MY MOM'S RAISED DOUGHNUTS
I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.
Provided by Peggianne
Categories Bread Yeast Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
- Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
- Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
- Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
- Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
- Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
- Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
- Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
- Drain the doughnuts on paper towels to absorb oil.
- In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 24 g, Cholesterol 16.1 mg, Fat 11 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 106.8 mg, Sugar 7.8 g
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
MAGIC MINI DONUTS
Another classic from 1933, wehen housewives' ingenuity made treats from everyday basics... with the help of Eagle brand!!
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 36 magic mini donuts, 36 serving(s)
Number Of Ingredients 7
Steps:
- Spoon Eagle Brand in small amounts onto a plate.
- Remove crusts from bread, if desired, and cut bread into 1 or 2 inch cubes. Roll in a ball and then roll in Eagle Brand quickly to coat.
- Fry in deep fryer set at 360-375F one minute or until golden brown. Remove and set on paper towel-lined baking sheets to cool.
- Sprinkle with confectioners sugar, cinnamon, or roll in coconut or candy sprinkles.
Nutrition Facts : Calories 62.3, Fat 1.2, SaturatedFat 0.6, Cholesterol 3.5, Sodium 88.6, Carbohydrate 11.2, Fiber 0.3, Sugar 6, Protein 1.7
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