dusted with powdered sugar or strawberry filled donuts dusted with granular sugar. Make the donuts and let your imagination get creative with fillings & toppings. These taste very close to Dunkin' Donuts.

Provided by 2Bleu

Categories     Breads

Time 2h35m

Yield 10 donuts

Number Of Ingredients 12

1 (1/4 ounce) package active dry yeast
1/2 cup lukewarm 2% low-fat milk
1 tablespoon sugar
2 cups flour
1/2 teaspoon salt
1 large egg, beaten
1 tablespoon butter, melted and cooled
vegetable oil, for frying
fruit preserves (or pudding, cream filling, etc)
cinnamon sugar
confectioners' sugar
chocolate icing

Steps:

  • In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl.
  • Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
  • Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
  • Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
  • Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
  • Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.

Nutrition Facts : Calories 121.6, Fat 2.2, SaturatedFat 1.1, Cholesterol 22.6, Sodium 140.1, Carbohydrate 21.2, Fiber 0.9, Sugar 2, Protein 3.9

THE BEST OLD-FASHIONED DOUGHNUTS



The Best Old-Fashioned Doughnuts image

We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy-and we achieved it! The classic craggy edges add a pleasant texture and hold onto the sweet glaze. A combination of buttermilk and sour cream provides tang and richness. But the secret ingredient to the batter is vegetable oil. Surprisingly, it doesn't weight the doughnuts down but makes them even more moist and tender.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 doughnuts and 8 holes

Number Of Ingredients 11

2 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoons plus 1/8 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
2/3 cup plus 6 tablespoons buttermilk
1/2 cup sour cream
1 large egg and 1 egg yolk, beaten to blend
1 tablespoon plus 1 teaspoon vanilla paste
3 tablespoons vegetable oil, plus more for frying
2 cups confectioners' sugar

Steps:

  • Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
  • Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
  • Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
  • Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
  • Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
  • Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
  • Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
  • Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

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