THE BEST OLD-FASHIONED DOUGHNUTS
We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy-and we achieved it! The classic craggy edges add a pleasant texture and hold onto the sweet glaze. A combination of buttermilk and sour cream provides tang and richness. But the secret ingredient to the batter is vegetable oil. Surprisingly, it doesn't weight the doughnuts down but makes them even more moist and tender.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 doughnuts and 8 holes
Number Of Ingredients 11
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.
OLD-FASHIONED DOUGHNUTS
These finger-licking good delicacies are so light and luscious, my family has always referred to them as "Angel Food Doughnuts!" They're lovely at Christmas with a dusting of Confectioners' sugar.
Provided by Taste of Home
Time 50m
Yield About 1-1/2 dozen doughnuts plus doughnut holes.
Number Of Ingredients 11
Steps:
- In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.
Nutrition Facts :
GRANDMA'S OLD-FASHIONED CAKE DONUTS
This is a recipe handed down from my Grandma Thayer. My family tradition is to make these old-fashioned cake donuts Christmas morning. Enjoy! Roll warm donuts in sugar and cinnamon, if desired.
Provided by Michael Yeo
Categories Bread Quick Bread Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.
- Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.
- Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.
Nutrition Facts : Calories 595 calories, Carbohydrate 83.5 g, Cholesterol 73.8 mg, Fat 24.7 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 6.2 g, Sodium 579.6 mg, Sugar 35.7 g
OLD FASHION DONUTS (BASQUE ROSQUILLAS)
This was my beloved amatxu's (mom's in basque) recipe for donuts. We used to eat the all the time during cold winter afternoons with spanish style chocolate (that means ridiculously thick hot chocolate... yum!!!). I just wanted to share her awsome coocking with everybody. They are delicuious and very easy to make. The anissette kick is wonderful!!! Enjoy
Provided by Holmes Basque
Categories Breads
Time 40m
Yield 1 24, 24 serving(s)
Number Of Ingredients 10
Steps:
- Shift the flour, corn starch and baking powder, add salt and combine.
- In a separate bowl combine sugar with wet ingredients and citrus zest.
- Slowly add flour mix to wet ingredients, knead it until just well combined. Add any extra flour that you need so it does not stick to your hands.
- Grease a bowl and cover with a towel, and let it rest for half hour.
- Make sure that dough is not sticky, You can either roll it and cut the donuts but I prefer them the old fashion rustic way: take a piece of the dough roll it with your hand to make a log and then put the ends together and make a little donut with it. Great time for kids to help you rolling them!
- Fry them on a deep skillet at 350 degrees. (I prefer canola oil).
- Toppings: Basque traditional: powder sugar. But you can put cinammon sugar, chocolate -- .
Nutrition Facts : Calories 105.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 9.4, Sodium 84.6, Carbohydrate 17.2, Fiber 0.4, Sugar 3.2, Protein 1.5
ROSQUILLAS (SPANISH DOUGHNUTS)
This is an age old recipe. I usually make these for Christmas time but they can be eaten any time of the year.
Provided by Susie T
Categories Breads
Time 50m
Yield 20-30 doughnuts
Number Of Ingredients 9
Steps:
- Heat oil in a deep pan and add rind of 2 lemons.
- Cook until browned.
- Place aniseeds in a small sieve and fry in the same oil.
- Set aside and drain.
- Allow oil to cool.
- Whisk eggs until creamy and fluffy.
- Slowly add sugar, lemon rind and aniseeds, liquor.
- Take four tablespoons of the oil used to fry lemon rind and aniseeds and add to mixture.
- Add flour and baking powder bit by bit, mixing well each time to make a dough.
- Knead dough on a floured surface and make donut shapes by taking a large spoonful of dough and rolling it between hands and joining well to make donut shape.
- Heat the oil again and fry doughnuts until browned.
- Drain and roll in sugar.
- Allow to cool before storing in an airtight container.
Nutrition Facts : Calories 305.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 42.3, Sodium 69.6, Carbohydrate 66.2, Fiber 1.4, Sugar 27.7, Protein 6.5
More about "old fashion donuts basque rosquillas recipes"
MY GRANDMOTHER’S DOUGHNUT RECIPE — OLD-FASHIONED …
From natrel.ca
Cuisine DessertCategory DessertServings 28-30Total Time 2 mins
OLD-FASHIONED DONUTS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
GRANDMA'S OLD-FASHIONED DOUGHNUTS {OR DONUTS??} - THE KITCHEN …
From thekitchenismyplayground.com
SOUR CREAM OLD-FASHIONED DOUGHNUTS - THE MESSY BAKER
From themessybaker.com
HOW TO MAKE OLD-FASHIONED DOUGHNUTS: STEP-BY-STEP
From thekitchenismyplayground.com
OLD FASHIONED DONUT RECIPES - MAKE GRANDMA'S FAVORITE …
From homemade-dessert-recipes.com
BAKED OLD FASHIONED DONUTS - THE BEST DESSERT RECIPES
From thebestdessertrecipes.com
OLD FASHIONED SOUR CREAM DONUTS - SIMPLY HOME COOKED
From simplyhomecooked.com
CHOCOLATE OLD FASHIONED DONUTS - GASTRONOTHERAPY
From gastronotherapy.com
OLD FASHIONED BUTTERMILK DONUTS - BARBARA BAKES™
From barbarabakes.com
OLD FASHIONED DONUTS (NO PAN REQUIRED) - CARDAMOM AND TEA
From cardamomandtea.com
OLD FASHION DONUTS RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
OLD-FASHIONED SOUR CREAM DONUTS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
OLD FASHIONED BUTTERMILK DONUTS RECIPE - CREATE THE MOST …
From recipeshappy.com
CLASSIC OLD FASHIONED DONUTS - THE CHUNKY CHEF
From thechunkychef.com
OLD FASHIONED DONUTS - BROMA BAKERY
From bromabakery.com
ROSQUILLAS | TRADITIONAL SWEET PASTRY FROM SPAIN - TASTEATLAS
From tasteatlas.com
OLD FASHIONED DONUTS - THE SEASONED MOM
From theseasonedmom.com
OLD FASHIONED DONUTS - PREPPY KITCHEN
From preppykitchen.com
OLD-FASHIONED CAKE DONUT RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
CHOCOLATE OLD-FASHIONED DONUTS RECIPE | GIRL VS DOUGH
From girlversusdough.com
OLD FASHIONED DONUTS {AKA BUTTERMILK DONUTS} | LIL' LUNA
From lilluna.com
OLD FASHIONED DONUTS | JEN'S FAVORITE COOKIES
From jensfavoritecookies.com
HOMEMADE ROSQUILLAS RECIPE | TIPS&TAPAS
From tipsandtapas.com
OLD-FASHIONED DOUGHNUTS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PERFECT OLD FASHIONED DONUTS - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
OLD FASHIONED DONUTS - DELICIOUS RECIPES
From 50krecipes.com
OLD FASHION DOUGHNUTS - PURELY KATIE
From purelykatie.com
QUESTION: WHAT ARE OLD FASHIONED DONUTS - MONTALVOSPIRIT
From montalvospirit.com
ROSQUILLOS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
OLD FASHION DONUTS (BASQUE ROSQUILLAS) RECIPE - FOOD.COM
From pinterest.co.uk
OLD-FASHIONED CAKE DOUGHNUTS - JUST SO TASTY
From justsotasty.com
OLD-FASHIONED SOUR CREAM DOUGHNUTS - HANDLE THE HEAT
From handletheheat.com
ROSQUILLAS - TRADITIONAL AND AUTHENTIC SPANISH RECIPE
From 196flavors.com
TRADITIONAL ROSQUILLAS (ANISE FRIED DOUGHNUTS) – AMBACHEFS
From ambachefs.wordpress.com
OLD FASHIONED DONUTS RECIPE | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
ROSQUILLAS | TRADITIONAL SWEET PASTRY FROM SPAIN - TASTEATLAS
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love