CREAM FILLED DOUGHNUTS
Steps:
- Gather the ingredients.
- Scald 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
- Add the warm water to a large mixing bowl . Sprinkle the yeast over the water and stir the mixture gently until the yeast dissolves.
- Combine the cooled milk-butter mixture with the yeast. Add the eggs and half the flour and mix until smooth.
- Stir in the lemon zest and enough of remaining flour to make a soft dough; mix well (you may not need all the flour).
- Turn the dough out onto the lightly floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed for about 4 minutes.
- Place in a lightly buttered bowl, turning to coat all sides. Cover tightly and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.
- Punch the dough down and turn it out onto the lightly floured surface. Divide it in half. Cover the unused half to prevent it from drying out.
- Roll out one half into a large round, about 1/2 inch thick.
- Cut doughnut rounds with a floured 3-inch circle or biscuit cutter.
- Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Combine the dough scraps and continue cutting doughnuts until the dough is used. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in size, about 30 minutes.
- Heat the oil in a deep, heavy, large pan until it reaches 365 F. Fry the doughnuts in batches (so not to overcrowd the pan) until golden brown and cooked throughout, turning once to brown both sides, about 2 minutes per side.
- Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.
- Meanwhile, make the filling. Pour the cold milk into a deep bowl. Add the pudding mix and whisk until well blended and thick, about 1 minute. Refrigerate, covered, for at least 5 to 10 minutes.
- Spoon the pudding into a pastry bag with a wide nozzle. Poke a hole in the side of each doughnut. Pipe the pudding into the cooled doughnuts.
- Sift confectioners' sugar over the filled doughnuts, if using. Keep the doughnuts refrigerated until ready to serve. Store leftovers covered in the refrigerator.
Nutrition Facts : Calories 184 kcal, Carbohydrate 27 g, Cholesterol 17 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 214 mg, Sugar 8 g, Fat 7 g, ServingSize 36 servings, UnsaturatedFat 0 g
DELICIOUS HOMEMADE DONUTS
Real homemade, no shortcuts here. I love bavarian cream (vanilla pudding) filled donuts dusted with powdered sugar or strawberry filled donuts dusted with granular sugar. Make the donuts and let your imagination get creative with fillings & toppings. These taste very close to Dunkin' Donuts.
Provided by 2Bleu
Categories Breads
Time 2h35m
Yield 10 donuts
Number Of Ingredients 12
Steps:
- In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl.
- Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
- Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
- Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
- Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
- Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.
Nutrition Facts : Calories 121.6, Fat 2.2, SaturatedFat 1.1, Cholesterol 22.6, Sodium 140.1, Carbohydrate 21.2, Fiber 0.9, Sugar 2, Protein 3.9
YUMMY STUFFED PEPPERS
This recipe is a combination of a recipe I found online, my sister's recipe, and my mother's recipe. They all had things I loved about them that I combined to make my favorite stuffed peppers ever.
Provided by Procrastigirl
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
- Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
- Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
- Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
- Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
- Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
- Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 23 g, Cholesterol 65.7 mg, Fat 21.8 g, Fiber 1.9 g, Protein 19.3 g, SaturatedFat 10.1 g, Sodium 761.3 mg, Sugar 8.7 g
HOMEMADE NUTELLA®-FILLED DONUT MUFFINS
I'm a sucker for donuts, and these Nutella®-filled donut muffins are baked instead of fried and super delicious!
Provided by lilemdo
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
- Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
- Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
- Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
- Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
- Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.
Nutrition Facts : Calories 453.5 calories, Carbohydrate 67.7 g, Cholesterol 24.8 mg, Fat 18.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 4 g, Sodium 202.4 mg, Sugar 51.2 g
APPLE-STUFFED DOUGHNUTS RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, cinnamon, nutmeg, salt, egg, buttermilk, milk, apples, sunflower oil, sugar
Provided by Ellie Holland
Categories Snacks
Yield 12 doughnuts
Number Of Ingredients 12
Steps:
- For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Mix in the egg and buttermilk.
- Gradually stir in the milk.
- Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.
- Heat the oil in a deep frying pan to 180˚C (350°F).
- Coat each apple ring in the batter.
- Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.
- Drain on paper towel before coating in sugar.
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 40 grams, Fat 36 grams, Fiber 2 grams, Protein 3 grams, Sugar 18 grams
HOMEMADE DONUTS
Yummy little munchkins, donuts and even jelly filled if you like. Relatively cheap and easy to make. Fun to make with the kids.
Provided by Zaiden
Categories Dessert
Time 10m
Yield 10-20 Donuts Per Can, 5-10 serving(s)
Number Of Ingredients 7
Steps:
- You'll also need a soda cap and a few ziplock bags for this recipe.
- Remove biscuits from packages, separate. One can yields ten jelly filled donuts or ten donuts and ten munchkins. Use as many packages as you like; I usually use two and save the other two to make at dinner.
- Munchkins & Ring Donuts:.
- Position a soda cap in the middle of the biscuit and press down hard, rock the cap back and forth to make sure the dough has been cut through on all sides. What's left will be one tiny ball of dough and a ring shaped piece of dough. Set aside until all biscuits are cut. (These cook quickly so you won't have time to cut and watch the ones cooking at the same time.).
- Fill a sauce pan with just enough oil to cover the donuts completely, heat the oil. A deep fryer works especially well.
- Drop all the munchkins into the pot making sure they don't stick to each other as they begin to cook. They will float once they expand so make sure to keep an eye on them. Flip them over in the oil once the submerged side is browned.
- Place on a plate covered in a paper towel to cool and dry off the excess oil.
- Drop four donut rings into the oil at a time. Flip after one side turns brown then place on the paper towel covered plate.
- When the donuts are cool enough to handle but still warm enough, roll in sugar and/or cinnamon if preferred. If using frosting, wait until they are cooled completely before coating.
- For Jelly/Cream Filled:.
- Drop four biscuits into the heated oil whole. It will take slightly longer to cook through than the munchkins and rings but be careful not to let them burn.
- Let cool on a plate with a paper towel to soak up excess oil.
- Once cooled completely, use a butter knife to pierce a hole into the side of the donuts.
- Cut one of the bottom corners off of a ziplock just big enough to fit into the hole you pierced through the donuts.
- Fill the ziplock with jelly or cream of choice. Use a separate ziplock for each different flavor.
- Insert end into the donut, use the butter knife if you need to and gently squeeze enough filling until it starts coming back out. Don't over fill too much.
- Coat in sugar or frost if desired.
- Viola~ Don't eat too many.
Nutrition Facts : Calories 976.7, Fat 19.1, SaturatedFat 3.6, Cholesterol 0.4, Sodium 1008.1, Carbohydrate 199.6, Fiber 3.7, Sugar 144.4, Protein 6.2
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