Fried Doughnuts Recipe Recipe For Salisbury Recipe Cards

PILLSBURY BISCUIT DOUGH FRIED DOUGHNUTS

Steps:

• Mix the sugar, cinnamon, and sesame seeds in a medium-size bowl.
• Pop open the tube of dough and pull apart the biscuits-they come preportioned, so this will be easy. In a big, heavy pot, heat the shortening over high heat; you'll know it's ready when a tiny piece of biscuit dough sizzles when added to the oil. Fry the biscuit dough until each piece becomes puffy and brown on all sides, about 2 minutes. Flip the pieces over and fry them for 2 minutes more.
• Pull out the doughnuts and rest them on paper towels for a minute or two, then toss them immediately in the sugar mixture.
• Repeat. Eat. Get bloated.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

RUSSIAN DOUGHNUTS

Steps:

• Mix farmer's cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
• Roll dough into 1-inch balls with wet hands to prevent sticking.
• Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
• Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.

BEST HOMEMADE FRIED DONUTS: THE EASY AND DELICIOUS HOMEMADE DONUT RECIPE

Steps:

• In a large bowl, add the milk, 2 tablespoons sugar, yeast, salt, egg, flour, and butter.
• Use your hands to mix all ingredients and knead the dough.
• Cover and allow to rise in a warm place for about 45 minutes.
• Remove the dough from the ball, flatten slightly, and divide into 12 equal parts.
• Use your hands to create round balls of dough.
• Roll out the ball into a long, thin sausage shape. Fold the ends over each other.
• Continue to fold to form a plaited donut.
• Cover and allow to rest for about 30 minutes.
• Heat enough oil for shallow frying in a cast-iron pan over medium heat. Add the donuts and fry until golden.
• Flip the donuts and fry the other side until golden and cooked through.
• Sprinkle with sugar.