Raised Bread Machine Donuts Recipes

BREAD MACHINE DONUTS

Steps:

• Place milk, water, butter, egg, sugar, salt, flour and yeast into bread machine pan in exact order listed. Do not stir!
• Insert baking pan securely into baking unit, close lid, select dough setting and push start.
• When cycle is complete, remove dough from pan and transfer to lightly floured surface.
• Using rolling pin lightly dusted with flour, roll dough to ½ inch thickness.
• Cut with floured dusted donut cutter or circle cookie cutter.
• Transfer donuts to baking sheet that has been covered with wax paper. Place another layer of wax paper on top, then cover with clean tea towel. Let rise 30-40 minutes until slightly raised.
• While donuts are rising heat vegetable oil to 375º (190ºCº) in deep fryer or large heavy pot.
• Fry donuts 2-3 at a time until golden brown on both sides. About 3 minutes.
• Drain on paper towel.
• Sprinkle with granulated or confectioners sugar

BREAD MAKER DOUGHNUTS

Steps:

• Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
• When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
• Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.

BREAD MACHINE DOUGHNUTS

Steps:

• Measure ingredients into your ABM baking pan.
• Select dough setting and start machine.
• Roll finished dough to 1/2 inch thick. Cut with a 2-1/2 inch donut cutter.
• Let rise, covered, 30 minutes or until doubled.
• Deep fry in fat at 375 degrees.
• Turn doughnuts as they rise to the surface. Fry until brown on both sides.
• Drain on absorbent paper towels. Either glaze or dust with powdered sugar.

MY MOM'S RAISED DOUGHNUTS

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.

BASIC YEAST-RAISED DOUGHNUT

Steps:

• To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
• Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
• Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
• Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.

RAISED BREAD MACHINE DONUTS

Steps:

• Place all dough ingredients in bread pan in the order listed. Select sweet dough cycle. Roll dough 3/8" thick on lightly floured board. Cut with floured donut cutter. Cover; let rise 35 to 45 minutes or until slightly raised. Heat 2 to 3" of oil to 375 degrees. Fry 2 or 3 donuts at a time for 2 to 3 minutes, turning as they rise to the surface until golden brown. Remove from oil. Drain on wire rack. While warm, roll in sugar, or your favorite topping. Cool if frosting them.

BAKED SUGAR DOUGHNUTS (BREAD MACHINE)

Steps:

• Place potatoes in a saucepan and cover with water.
• Bring to a boil; cook until tender.
• Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70-80 degrees.
• Mash potatoes; set aside 1 cup to cool to room temperature.
• (Refrigerate any remaining mashed potatoes for another use).
• In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes.
• Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons of water or flour if needed).
• When cycle is completed, turn dough onto a lightly floured surface.
• Knead in an additional 1/4 to 1/2 cup flour if necessary.
• Roll out to 1/2 inch thickness.
• Cut with a 2 1/2 inch doughnut cutter.
• Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes.
• Bake at 350 for 15-20 minutes or until lightly browned.
• Combine sugar and cinnamon.
• Brush warm doughnuts with butter; dip in cinnamon-sugar.
• Note: Use of the timer feature is not recommended.