DOUGHNUTS
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
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 SEEDS
Kids are already huge Cheerios fans but we've taken them to a new snacking level by turning them into "doughnut seeds"! Additional materials needed: 6 sandwich baggies and donut seed labels which can be printed from this site. https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwsIJiJPw4W-NzI2NWMxMTEtNzhiMS00MGY4LWJmMTMtOThlYzhlYmZmYzZk&hl=en&authkey=CMLbpu4L.
Provided by dojemi
Categories < 15 Mins
Time 5m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Place 1/3 cup original brand Cheerios into each sandwich baggie.
- Place 1/3 cup Fruity Cheerios into each sandwich baggie.
- Attach doughnut seed labels (see link for printing labels in directions).
Nutrition Facts : Calories 34.2, Fat 0.6, SaturatedFat 0.1, Sodium 53.3, Carbohydrate 7, Fiber 0.9, Sugar 0.4, Protein 1.1
EVERYTHING DOUGHNUTS
What if an everything bagel crossed the savory-sweet line? Well, we're here to tell you that garlic, onions and seeds totally work in a doughnut. Make the dough the night before, then quickly fry the doughnuts off for a special breakfast or brunch.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 doughnuts and about 6 holes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spread the poppy seeds, sesame seeds, onion flakes and garlic flakes on a pie plate, and toast in the oven until fragrant and lightly browned, about 3 minutes. Set aside to cool, about 5 minutes.
- Whisk together the flour, baking powder and salt in a medium bowl. Reserving 2 tablespoons of the cooled "everything" mixture, whisk the rest in with the flour mixture, and set aside.
- Blend the sugar and butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment until smooth, about 30 seconds. Add the egg yolks and sour cream, and continue blending, stopping to scrape down the bowl if necessary, until smooth and combined, 30 seconds more. Reduce the speed to low, and add the flour mixture by generous 1/4 cups, combining each addition before adding the next. Continue on low after the last addition until the dough forms a shaggy ball, about 30 seconds. Lay a piece of plastic wrap on a work surface, and lightly coat with cooking spray. Transfer the dough to the plastic wrap, and flatten it a bit into a narrow rectangle. Cover completely with the plastic wrap, and refrigerate for at least 1 hour or overnight.
- Line a baking sheet with parchment, lightly coat with cooking spray. Unwrap the dough, and place it lengthwise on a lightly floured work surface. Dust a rolling pin and the top of the dough with flour. Roll the dough into a rectangle that is 1/2 inch thick and about 6 1/2 by 9 1/2 inches. Cut out 6 rounds with a 3 1/2-inch round cookie cutter (since the dough doesn't reroll well, cut the doughnuts as closely as possible). Cut out a hole in the center of each with a 1 1/2-inch round cookie cutter. Carefully transfer the doughnuts and holes to the prepared baking sheet. Without rerolling the remaining dough, cut a few more rounds with the 1 1/2-inch cutter, and transfer them to the baking sheet. Refrigerate the cut dough for 30 minutes.
- Heat the oven to 275 degrees F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil (about 8 cups) to 375 degrees F in a heavy-bottomed pot or a Dutch oven. Carefully fry 2 doughnuts and about 4 holes at a time. They will sink, then slowly rise to the top. Once they float to the top, cook them until nicely browned, about 30 seconds, then flip and cook 30 seconds more. Remove them from the oil, let drain on the prepared baking sheet and sprinkle with some salt. Repeat with the remaining doughnuts and holes, keeping them warm in the oven until ready to serve.
- Transfer the doughnuts to a serving plate, drizzle with the honey and sprinkle with the reserved everything mixture.
HOMEMADE FLAXSEED DONUTS
Great homemade donut taste with a twist that the kids will never notice!
Provided by MAGGIELB
Categories Bread Quick Bread Recipes
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Whisk the flour, flaxseed, baking powder, nutmeg, and cinnamon together in a bowl until evenly blended; set aside. Beat the eggs and sugar together in a separate bowl; whisk the buttermilk and 2 tablespoons of vegetable oil into the egg mixture. Stir the flour mixture into the egg mixture until no lumps of flour remain and the dough is firm enough to handle. Cover the bowl and refrigerate at least 10 minutes.
- Roll the dough to 1/2-inch thickness on a generously-floured surface. Use a floured donut cutter to cut donut shapes out of the dough. Let the donuts stand for 5 to 10 minutes as the oil heats.
- Heat the frying oil in a deep-fryer or large saucepan to 360 degrees F (180 degrees C).
- Fry the donuts in the hot oil in batches until golden brown on both sides, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 28.9 g, Cholesterol 21.2 mg, Fat 8.6 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 104.7 mg, Sugar 11.9 g
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
POPPY SEED DOUGHNUTS
This scrumptious doughnut recipe from our Test Kitchen provides a few extra servings but freezes well. Though you may find it difficult not to eat them all at once!
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients. Combine the egg, buttermilk, yogurt, oil, lemon juice, zest and vanilla; stir into dry ingredients just until moistened. , Coat six 4-in. tube pans with cooking spray and dust with 1 teaspoon confectioners' sugar. Divide batter among pans., Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dust with remaining confectioners' sugar.
Nutrition Facts : Calories 199 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 341mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
GROW YOUR OWN MAGIC DOUGHNUTS - DONUTS
Really! You CAN grow donuts!! This recipe was sent home by my son's K teacher. All my kids loved it! *The Kindy kids colored a picture of doughnuts growing on a tree - the teacher then made a little seed package by stapling the coloring to another paper; she then put some cereal inside (aka Doughnut Seeds) - so cute!
Provided by GeeWhiz
Categories Breads
Time 5m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 4
Steps:
- Before bed, have the kids place the cereal on a cookie sheet or tray; then sprinkle with milk or water.
- Place the tray in a cold oven overnight; tell the kids that if they stay in bed and sleep well then the cereal will magically grow into donuts by morning ;) .
- Very early the next morning drive to the bakery and buy a dozen freshly baked donuts; this is the price you pay for having kids that stayed in bed all night.
- Replace the cold cereal with the donuts and carefully destroy and hide the box or bag!
- Wait for your little darlings to wake up and discover the magic donuts in the oven.
- By the way, chocolate milk or sprinkles makes chocolate iced donuts; water makes glazed; regular milk makes cream filled; and colored sprinkles makes - colored sprinkle covered donuts!
Nutrition Facts : Calories 483.6, Fat 27.4, SaturatedFat 7, Cholesterol 7.2, Sodium 410.4, Carbohydrate 53.2, Fiber 1.4, Sugar 28.4, Protein 7.7
HEALTHIER LEMON POPPY SEED DONUTS
These donuts are made with Swerve® and almond milk. They are baked, rather than fried, which makes them healthier than a regular donut. They are delicious, quick, and very easy to make.
Provided by Yoly
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
- Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated.
- Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely.
- While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 39.5 g, Cholesterol 21.9 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 137.8 mg, Sugar 0.7 g
CHINESE SESAME DOUGHNUTS
These crunchy, deep-fried sesame balls are one of my favorite treats during the Chinese New Year. In Cantonese, it means 'laughing dates' because these sesame balls crack open like a laughing mouth. They carry the meaning of bringing lots of laughter and happiness to your family. They are very easy to make, crunchy, and aromatic. Cool before storing them in dry, air-tight containers.
Provided by siulinskitchen
Categories World Cuisine Recipes Asian Chinese
Time 1h29m
Yield 12
Number Of Ingredients 10
Steps:
- Mix sugar and water together in a small bowl until melted. Let cool, at least 15 minutes. Add egg; mix until combined.
- Combine 2 cups plus 2 tablespoons flour, baking powder, and baking soda in a large bowl. Mix in sugar-egg mixture and 2 tablespoons oil with a wooden spoon. Knead by hand until dough sticks together, adding 1 teaspoon water at a time if too dry. Wrap dough in plastic wrap; let rest for 30 minutes.
- Unwrap dough and place on a lightly floured work surface. Roll out into long tubes. Cut tubes into small pieces and roll pieces into balls about 1/2-inch wide.
- Spray balls lightly with water. Place sesame seeds in a shallow dish. Dip dough balls into the sesame seeds and roll to press in the seeds.
- Heat deep-frying oil in a large saucepan over high heat. Add dough balls; reduce heat to low. Cook, turning occasionally, until lightly golden brown, 4 to 6 minutes. Drain on paper towels.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 29.6 g, Cholesterol 15.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 100.3 mg, Sugar 8.5 g
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