I Dont Care Today Donuts Recipes

NO YEAST HOMEMADE DONUTS

Steps:

• Fill a pan with about 1 inch of vegetable oil then line a baking tray with a wire rack and paper towel for the donuts to cool and drain, set aside while making the dough.
• In a medium bowl combine the flour, sugar, baking powder, baking soda, salt and spices, set aside.
• In another large bowl combine the buttermilk, melted butter, vanilla extract and eggs. (Check notes for egg substitute)
• Using a whisk, gradually whisk the dry ingredients into the wet until a sticky dough is formed.
• Transfer the dough to a lightly floured work surface and bring the dough together. Then use your palms to press the dough into roughly a 12-inch rectangle about 1/2 inch thick.
• Before cutting out your dough, heat the oil over medium-low heat (this should take 5-7 minutes).
• While the oil is heating, cut out your donuts: Using a 3 inch round cookie cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes. You should be able to cut out about 12 donuts. If you have any extra dough left after cutting out, stick it all together, press it out and repeat the process until you have used up all of the dough.
• Transfer your cut out donuts and donut holes to a baking tray and place the tray near your stove so you can easily place the donuts into the oil.
• To make sure your oil is the right temperature test it with a donut hole. If it's hot enough this should puff up and be golden brown after cooking for roughly 2 minutes per side.
• When ready to fry carefully drop the donuts into the oil. Allow the donuts to fry for about 3 minutes per side (donut holes for 2), or until golden brown.
• Once puffed up and golden brown on both sides carefully remove from the oil using a fish turner, tongs or spider. Be careful as the oil will be very hot. DO NOT walk away from the pan at any stage of frying. If you need assistance with this step ask for help.
• After transferring the cooked donuts to your wire rack, repeat the process with the remaining donuts and donut holes until they are all fried off.
• If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.
• If glazing the donuts do this while still warm so the glaze soaks in. Follow my directions for 5 donut glazes. Allow to cool for about 5-7 minutes then dunk both sides in the glaze. Return to wire rack to set (you may want to do this 2 times for an extra thick layer of glaze).
• Enjoy immediately. These donuts are best eaten within 24 hours of cooking. Enjoy!

EASY BAKED DONUT RECIPE

Steps:

• If Using A Bread MakerPlace all the ingredients for the donut dough to the basket of the bread mixer, holding back some of the milk. Set the bread machine to the dough cycle. After a minute or two check the dough. If it looks too dry add more milk, one tablespoon at a time. While the bread machine is kneading, use a spatula to scrap down the sides of the basket, you should see the dough start to come together. When the kneading is complete the dough should be smooth and soft, and the sides of the bowl should be clean. Keep the dough in the bread machine until it completes its full cycle where it will complete the first rise and double in size.If Using a Stand MixerPlace all the ingredients into the bowl of a stand mixer, holding back some of the milk. Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients, stopping the mixer once or twice to scrape down the sides of the bowl.Increase the speed to medium and knead for about 5 - 10 minutes. While kneading the dough, if it looks dry add some of the extra milk if needed. When the dough is smooth and soft, remove the bowl from the stand mixer and tightly cover with plastic food wrap. Place the bowl in a warm area and allow the dough to complete the first rise stage and double in size - this can take about 1-2 hours.If Kneading by HandPlace all the ingredients into a large mixing bowl, holding back some of the milk. With a clean dry hand, mix the ingredients together in the bowl adding a little more milk if necessary, to bring everything together.Next, tip the dough onto a lightly floured bench, gather the dough together, and start kneading. Press the heel of you palms into the dough, pushing and stretching the dough away from you, then rolling the dough back on itself toward you. Repeat this action for about 5 - 1o minutes or until the dough looks smooth and soft. If necessary, dust the bench will more flour as you work.Place the dough into a bowl, tightly cover with plastic food wrap. Place the bowl in a warm area and allow the dough to complete the first rise stage and double in size - this can take about 1-2 hours.While you are waiting for the dough to rise make the donut hole tubes.
• Place the dough onto a lightly flour bench, use a rolling pin to roll it out to an even thickness of about 6 mm (0.25 inches).
• Before cutting the shapes, run both hands under the dough, to make sure it's not sticking to the bench. If it is, dust a little flour underneath.
• Cut out as many 8 cm (3.1 inch) circles as you can from this first rolling. Then cut out the centre of each with the smaller cutter.
• When done peel away the excess dough. Knead the excess dough back together into a ball, place into a bowl and cover with plastic. Store in the fridge for 1 hour, then roll the dough again, cutting more shapes, as you did in the above steps 1-3. Knead the excess dough from this second roll back together, then roll and cut out another shape or two if you can. Repeat until you can't cut out any more shapes. You'll have a small piece left over, shape that into a ball and cook it with the rest.Please note: You don't have to rest the dough again after the second roll.
• Transfer the donuts to a tray lined with baking paper, leaving some space between each as they will rise a little.
• If you are using the donut hole tubes place them in place now. The tubes are a little bigger than the cut holes, so use your two pointer fingers to gently stretch the hole bigger before placing the lightly oiled tubes in.
• Place the tray in a warm area and allow to puff up a little - this can take about 30 - 60 minutes.While you are waiting for the dough to rise make the glaze.
• Brush the tops of the donuts, with melted butter before placing into the hot oven.
• Bake for about 10 - 13 minutes, but no longer. If you cook them too long, they will be dry.
• Remove from the oven and allow to cool for a minute or two. Then remove the tubes (be careful the tubes can still be hot). While the donuts are still hot/warm dip them into the glaze.
• Place the icing sugar (powdered sugar) into a medium sized mixing bowl, then use a fork or spoon to mix in the vanilla essence and 4 teaspoons of milk to start with. Gradually add more milk, one teaspoon at a time until it is thick but a little runny. The icing should be thick enough to coat the back of a spoon and slowly drip from it. If you think you have added too much liquid, mix in more icing sugar until you get the correct consistency.
• Before glazing the donuts, stand a wire rack on top of a baking tray.
• Turn the donut upside down and dip the tops into the glaze, slowly pull the donut away from the glaze. Then place on a wire rack and allow the excess glaze to drip off.
• While the icing is still wet, scatter over the sprinkle decorations. Allow the donuts to air dry for an hour or so before serving.

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.

HOMEMADE DOUGHNUT RECIPE

Steps:

• Pour the milk into the bowl of a standing mixer, and sprinkle in the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. Whisk in the egg, egg yolk, melted butter, vanilla and lemon zest.
• Fit your mixer with the dough hook, add 5 cups of the all-purpose flour and mix on low speed (speed number 2) until the dough begins to come together. Slowly add enough of the remaining cup of flour so that the dough comes together into a soft, slightly sticky ball. Depending on the humidity in the air, this might take the entire remaining cup or only a bit of it. What you're looking for is a soft, smooth ball of dough that clings to the dough hook, and does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl. If you stop the mixer and touch the dough, it should feel slightly sticky, but not so wet as to be confused with cookie dough.
• Once the dough has come together, sprinkle in the nutmeg and salt. Continue to kneed in the mixer for about 8-10 minutes. The dough should look very soft and smooth.
• Butter a large bowl and dump the dough into the bowl. Butter a piece plastic wrap (or spray with non-stick spray) and use it to cover the bowl. Let the dough rise at room temperature for 1-2 hours, until the dough has doubled in size.
• While the dough rises cut out 24 squares of parchment paper, each square about 1-inch larger on all sides than the cutter you will be using to cut out the doughnuts. (This is unnecessary if you are only making doughnut holes. For doughnut holes, simply cover a baking sheet with parchment paper.)
• Set 2 baking sheets out on the counter. After the dough has risen, dump it out of the bowl onto a clean countertop and roll out to 1/2 inch thick. Cut out the doughnuts using a dough cutter. Place each doughnut on one of the individual squares of parchment paper and lay it on a baking sheet. Continue to roll out the scraps and cut doughnuts from the dough until you've used all the dough.
• Spray sheets of plastic wrap with non-stick spray and cover the doughnuts. At this point you can leave the doughnuts on the counter to rise for about 1 hour before frying, OR you can place the doughnuts in the refrigerator to let rise overnight. If refrigerating the dough, let rest at room temperature for 1 hour before frying.
• Pour enough vegetable oil into a large, deep saucepan to come up the sides 3 or 4 inches. Heat the oil to 370 - 375 degrees.
• Place 2 or 3 of the doughnuts into the hot oil, parchment and all. Immediately after lowering them into the hot oil, use a pair of kitchen tongs to remove the parchment. Let the doughnuts cook in the hot oil until the bottom is a deep golden brown, 3-5 minutes.
• Using a slotted spoon, gently flip the doughnuts over in the oil and cook another 3-5 minutes until both sides are golden brown. Using the slotted spoon, transfer the doughnuts to paper towels to drain. Do your best to keep the temperature of the oil between 360-370 degrees.

NO-FRY DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm. , Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.

SUPER EASY DOUGHNUTS

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.

I DON'T CARE TODAY DONUTS

Steps:

• Stir sugars and cinnamon in bowl to blend. That's what you'll coat the donuts in. Take a dough biscuit and with a knife, cut out a hole in the middle. Keep that piece of dough to fry, too. After making a hole in each biscuit begin by throwing one of the "holes" you just removed in to test the oil. If it starts to bubble immediately then you know your oil is hot enough. Remove that piece of dough from the fat and put about 4 donuts in at a time. Watch carefully as they brown quickly. When browned nicely on one side turn over and brown on other side. Remove and place on paper towel for just a second. Immediately set in sugar mix and cover both sides. Place on serving plate. Don't forget to fry the donut holes you have left over. repeat process. TO MAKE GLAZE TO STICK SRINKLES ON: 1 Cup powdered sugar 2T Milk and 1t vanilla. Whisk together. Add more milk if necessary if you want it runnier. Then dip donut in glaze and then in sprinkles. Just use powdered sugar as a coating, too.
• NOTE: Seriously, men like these. If you really are single, put a smidge of bacon grease behind each ear as you make these donuts. You'll be engaged by sundown!