Can you give me the true recipe of donuts (doughnut)?!
Can you give me the true recipe of donuts (doughnut)?
Answers:
Ingredients:
1 1/2 teaspoon instant yeast
2 cups all-purpose flour
1 teaspoon nutmeg
1 teaspoon salt
1/4 cup sugar
1 teaspoon grated lemon rind
1/4 cup butter or margarine
1 egg
1/2 cup milk or water
Directions:
Prepare ingredients using the BASIC DOUGH setting. When dough cycle is complete, place dough in a generously greased bowl. Roll dough to coat with shortening. Cover and let rest 30 minutes.
Shapes: (a) On a lightly floured surface, roll dough 1 cm (1/4") thick. Cut with doughnut cutter or drinking glass. (b) Dough may be shaped into 12 round balls. (c) Dough may be shaped into twisters. Divide dough into 12 balls. Roll each into a log between your hands, about 10 inches long. Fold in half and twist together.
Place doughnuts on a greased sheet, cover and let rise until nearly double in size, (30 - 40 minutes). Deep fat fry in 375 Degrees F. vegetable oil until golden, turning once. Drain, on paper toweling. Sprinkle with granulated sugar, cinnamon sugar, or spread with chocolate glaze. Rounds may be sliced and filled with whipped cream, jam or lemon curd.
This recipe for ABM donuts serves/makes 12
Source(s):
http://www.cdkitchen.com/recipes/recs/27...
Cake Doughnuts Recipe
Vegetable oil -- for frying
3 1/3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
3/4 cup milk
Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 F.
Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick.
Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface.
Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared (and/or cinnamon) or frosted.
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Yeast Doughnuts
1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Copycat of Krispy Kreme Donuts
2 Packages Yeast
1/4 Cup Warm water (105-115 degrees)
1-1/2 Cups Lukewarm milk (scalded
Then cooled)
1/2 Cup Sugar
1 Teaspoon Salt
2 Eggs
1/3 Cup Shortening
5 Cups All-purpose flour
Vegetable oil
Creamy Glaze:
1/3 Cup Butter
2 Cups Powdered sugar
1-1/2 Teaspoons Vanilla
6 Tablespoons Hot water
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening, sugar and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.
Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
Chocolate glaze: 1/3 cup butter 2 cups powdered sugar 1 1/2 tsp. vanilla 4-6 Tbsp. hot water 4-oz milk chocolate or semi-sweet chips
Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
Servings: 4
http://www.internationalrecipes.net/reci...
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