Old Fashioned Yeast Doughnuts Recipes

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Old Fashioned Homemade Yeast Doughnuts image

These old fashioned homemade yeast doughnuts are soft and fluffy, pleasantly light crusted, and gloriously coated with sugar.

Provided by Priya Maha

Categories     Snack

Time 2h30m

Number Of Ingredients 8

225 g flour
5 g instant dry yeast
75 ml milk (lukewarm)
½ tbsp sugar
40 g butter
1 egg
⅛ tsp salt
½ cup granulated sugar ((for coating))


  • Measure yeast into a large mixing bowl.
  • Add the milk, sugar, egg, flour and salt.
  • Mix on low speed for 2 minutes or until the dough comes together.
  • Add butter and continue kneading on medium-low speed until the butter is all incorporated into the dough and dough becomes smooth and elastic. This should take about 8 to 10 minutes.
  • Remove the dough from the bowl and shape it into a ball. Return the dough into the mixing bowl and let if proof until it has almost trippled in size. Keep the bowl covered with a kitchen towel or cling wrap while the dough proofs.
  • Remove the dough from the bowl. Press it down to remove all air bubbles.
  • Knead it for approximately 2 to 3 minutes, until the dough becomes smooth.
  • Divide the dough into 2 sections for easy rolling. Roll each section to about 1cm thick.
  • Using a ring cutter, cut out the doughnuts. Re-roll the scraps and cut out more doughnuts until the dough is all used up.
  • Place each doughnut on a lightly floured parchment square. Arrange the doughnuts in a large tray, cover them with a kitchen towel and let them proof until almost tripled in size.
  • Heat oil in a deep pan or wok and fry the doughnuts until they turn golden brown. Turn them over halfway through to allow both sides to cook.
  • Once done, remove from oil and drain them on a kitchen paper towel.
  • For the sugar coating, fill the granulated sugar into a small bowl. Dip each doughnuts into the sugar on both sides before serving.

Nutrition Facts : Calories 136.3 kcal, Carbohydrate 23.6 g, Protein 2.7 g, Fat 3.5 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 21.4 mg, Sodium 56.5 mg, Fiber 0.6 g, Sugar 9.2 g, ServingSize 1 serving


The Best Old-Fashioned Doughnuts image

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

2 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoons plus 1/8 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
2/3 cup plus 6 tablespoons buttermilk
1/2 cup sour cream
1 large egg and 1 egg yolk, beaten to blend
1 tablespoon plus 1 teaspoon vanilla paste
3 tablespoons vegetable oil, plus more for frying
2 cups confectioners' sugar


  • 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.


Yeast Doughnuts image

These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish.

Provided by Emtmom

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 9

Number Of Ingredients 9

3 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
¾ cup milk
¾ cup white sugar
¼ cup butter
½ teaspoon salt
2 eggs
2 quarts oil for deep frying
1 cup confectioners' sugar for dusting


  • In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
  • Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
  • Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.

Nutrition Facts : Calories 542 calories, Carbohydrate 68.7 g, Cholesterol 56.5 mg, Fat 26.7 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 191.3 mg, Sugar 30.9 g


Old-Fashioned Raised Doughnuts image

These yeast doughnuts are a fall favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 9

Number Of Ingredients 16

1/2 cup whole milk, warmed to 110 degrees
1/2 cup granulated sugar
1 1/2 teaspoons active dry yeast
1 large egg, room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for bowl
Vegetable-oil cooking spray
10 cups vegetable oil, for frying
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of salt


  • Combine milk, 2 teaspoons sugar, and the yeast in a small bowl, and let stand until foamy, about 10 minutes. Whisk egg, water, and vanilla in a bowl.
  • Combine flour, cinnamon, nutmeg, salt, and remaining sugar in the bowl of a standing mixer fitted with the paddle attachment. With mixer on low speed, add yeast mixture, egg mixture, and butter, beating until just combined. Switch to the dough hook, and beat on medium speed until dough forms a ball, 18 to 20 minutes. Place dough in a large buttered bowl, and cover tightly with plastic wrap. Refrigerate overnight.
  • Line a baking sheet with parchment paper, and coat parchment with cooking spray. On a lightly floured work surface, roll dough to 1/4 inch thick. Cut out rounds with a 4-inch cutter, then cut out centers with a 1 1/2-inch cutter. Space rings and holes 1 inch apart on prepared sheet. Coat another piece of parchment with cooking spray, and cover doughnuts. Let rise in a warm place for 1 hour.
  • For the topping: Combine sugar, cinnamon, and salt in a small bowl.
  • Heat oil in a large pot until a deep-fry thermometer registers 375. Meanwhile, line a baking sheet with paper towels. Working in batches so as not to crowd pot, lower doughnuts (both rings and holes) into hot oil. Fry, turning them as they cook, until golden brown, 1 to 2 minutes total. Drain on paper towels for 2 minutes, then roll warm doughnuts in topping to coat. Doughnuts are best the day they are made, but they can be stored in airtight containers overnight.


Old-Fashioned Cake Doughnuts (Donuts) image

There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.

Provided by Vseward Chef-V

Categories     Breakfast

Time 20m

Yield 14 doughnuts

Number Of Ingredients 10

1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
2 eggs
1/4 cup unsalted butter, melted
1 cup milk
4 cups flour (plus a little more if dough is sticky)
oil (for frying)
cinnamon sugar


  • In a large bowl mix the sugar, baking powder, salt and nutmeg.
  • Add eggs, milk and melted butter. Beat well.
  • Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
  • Cover with plastic wrap and chill for *at* *least* one hour.
  • Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
  • Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
  • Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
  • Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
  • Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.


My Mom's Raised Doughnuts image

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

½ cup warm water (100 to 110 degrees F/40 to 45 degrees C)
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
¾ cup milk, lukewarm
⅓ cup vegetable shortening
¼ cup white sugar
1 teaspoon salt
2 eggs
4 cups sifted all-purpose flour
2 quarts vegetable oil for frying
1 tablespoon warm water
½ teaspoon vanilla extract
1 cup confectioners' sugar, sifted


  • 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


Old-Fashioned Yeast-Raised Doughnuts image

Provided by Food Network

Categories     dessert

Time 1h31m

Yield 3 dozen doughnuts

Number Of Ingredients 13

1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon mace
Vegetable shortening or cooking oil, for deep fat frying
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon


  • Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  • Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
  • Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
  • While doughnuts are warm, roll in topping.
  • Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
  • Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.


Old-Fashioned Yeast Doughnuts image

Provided by Florence Fabricant

Categories     dessert

Time 3h

Yield 12 doughnuts

Number Of Ingredients 9

1/4 cup warm water
1 package active dry yeast
1/4 cup warm milk
1/4 cup sugar plus extra for dusting doughnuts
Pinch of salt, or to taste
1 large egg, lightly beaten
3 tablespoons vegetable oil plus additional for frying
2 1/2 cups unbleached flour, approximately
1/2 teaspoon ground nutmeg or mace


  • Place the water in a large bowl or in the bowl of an electric mixer. Sprinkle the yeast over it and stir it in. Add the milk, quarter-cup sugar, salt, egg and three tablespoons vegetable oil and mix. Beat in one cup of the flour until the mixture is smooth.
  • Sift another cup of flour with the nutmeg or mace and stir it into the batter mixture with a wooden spoon. Add enough of the remaining flour to make a soft but manageable dough. Cover and set aside to rise until doubled, about one hour.
  • Punch the dough down and turn it out onto a well-floured surface. Dust it liberally with flour and knead 8 or 10 times, until elastic and smooth. Cover dough with large inverted bowl and rest for 15 minutes.
  • Use a floured rolling pin to roll the dough to one-half-inch thickness. Cut with a floured three-inch doughnut cutter and, using a spatula, carefully place the cut doughnuts on a floured cloth or surface. Reroll the scraps and cut more doughnuts. Cover the cut doughnuts with a cloth and allow to rise until doubled, about 45 minutes.
  • Meanwhile, pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat. When the doughnuts have risen, slide them into the oil with a spatula and fry them, two or three at a time a minute or so on each side, until golden brown. Lift them out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain. Dust them with sugar while they are still warm.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 39 milligrams, Sugar 0 grams, TransFat 0 grams


The Best Doughnut Recipe Ever. Yeast doughnuts. image

Provided by rick2428

Time 4h

Number Of Ingredients 14

2 rounded tsp quick rise yeast (instant)- 8g or 2 packages
1 cup warm water (NOT HOT)
¼ cup sugar
1 egg beaten
½ tsp cinnamon
⅓ cup melted butter
1 cup milk
4½ cups flour + more for dusting
1 tsp vanilla
6 cups high smoke point oil for frying
1 cup sugar
2 tbsp cinnamon (more if desired)
2 cups icing sugar
2 tbs to 1/4 cup of milk. Depends on the thickness of your desired glaze


  • Let's do this! Doughnuts are so fun. First, in the bowl of a stand mixer add yeast, sugar, and water. Let rest in a cozy spot in your kitchen until the yeast bubbles a little bit. Usually around 5-10 mins.
  • Next up, add in the beaten egg, cinnamon, melted butter, milk, flour, and vanilla, and knead using the hook attachment. If you do not have a stand mixer, kneed by hand for 10 minutes.
  • After the dough is kneaded, form into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a tea towel and let the dough rise until it has doubled in size. About 90 minutes.
  • After the dough is done its first rise, punch out the air and knead the dough again. Form into a ball, wrap in plastic wrap and place in the fridge for 2-3 hours.
  • After the second rise in the fridge, remove and roll dough into a 1/2 inch sheet using a rolling pin. Using a doughnut cutter, cut out doughnuts and place them onto a baking sheet. Cover with tea towel and let them rest for 20 minutes.
  • During the dough's final rest, heat the oil in a high walled dutch oven pot. Oil should be heated to around 335 BUT no hotter than 355.
  • Once the oil has reached temperature, gently drop in doughnuts, do not overcrowd the pot as the temperature of the oil will drop too much. Gently fry until each side is golden brown, around 3-4 minutes per side. Remove using a slotted spoon and place them onto a cooling rack or paper towel.
  • In a bowl mix together cinnamon and sugar. If doing the glaze, mix together icing sugar and milk.
  • While the doughnuts are still hot, drop them into the bowl of cinnamon and sugar. Toss until coated. Dip donuts into glaze.
  • EAT THESE NOW!!!!! Warm doughnuts are a rare thing in this world. Cherish it and give one to a friend ASAP. Nothing better than surprising someone with a fresh doughnut.


Old fashioned Yeast Doughnuts image

I have made this recipe (which was passed down from my mother to me in 1950) for my children and my grandchildren. It is really what got me interested in cooking to begin with. And as they say, "the rest is history".

Provided by Skip Davis @Grandpaskip

Categories     Other Breakfast

Number Of Ingredients 9

3-1/2 teaspoon(s) active dry yeast
1/4 cup(s) lukewarm water (105 degrees f.)
1/2 cup(s) whole milk
6 ounce(s) vegetable shortening
1/4 cup(s) granulated sugar
2 large eggs,lightly beaten
1 teaspoon(s) salt
4 to 5 cup(s) all purpose flour (humidity affects amount)
2 cup(s) vegetable oil, canola oil or lard for frying


  • Activate yeast in the work bowl of a large stand mixer. Add dry yeast to 1/4 cup warm water (about 105° F.) Set aside for 10 minutes.
  • Meanwhile, scald milk. Cool to lukewarm.
  • With flat beater in place add lukewarm milk, sugar, salt, shortening and eggs to yeast in mixer bowl. Mix on low until ingredients are blended. Switch to dough hook and add flour 1 cup at a time, stirring until mixture forms a ball of dough which follows the dough hook around the bowl.
  • Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.
  • Punch dough down to exhaust air. Place onto a barely oiled surface. Roll 1/2 inch thick and cut with a doughnut cutter. Re-cover doughnuts with clean tea towels or plastic and allow to rise until doubled in bulk. (45 minutes to 1 hour).
  • Using caution, heat oil to 350° F. , in a deep skillet or Dutch oven (I use a Fry Daddy) until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts, three or four at a time, until golden brown, (about 1-1/4 to 1-1/2 minutes per side), turning as necessary. Drain on inverted cooling rack placed over paper towel - lined sheet pan.
  • TO PREPARE GLAZE: Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla. Glaze doughnuts while still warm. (NOT HOT) !!
  • NOTE: You are aiming for a very slightly slack dough because one that is too dry, will make a heavy end product.


Old-Fashioned Doughnuts image

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

1/2 cup sour cream
1/2 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar


  • 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 :

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2021-09-09 Add the melted butter and buttermilk and mix just until combined. Switch to the dough hook attachment and add the dry ingredients to the bowl. Mix on low speed until a smooth dough forms-- about 2-3 minutes. Transfer the dough to a lightly greased bowl and place it in the fridge to chill for at least one hour.
From crayonsandcravings.com

Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough.
From plain.recipes

With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts. Save the "holes" or re-roll them with leftover dough. Try to handle the dough as little as possible. When the fat is at the appropriate temperature (365°F to 375°F), lower three or four doughnuts into it. A slotted spoon is useful here. The doughnuts will initially ...
From kingarthurbaking.com

2020-04-16 In a small bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla extract. Add the wet ingredients to the dry mixture and gently stir together until just combined. Divide the batter into the prepared donut pans, filling almost full. Bake for 7-9 minutes or until the tops spring back when lightly pressed.
From littlesweetbaker.com

2019-04-16 Directions. In a medium bowl, whisk the cake flour, all purpose flour, baking powder, sea salt, nutmeg and cinnamon until combined. In the bowl of a stand mixer, or other large bowl, whip the sugar and butter together until mixed. Add in the egg yolks and continue whisking.
From almostlikemoms.com

2014-11-17 Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
From handletheheat.com

2022-06-21 In a large bowl, mix together flour, sugar, cornstarch, salt, and nutmeg. In another bowl, whisk sour cream, butter, and egg yolks until well combined. Mix your wet and dry ingredients until the dough comes together and is evenly mixed. Cover the dough and chill in the refrigerator for an hour.
From myroilist.com

2020-09-08 Wrap dough in plastic wrap and chill for at least 3 hours. Roll out dough, then cut into donut shape, removing the donut hole. Transfer donuts, a few at a time, to hot frying oil, and fry several minutes, until golden and cooked through. Transfer donuts to cooling rack. Make glaze and dip donuts in glaze to coat.
From thechunkychef.com

2022-02-26 Use a 3-inch round cookie or biscuit cutter dipped in flour to cut circles out of the dough. Cut holes in the center of each circle. 6. Fry the donuts in hot oil for 2 minutes before flipping them and frying for another 2 minutes. 7. Combine powdered sugar, water, vanilla, and salt to make the glaze.
From preppykitchen.com

In a medium mixing bowl, whisk together the flour and salt. Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball. Just about 3-5 minutes. Cover the bowl and and allow the dough to rise in a warm place for 1 hour. Spray a sheet tray with non stick cooking spray and set ...
From pauladeen.com

2020-11-14 Punch down the dough, then cover again and allow to rise a second time for 60 minutes. 8. In a medium mixing bowl, combine the powdered sugar, corn syrup, vanilla extract, and ½ cup of whole milk. Set this donut glaze aside. 9. Turn the dough out onto a clean counter and roll out with a rolling pin to 1-inch thickness.
From nerdymamma.com

2021-02-15 Instructions. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, mix the sugar, egg, egg yolk, and vanilla until pale and thick. Pour in the melted butter. Stir until combined. Add the sour cream in and whisk to just mixed.
From butterwithasideofbread.com

2021-10-07 Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Keep an eye on the thermometer and adjust your stove heat to maintain the correct oil temperature. Let drain on a paper bag to soak up the excess grease.
From handletheheat.com

2013-10-16 Step 1. In a small bowl proof yeast in lukewarm water and sugar for 15 minutes, or until it is foamy. In a large bowl with an electric mixer beat 1 large egg with 1/3 cup sugar and 1/2 teaspoon salt until the mixture is thick and light, beat in the yeast mixture, lukewarm milk, and melted and cooled butter, and gradually add all-purpose flour, or enough to form a soft dough.
From recipenet.org

2021-05-09 Heat over medium-high until the thermometer registers 375ºF. Step 6. 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.
From foodnetwork.ca

In a small bowl proof yeast in lukewarm water and sugar for 15 minutes, or until it is foamy. In a large bowl with an electric mixer beat 1 large egg with 1/3 cup sugar and 1/2 teaspoon salt until the mixture is thick and light, beat in the yeast mixture, lukewarm milk, and melted and cooled butter, and gradually add all-purpose flour, or enough to form a soft dough.
From bigoven.com

2021-04-06 Cover the doughnuts and let rise in a warm place for 30 minutes. While the doughnuts are rising for the second time, fill a heavy-bottom pot or Dutch oven with at least 2 inches (5 cm) of oil. Place the pot over medium heat and bring the oil up to 365°F (185°C). Line a large, rimmed baking sheet with paper towels.
From leitesculinaria.com

2021-05-21 Whisk together powdered sugar, milk, and vanilla in a small bowl until the mixture is smooth and runny. Drizzle the glaze over the warm donut or dip the fried doughnut holes in the glaze, turning once to coat. Use a fork to remove and let it stand on a wire rack until the glaze sets. Serve warm.
From africanbites.com

2022-03-01 Instructions. Use a stand mixer with a paddle attachment to mix together 1 cup of flour, sugar, baking powder, baking soda, nutmeg, and salt on low speed. In a 2-cup liquid measuring cup, combine buttermilk, butter, and eggs. Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
From spicysouthernkitchen.com

Cut the dough into 24 and roll them into balls. Make a hole in the center of the dough with your thumb. Widen the hole with your hands until they fit 2 fingers width. Cover with a clean kitchen towel and let the dough rest and double for 20-30 minutes at warm temperature until they puff up a …
From jajabakes.com

2021-07-08 Keep a close eye on it, and aim for it to reach 350°F [180°C] by the time you’re ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you’re ready. In a medium mixing bowl, combine the flour, nutmeg, salt, and baking powder. Whisk or sift together until completely lump free.
From cardamomandtea.com

2021-06-10 Now cut the Doughnuts using a cookie cutter or a donut cutter. Use the smallest cookie cutter to make the central hole. Carefully lift the Doughnuts and transfer them to a baking sheet lined with parchment paper. Also transfer the sourdough donut holes, as we are going to fry them as well to make the hole donuts.
From theflavorbells.com

2020-07-02 Old Fashioned Yeast Donut Recipe. Old fashioned yeast doughnuts just a pinch recipes old fashioned homemade yeast doughnuts decorated treats the best old fashioned yeast potato doughnuts donut kentang old fashioned sour cream doughnuts handle the heat
From deporecipe.co

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