How to make donuts?!


Question: well a quick and easy recipe;;
take premade biscuit mix; like pillsbury kind from the can; and take a small round cookie cutter;; like an inch around; or just use your hands to take it out...then you'll have a round; doughnut hole; and then a reg. doughnut..then place them in the fryer and flip'em alittle while after...roll it in powdered sugar...bah boooom


Answers: well a quick and easy recipe;;
take premade biscuit mix; like pillsbury kind from the can; and take a small round cookie cutter;; like an inch around; or just use your hands to take it out...then you'll have a round; doughnut hole; and then a reg. doughnut..then place them in the fryer and flip'em alittle while after...roll it in powdered sugar...bah boooom

Joy of cooking has an easy recipe. Word of caution...
Roll the dough once and cut your donuts. Don't try to reshape the scraps and roll more. Once in the oil they will split along where the flour was from the first rolling and suck up all the oil. Sinkers....... ugh

When I was a kid we would heat oil in a pan, poke holes through the middle of canned biscuits, drop them in, fry both sides to a nice brown, drop them in sugar, roll both sides, cool and eat.

I have to admit I still do it sometimes. They're really good!

maple-glazed sour cream doughnuts with sugared-walnut streusel

Streusel
1 large egg white
1/4 cup sugar
1 teaspoon ground cinnamon
1 1/2 cups chopped walnuts (about 6 ounces)

Doughnuts
3 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
2 large eggs
2 teaspoons (packed) finely grated orange peel
1/2 teaspoon vanilla extract
1/3 cup melted unsalted butter, cooled briefly
1 cup sour cream

Glaze
2 cups powdered sugar
1/4 teaspoon maple extract
5 tablespoons (about) heavy whipping cream

Canola oil (for deep-frying)

For streusel:
Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy, about 1 minute. Whisk in sugar and cinnamon. Fold in nuts. Spread mixture on prepared sheet. Bake until beginning to dry, about 12 minutes. Using metal spatula, stir to break up nuts. Continue to bake until nuts and coating are dry and golden brown, about 10 minutes; cool on sheet. Transfer streusel to work surface. Chop nuts into small (rice-size) bits. Transfer to shallow bowl.

For doughnuts:
Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in orange peel and vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.

For glaze:
Combine powdered sugar and maple extract in medium bowl. Add 4 tablespoons cream; whisk until smooth. Whisk in additional cream, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.

Working with 1 doughnut at a time, spread glaze over 1 side, then dip glazed side into streusel. Arrange doughnuts, streusel side up, on rack. Let glaze set at least 30 minutes. Coat doughnut holes with same glaze and dip into streusel.
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doughnuts with lingonberry preserves

3/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter
5 1/2 teaspoon dry yeast

3 large egg yolks
3 tablespoons sugar
1 tablespoon dark rum
1 teaspoon grated lemon peel
1/2 teaspoon salt
2 cups all purpose flour

Vegetable oil (for deep-frying)
Powdered sugar
Lingonberry preserves or strawberry preserves

Preparation
Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally. Transfer to large bowl. Cool to 110°F, about 15 minutes. Whisk in yeast; let stand until yeast dissolves, about 8 minutes.

Whisk yolks and next 4 ingredients into milk mixture. Stir in flour. Knead dough on floured surface 2 minutes.

Lightly oil bowl. Add dough, turning to coat. Cover with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.

Punch down dough. Cover with plastic and towel; let rise 15 minutes.

Divide dough in half. Divide each half into 10 equal pieces. Roll each piece between palm of hand and work surface to form smooth round ball. Place on baking sheet, spacing evenly. Cover with plastic wrap,then towel. Let rise in warm area until almost doubled, about 15 minutes.

Pour enough oil into medium pan to reach depth of 3 inches. Heat to 325°F. Working in batches, fry doughnuts until brown, about 4 minutes per side. Using slotted spoon, transfer to paper towels and drain. Sift powdered sugar over doughnuts. Serve with preserves.
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ginger doughnuts

Doughnuts
3 1/2 cups all purpose flour
1 tablespoon ground ginger
1 tablespoon baking powder
1 teaspoon salt
3/4 cup finely chopped crystallized ginger (about 4 ounces)
2 teaspoons grated lemon peel

1 1/4 cups sugar
3 large eggs
1 tablespoon vanilla extract
1/2 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted, cooled

Topping
1 1/2 cups sugar
2 teaspoons ground ginger

3 cups vegetable oil (for frying)
3 cups solid vegetable shortening (for frying)
Preparation
For doughnuts:
Whisk first 4 ingredients in medium bowl to blend. Stir in crystallized ginger and lemon peel.

Whisk sugar, eggs, and vanilla extract in large bowl to blend well. Stir in cream and melted butter. Add dry ingredients and stir to blend well (dough will be sticky). Cover bowl with plastic wrap; chill at least 1 hour. (Dough can be prepared 1 day ahead. Keep refrigerated.)

For topping:
Mix sugar and ground ginger in medium bowl to blend.

Line large baking sheet with plastic wrap. Roll out dough on generously floured surface to 3/4-inch thickness. Using floured 2 1/4-inch cookie cutter, cut out dough rounds. Using floured 1 1/4-inch cookie cutter, cut out hole in center of each large dough round, forming doughnuts. Gather dough scraps and reroll on floured surface. Repeat process, cutting out more doughnuts until all dough is used up. Place doughnuts on prepared baking sheet.

Line another large baking sheet with several layers of paper towels. Combine vegetable oil and shortening in heavy large pot. Attach deep-fry thermometer inside pot. Heat oil mixture over medium heat until thermometer registers 350°F. Adjust heat as necessary to maintain temperature. Using slotted spoon, carefully lower 4 doughnuts into oil. Cook until bottoms of doughnuts are deep golden brown, about 2 minutes. Turn doughnuts over and cook until bottoms are brown, about 2 minutes longer. Using slotted spoon, transfer doughnuts to paper-towel-lined baking sheet to drain. Cool slightly. While doughnuts are still warm, turn to coat in sugar topping. Repeat process with remaining doughnuts. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in plastic wrap and store at room temperature.)





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