Doughnut Dough Recipes

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DOUGHNUTS



Doughnuts image

Homemade doughnuts are a bit of a project, but they're less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you've mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.

Provided by Mark Bittman

Categories     breakfast, snack, dessert

Time 3h

Yield About 1 dozen.

Number Of Ingredients 8

1 1/4 cups milk
2 1/4 teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
1/4 cup granulated sugar
1 teaspoon salt
4 1/4 cups all-purpose flour, plus more for rolling out the dough
2 quarts neutral oil, for frying, plus more for the bowl.

Steps:

  • Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
  • Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
  • Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
  • Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
  • About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
  • Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 6 grams, TransFat 0 grams

DOUGHNUT DOUGH



Doughnut dough image

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

500g strong white bread flour
60g golden caster sugar
15g fresh yeast, crumbled
4 eggs
zest 1/2 lemon
2 tsp fine sea salt
125g softened unsalted butter
about 2 litres sunflower oil, for deep-frying
caster sugar, for tossing

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

DOUGHNUT DOUGH RECIPE



Doughnut Dough Recipe image

Light and airy doughnuts. Fill them with whatever you'd like: cream, jam, Nutella. The possibilities are endless.

Provided by Whitney Wright

Categories     Dessert

Time 16h35m

Number Of Ingredients 9

150 grams water (warmed to 100°F)
2 1/2 teaspoons active dry yeast
570 grams all-purpose flour (about 4 cups)
60 grams granulated sugar (equals 1/3 cup MINUS 1 1/4 teaspoon)
4 eggs (at room temperature)
1 1/2 teaspoon salt
125 grams unsatled butter (softened to room temperature and cut into 1 tablespoon sized pieces (you need about 9 T of butter))
4-6 cups vegetable oil or canola oil for frying
granulated or powdered sugar for coating

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, add the water and yeast. Let the yeast sit for 10 minutes or until foamy. Add the flour, sugar, eggs, and salt. Mix on medium speed. Once the dough starts to come together and form a ball (takes about 3-4 minutes), switch to the dough hook and mix for 5-8 minutes. The dough should start to come away from the sides of the bowl. The dough will be very sticky! My dough didn't fully clean the sides of the bowl.
  • Turn off the mixer and let the dough rest for 5 minutes.
  • Start the mixer again on medium speed and slowly add the butter, 2 tablespoons at a time. Once the butter is incorporated mix on medium high speed for 5 minutes or until the dough is smooth, glossy, and elastic when pulled. Again, the dough will be very sticky. If it's excessively sticky you can add a few tablespoons of flour and mix for several more minutes. Do not add too much flour though. This dough is sticky, that's the nature of it.
  • Transfer the dough to a large bowl that has been lightly oiled. Cover the bowl with plastic wrap and let prove for 1-2 hours or until doubled in size.
  • Once doubled in size, remove the plastic wrap punch down the dough with your fist then re-cover and place the bowl in the fridge to chill overnight.
  • The following day remove the bowl from the fridge. Cut the dough into 50 gram sized pieces. Will make about 21 balls (maybe more, maybe less depending on how much flour you added).
  • Line 2 baking sheet with parchment paper. Generously flour the parchment paper.
  • Roll the dough pieces into smooth tight balls and place on the floured baking tray. Leave enough space between each bun so that they have room to prove and expand.
  • Cover the baking trays loosely with plastic wrap and let prove for 2-3 hours or until doubled in size.
  • Fill a large saucepan halfway with oil and heat the oil to 180°C or between 360°F - 375°F. Use an instant read thermometer to monitor the oils temperature. It's important that the oil stays at the proper temperature while cooking. Too hot and the doughnuts will burn and the insides will be raw. Too cool and the doughnuts will soak up too much of the oil and become greasy.
  • When the oil is heated, carefully slide (or transfer) the doughnuts from the tray to the hot oil. I like to use a floured bread scraper. Be careful not to deflate the doughnuts when doing so. Cook 2-4 per batch depending on the size of the pan or fryer you're using.
  • Fry for 1-2 mins per side or until golden brown. The doughnuts should float so you may need to gently press them down into the oil so that they color evenly.
  • Remove the doughnuts from the hot oil and place on a paper towel lined baking sheet.
  • Toss the warm doughnuts in a bowl of granulated sugar or powdered sugar.
  • To fill the doughnuts, fill a piping bag with the desired filling. Pipe the filling, inserting the piping tip into the side crease of each doughnut. Fill each doughnut with 20-50 grams of filling, or 1-2 tablespoons. The doughnuts will swell slightly.
  • Once filled, eat immediately. Doughnuts are best enjoyed the day they are made!
  • Can store them in an airtight container at room temperature.

Nutrition Facts : Calories 169 kcal, Carbohydrate 24 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 44 mg, Sodium 180 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

QUICK AND EASY DOUGHNUTS...



Quick and Easy Doughnuts... image

These are soooooo easy and takes a very little time to make.I made these doughnuts and my family enjoyed it a lot.I was not so sure that they will be tasty but when i had a bite i was amazed.HOW TASTY AND DELICIOUS THEY WERE!I still feel the great taste.

Provided by superstar_sn

Categories     Lunch/Snacks

Time 20m

Yield 4-6 Doughnuts, 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups flour (maida)
3/4 cup sugar
1/4 teaspoon salt
1 large egg
1 1/2 teaspoons baking powder
1 tablespoon ghee or 1 tablespoon oil
1/2 cup powdered milk
1/2 teaspoon vanilla
oil (for deep frying)
1 tablespoon icing sugar
warm water, as needed

Steps:

  • In a bowl beat egg,sugar,vanilla and shortening with the help of an electric beater.If u donot have an electric beater then u may use a whisk or spoon.
  • Now in another bowl take flour and add baking powder,salt,Powder milk.Mix well with the help of ur hands.
  • Add the egg mixture in flour.Knead with the help of ur hands.
  • U will not be able to make a dough, so for kneading dough add a bit of warm water.Keep on adding warm water until u get a dough.The dough should not be very soft or very hard.
  • Make 4-6 small balls out of this dough.
  • Take a ball on ur palm, flatten it a bit , insert ur fingure in the middle and rotate it.Mke a hole in the middle not so big , not so small.
  • Heat oil, and when oil is heated well then fry the Dough nuts (Not all at a time).Fry two or one dough nuts at one time.Be careful about the flame of ur stove it should not be so large.The flame should be medium while frying.
  • When the Dough nuts will become brown in colour, Take in a serving dish and sprinkle some icing sugar on it.Donot spread so much icing sugar that they become white.Just sprinkle a pinch of icing sugar on each doughnut.
  • ENJOY the quick and easy Doughnuts at evening or when u think of eating something really delicious.
  • u may cut with doughnut cutter also.
  • u may also add ur favourite toppings like chocolate.

Nutrition Facts : Calories 467.2, Fat 9.2, SaturatedFat 5.1, Cholesterol 76.6, Sodium 359.5, Carbohydrate 86, Fiber 1.3, Sugar 49.8, Protein 10.6

BASIC DOUGHNUTS



Basic Doughnuts image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Number Of Ingredients 11

8 cups vegetable oil
1 egg
1/2 cup sugar
1/2 cup milk
2 tablespoons melted shortening
2 cups sifted flour
2 teaspoons baking powder
Dash of cinnamon
Dash of nutmeg
Dash of salt
Coatings: Confectioners' sugar or granulated sugar mixed with cinnamon

Steps:

  • In a large, deep heavy pot or an electric fryer heat the oil to 375 degrees.
  • In a large bowl, beat together the egg and sugar. Stir in the milk and the shortening. Sift together all of the dry ingredients. Stir the dry ingredients into the egg mixture and stir to combine. Chill the dough for 30 minutes. On a lightly floured surface, flatten the dough to 1/2 inch thickness with your fingertips or a rolling pin. Cut out the doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to wax paper and allow to dry for 10 minutes. Using a spatula dipped in the hot oil, carefully transfer the doughnuts to the hot oil. Cook 2 - 3 doughnuts at a time, flipping them when they brown on a side. Remove to paper towels to drain. Dust with confectioners' sugar or cinnamon sugar mixture. Serve warm.
  • Doughnut holes: Add dough to hot oil by the spoonful and fry until golden.
  • Variations: Chocolate doughnuts: Combine the melted shortening with 1 ounce of melted chocolate before adding to batter.
  • Glazed doughnuts: Combine 1/2 cup confectioner's sugar with 2 teaspoons hot milk and 1/2 teaspoon vanilla. Drizzle over cooled doughnuts.
  • Jelly doughnuts: Stir 1/2 cup jelly of choice until smooth. Transfer jelly to a plastic baggie and snip off one corner to squeeze out jelly. Poke doughnut round with a chopstick And squirt in jelly.

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From ricardocuisine.com


SOURDOUGH DOUGHNUTS RECIPE - THE SPRUCE EATS
2021-12-21 Gather the ingredients. In a large bowl, mix 1 cup of water, 1 cup all-purpose flour, 1 cup bread flour, and the active starter until well incorporated. The mixture will be dry and you may need to remove it from the bowl and use your hands to mix. Scrape the sides of the bowl and form a …
From thespruceeats.com


DOUGHNUT DOUGH RECIPES - THERESCIPES.INFO
Simple Homemade Sugar Donuts - Let the Baking Begin! hot letthebakingbegin.com. Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. . Slightly …
From therecipes.info


OUR BEST DOUGHNUT RECIPES | BAKED, FILLED, OLD-FASHIONED
ALL DOUGHNUT RECIPES Crowd Favorites Classic Cake Doughnuts Old-Fashioned Sour Cream Doughnuts Cheesecake Stuffed Baked Doughnuts Homemade Chinese Doughnuts Baked Doughnuts Baked Strawberry Lemon Doughnuts Champagne Doughnuts Baked Apple Pie Doughnuts Peanut Butter Cup Baked Doughnuts Old-Fashioned Doughnuts Old-Fashioned …
From handletheheat.com


BAKED DOUGHNUTS THREE WAYS - KING ARTHUR BAKING
Preheat the oven to 425°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
From kingarthurbaking.com


THE GREATEST HOMEMADE DOUGHNUT RECIPES YOU'LL EVER FIND
2012-05-30 There are a lot of great breakfast pastries out there, guys. But none of them, not even the holy of holiest of French pastries -- the croissant -- can stand up next to a good doughnut. We know that the croissant is flaky, buttery and, well, French, but doughnuts are doughy, sugary and, sometimes, chocolate frosted.
From huffpost.com


9 EASY BAKED DOUGHNUT RECIPES FOR YOUR KIDS TO MAKE
2020-06-12 3. Vanilla Glazed Baked Donuts. This baked doughnut recipe is handy when you’re craving donuts but want them now. From prepping to cooking, you can have freshly baked donuts done in 20 minutes flat. These donuts are great for breakfast, brunch, or a great spirit-lifting treat to give to a neighbor during this time.
From homemaderecipes.com


DOUGHNUTS | KING ARTHUR BAKING
Collapse Bakery Flour Sales Bakery Flour Sales. Products; Distributors; Formulas; Reference Expand Reference. Collapse Reference Reference
From kingarthurbaking.com


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