Old Fashioned Donuts No Pan Required Recipes

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.

GRANDMA'S OLD-FASHIONED CAKE DONUTS

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.