Doughnut Grills Recipes

CLASSIC GLAZED DONUTS RECIPE BY TASTY

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!

DOUGHNUT GRILLED CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• Place the bacon on a wire rack fitted over a baking sheet and sprinkle with the brown sugar. Bake until dark brown and crispy, about 15 minutes. Break each slice in half and reserve.
• Cut the tomatoes into 4 to 5 slices each. Place a large saute pan or grill/griddle pan over medium heat and add a pat of butter. Sprinkle the tomatoes with salt and pepper, add to the pan and cook until warmed through but still solid.
• Cut the doughnuts in half and butter the outside of each half. Place 4 doughnut halves buttered-side down in the same pan. Layer on a slice of cheese, a few slices of grilled tomato, a dash of hot sauce, 1 to 2 bacon pieces and another slice of cheese. Place the 4 remaining doughnut halves on top to make sandwiches and cook until golden brown, 2 to 3 minutes. Flip and cook on the other side until the cheese is melted, the sandwiches are heated through and there is a nice crust on the bottom, another 2 to 3 minutes. Serve immediately.
• Heat the oil to 365 to 375 degrees F in a cast-iron Dutch oven over medium heat.
• In a large bowl, mix together the flour, cheese, scallions, sugar, baking powder, salt and baking soda. In a smaller bowl, whisk together the buttermilk, sour cream and egg. Pour the wet ingredients into the dry and mix to combine, making sure there are no dry bits left.
• Turn the dough out onto a floured surface and lightly coat with flour. Pat the dough into a 1-inch disc. Then, using a large glass dipped into flour, cut out rounds for the doughnuts. Press the dough back together to cut out another doughnut or 2. Dip your finger into the flour, then press it into the center of each doughnut while it is on the floured surface to create a hole. Move your finger around in the hole to make it larger. Turn the doughnut over and repeat on the other side to make sure the hole is clear and large.
• When the oil is ready, place the doughnuts into the oil carefully and fry for 3 to 4 minutes per side. The doughnuts are thick and take time to cook all the way through. You can flip them every minute to keep them from browning too much on each side. Transfer the doughnuts to a paper towel-lined baking sheet and sprinkle with a little salt. Serve immediately.

DOUGHNUT GRILLS

Steps:

• Draw twelve 2 1/2-inch circles on a piece of parchment with a black permanent marker on a baking sheet. Put a silicone baking mat over the top so you can still see the circles (alternatively, use a second piece of parchment).
• To make the grill tops: Put the chocolate chips in a small microwave-safe bowl. Microwave on 50 percent power in 30-second intervals, stirring in between each, until just melted. Let cool a few minutes then transfer to a pastry bag fitted with a small round tip. Pipe outlines of the circles, then pipe 5 parallel lines through each so they look like the grates of a grill. Chill in the refrigerator until hardened, about 15 minutes.
• To make the fire: Meanwhile, combine the orange, red and yellow hard candies in a small resealable plastic bag and coarsely crush with a mallet. Stuff the marshmallows into the cavities of each donut. One at a time, toast the marshmallows with a stick lighter until the marshmallows catch on fire and are nicely burnt. Sprinkle each with the crushed candies to resemble coals/embers.
• To make the burgers: Cut the chocolate chews into thirds crosswise (12 pieces total). Place cut-side up on a microwave-safe plate and microwave until just pliable, about 15 seconds. Stick a square yellow candy on top of each for cheese and press down and mold into place. Set aside.
• To make the hot dogs: Draw crosswise lines on the cylindrical red fruit candies with the edible marker to make grill marks, if desired.
• To make the veggie kebobs: Thread the cut pieces of gummy candy onto toothpicks.
• When ready to serve, removed the grill grates from the refrigerator and carefully peel from the baking mat. Place the grills on top of the coals and top half of the grills with burgers and hot dogs and the other half with veggie kebobs and a gummy fish.