CLASSIC GLAZED DONUTS RECIPE BY TASTY
Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it's really hard to go back to store-bought. After you make the dough and let it rise overnight, you'll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats - this recipe makes a lot of them!
Provided by Frank Tiu
Categories Desserts
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
- In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
- Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
- Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
- Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour, or until doubled in size.
- Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
- Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
- In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
- Strain the glaze through a fine-mesh sieve to remove any lumps.
- Dunk the donuts in the glaze or drizzle the glaze on top.
- Enjoy!
Nutrition Facts : Calories 518 calories, Carbohydrate 99 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, Sugar 53 grams
DONUT CHIPS RECIPE BY TASTY
Here's what you need: glazed doughnuts, chocolate chips, sprinkles
Provided by Tasty
Categories Desserts
Yield 24 servings
Number Of Ingredients 3
Steps:
- Slice doughnut in half.
- Heat pan at medium high and place doughnut glaze side down. Place a weighted pot on top of the donut to press it down. Let it sit for one minute.
- Take off the weighted pot and flip the doughnut. Place weighted pot back on the doughnut for 30 seconds. Turn off heat and remove doughnut onto a cooling rack.
- Microwave one cup of chocolate chips. Stir every 30 seconds until chocolate is smooth. Drizzle on the doughnut chip and add sprinkles or any other toppings.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 39 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 23 grams
BAKED CHOCOLATE DONUTS
Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.
Provided by Darkzule
Categories Bread Quick Bread Recipes
Time 40m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
- Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
- Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
- Spoon batter into the prepared donut pans, filling each well 3/4 full.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
- Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
- Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 42.4 g, Cholesterol 9 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 122.7 mg, Sugar 35.2 g
5-HOUR DONUTS RECIPE BY TASTY
Here's what you need: all purpose flour, granulated sugar, kosher salt, instant yeast, large egg, large egg yolk, buttermilk, milk, vanilla extract, unsalted butter, nonstick cooking spray, oil, whole milk, large egg, large egg yolks, sugar, corn starch, kosher salt, unsalted butter, vanilla extract, lemon juice, rainbow sprinkles, mascarpone cheese, heavy cream, granulated sugar, vanilla extract, kosher salt, pitaya powder, rainbow sprinkles
Provided by Matt Ciampa
Categories Desserts
Yield 6 donuts
Number Of Ingredients 29
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!
50-MINUTE DONUTS RECIPE BY TASTY
Here's what you need: bacon, cake flour, baking soda, baking powder, kosher salt, whole milk, vanilla extract, granulated sugar, unsalted butter, vegetable oil, large egg, nonstick cooking spray, turbinado sugar, powdered sugar, whole milk, maple syrup, kosher salt
Provided by Matt Ciampa
Categories Bakery Goods
Yield 12 donuts
Number Of Ingredients 17
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!
Nutrition Facts : Calories 242 calories, Carbohydrate 47 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 37 grams
SUPER EASY DOUGHNUTS
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
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
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