BREAD MAKER DOUGHNUTS
Light and fluffy doughnuts, made with a yeast dough. I finally found a good doughnut recipe!
Provided by rachel :D
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 8
Steps:
- Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
- When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
- Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 15.5 g, Cholesterol 14 mg, Fat 14.3 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 3.5 g
DONUT BREAD
turn a slightly stale slice of bread into a jam donut. the taste is just like a donut. makes a great dessert. i saw nigella lawson do this on television
Provided by wannett
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- mix first 3 ingredients in a bowl, then soak slightly stale bread slice in egg mixture.
- heat oil and butter in frying bread about 2 minutes on each side until golden. remove to plate.
- sprinkle with sugar.
- spread with strawberry jam.
- sprinkle with icing sugar.
- can be eaten with a spoon.
- these are so rich, most will only eat one.
Nutrition Facts : Calories 500, Fat 45.4, SaturatedFat 13.4, Cholesterol 246.3, Sodium 337.5, Carbohydrate 14.5, Fiber 0.6, Sugar 1.5, Protein 9.3
CAKE DOUGHNUT BREAD PUDDING
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
- Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
- Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
- Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.
DOUGHNUT BREAD
Tastes just like the real thing in a fraction of the time!
Provided by sweetunique
Time 5m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Beat the eggs with the milk and vanilla in a wide shallow bowl.
- Soak the bread halves in the eggy mixture for 5 minutes a side.
- Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
- Put the sugar and cinnamon onto a plate and then dredge the cooked bread until coated like a sugared doughnut.
CAKE DOUGHNUT BREAD PUDDING
Okay, I know this never happens but, just for fun, let's say you have cake doughnuts sitting around that have gone stale. Impossible, I know, but let's just imagine it happened. You don't want to throw them away; that would be a waste. So, you really only have one option: Make bread pudding. It's really best when you serve it with cold ice cream on top. And caramel sauce. Oh, and chocolate chips. It's called "bread pudding" because originally it was made with stale bread, which might sound gross, but if you have old (but not too old!) bread sitting around, try this recipe with it. You'll freak out it's so good.
Provided by Duff Goldman
Categories dessert
Time 1h10m
Yield One 9-by-13-inch baking dish
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray, line with parchment and spray again. Place the doughnut pieces in an even layer in the prepared baking dish.
- Whisk together the milk, granulated sugar, vanilla and a pinch of salt in a large bowl until the sugar is mostly dissolved. Add the eggs and whisk to combine so that it's all the same light yellow color. Let sit for 3 minutes and whisk again.
- Pour the custard mixture over the doughnut pieces. Gently, press down a few times to make sure all the doughnut pieces are wet with custard. Cover with a kitchen towel and let sit for 10 minutes at room temperature.
- In another bowl using a wooden spoon, mix together the brown sugar, butter and a pinch of salt. If it's loose, add more brown sugar until it gets crumbly. Sprinkle the top of the bread pudding with chunks of the sugar mixture.
- Bake for 35 to 45 minutes or just until the bread pudding is only slightly jiggly in the center. To test, using an oven mitt, carefully grab the oven rack and give it a little shake. If the middle sloshes around, it's not done. If it gives a firm jiggle, it's done.
- Serve warm, cold or at room temperature, topped with ice cream.
DOUGHNUT DOUGH
Try our recipe for homemade doughnuts. Once you've tasted these irresistibly plump and sugary treats from doughnut master Justin Gellatly, there'll be no going back!
Provided by Justin Gellatly
Categories Dessert, Treat
Time 1h25m
Yield makes about 20 doughnuts (about 1kg dough)
Number Of Ingredients 9
Steps:
- Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
- Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it is all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
- Cover the bowl with cling film or a clean tea towel and leave to prove until it has doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
- The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
- Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
- Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C.
- When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
- Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
- Remove the doughnuts from the fryer and place them on kitchen paper.
- Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it is too high, they will burn and be raw in the middle; if it is too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
- To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
- Fill a piping bag with your filling and pipe into the doughnut until nicely swollen - 20-50g is the optimum quantity, depending on the filling; cream will be less, because it is more aerated. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.
- FillingsCustard filling: Try out Justin's custard filling and, if you like, add different flavours to the custard as follows...Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream.Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream.Coffee: Add 4 tbsp of freshly ground strong coffee to the milk.Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk.Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream.Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.
Nutrition Facts : Calories 225 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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MILK BREAD DOUGHNUTS | KING ARTHUR BAKING
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4.8/5 (4)Total Time 3 hrs 22 minsServings 10Calories 220 per serving
- To make the tangzhong: Combine all of the tangzhong ingredients in a small saucepan, and whisk until no lumps remain. , Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Transfer the tangzhong to a small bowl and let it cool to room temperature. , To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the tangzhong and the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
- Shape the dough into a ball, and let it rest in a lightly greased covered bowl until puffy but not necessarily doubled in bulk, about 60 to 90 minutes.
- To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. , Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled in size. , To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. , Remove the doughnuts from the oil with a slotted spoon and drain on absorbent paper. Repeat with the remaining dough. , Frost the doughnuts as desired, using your choice of sugar topping or glaze. , Storage information: Doughnuts are best eaten the day they're made, ideally served still warm. Store leftovers, unfrosted and unfilled, in an airtight container at room temperature for up to two days; freeze for longer storage.
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