How do you make donuts with a filling in it?!
How do you make donuts with a filling in it?
Answers:
PLAIN DONUT IDEAS
1 c. sifted all purpose flour
1/2 c. sugar plus 1 level tbsp. sugar
1 tbsp. double acting baking powder
1/2 tsp. salt
1/2 c. milk
1 egg
1/4 c. cooking oil
Flavoring: vanilla, lemon, orange, or almond extract, cinnamon, or nutmeg (1/4 to 1/2 tsp. according to taste
Combine and sift together dry ingredients. Beat egg and milk together and then add the cooking oil. Mix thoroughly into dry ingredients with an electric mixer. Preheat Donut Favorite for 10 minutes; pour in batter, then add 1/2 teaspoon oil into each circular cavity at top of until within first 2 minutes of baking. Bake for 5 minutes or for crispier donuts, bake until oil no longer bubbles from holes in top of lid. Makes approximately 10 donuts.
PLAIN DONUT IDEAS:
ADDED TASTE TREATS: For a delightful taste treat, add chocolate or butterscotch bits, raisins, nuts chopped fine, currants, fruit cake mix or 2 tablespoons orange marmalade or red raspberry jam to the batter.
O.J. OVALS: Try substitute orange juice for liquid.
DRIED FRUIT DESSERT: Dried Fruits make marvelous dinner desserts. These may be obtained at the local grocery store or Health Stores. Pears, peaches, apricots, figs and apples. Tenderized and soaked dried fruits are cooked slowly. Place in saucepan, cover with water, then cover saucepan. Bring slowly to the steaming point and allow to simmer 45-50 minutes. When fruit is tender you may want to add 1/2 cup sugar for each pound of dried fruit. Cover. Allow to simmer 5 minutes more. Remove from heat and cool, keeping pan covered. Lots of people feel the dried fruit is sufficiently sweet without sugar. For dinner dessert, several mixture of thoroughly chilled fruits on top of donut. You can add 1 tablespoon of cointreau or maraschino to the fruit just before you serve it on the donut.
Cherry or Plum Filling: 1 c. boiling water 1 c. sugar 2 tbsp. cornstarch 1 tbsp. butter 1/2 tsp. cinnamon
Cook fruit and water together about 5 minutes. Drain off juice. Stir in mixture of sugar and cornstarch. Add the fruit and cook 10 minutes. Stir in butter and cinnamon. Cover donut with fruit mixture and your favorite topping. In place of cherries or plums, you can use gooseberries.
CHOCOLATE 'N CHERRIES: Alternately layer donut halves with chocolate pudding and drained pitted cherries, ending with pudding. Top with whipped cream and a cherry or chopped nuts. Use a tall parfait glass.
SWEET AND SOUR: Mix together pineapple bits and drained mandarin orange slices, toasted almonds, a small carton of sour cream and fill center of donut.
Cream filled doughnut are made with yeast and butter, filled with your choice of instant pudding.
INGREDIENTS:
1 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup warm water
2 packages active dry yeast
2 eggs, beaten
6 1/2 cups sifted all-purpose flour (about)
1 teaspoon grated lemon rind
4 cups cold milk
2 packages instant pudding (3.4 ounces each)
PREPARATION:
Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well.
Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed. Place doughnuts on baking sheet. Repeat with remaining half of dough.
Cover and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Fry in deep hot fat, 365°, until golden brown, turning once. Drain on paper towels; cool thoroughly before filling.
While doughnuts are cooling, pour milk into a deep bowl. Add pudding mix and beat until well blended, about 1 minute. Refrigerate for at least 5 to 10 minutes. Spoon pudding into a pastry tube with wide nozzle and pip into the cooled doughnuts. Sprinkled filled doughnuts with confectioners' sugar. Refrigerate until served,
You must get an INJECTOR fill it with whatever. I use a cake injector, takes just some practice.
Jelly Doughnuts Recipe
INGREDIENTS:
1/2 cup milk
1/3 cup granulated sugar
1 teaspoon salt
5 tablespoons butter
2 packages active dry yeast
1/2 cup warm water
3 egg yolks
3 3/4 cups sifted flour (sift before measuring)
raspberry or strawberry jam or jelly
1 egg white, slightly beaten
oil for deep frying
confectioners' sugar
PREPARATION:
In a saucepan, heat milk to scalding; small bubbles will form around edge of saucepan. Remove from heat; add 1/3 cup sugar, the salt, and the butter; stir to melt. Set aside and let cool to lukewarm.
In a large mixing bowl, sprinkle yeast over warm water; stir until dissolved. Add lukewarm milk mixture, egg yolks, and 2 cups of the flour. With a hand-held electric mixer, beat at medium speed until smooth, about 2 minutes. With a wooden spoon, beat in remaining flour; beat until smooth. Cover soft dough with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch down dough. Turn dough out onto a lightly floured surface. Turn to coat with flour, then knead 10 times, until dough is smooth. Divide dough in half. Roll out half of the dough to 1/4-inch thickness. Cut into a dozen 3-inch rounds. Spoon 1 teaspoon of jam in the center of half of the rounds. Brush edge with a little egg white then top with remaining rounds of dough. Press edges to seal. Place filled rounds on a floured baking sheet and repeat with remaining dough. Cover filled rounds with towel and let rise for about an hour, until doubled in bulk.
Heat oil in a deep fryer or skillet (about 2 inches deep) to 350°. Carefully drop doughnuts in hot fat, top side down, 2 to 3 at a time. Fry, turning as they come to the surface, then turning again, until golden brown, about 4 minutes in all. Open one to test for doneness and gauge a more exact time for remaining doughnuts. Lift out with slotted spoon and place on paper towels to drain. Sift powdered sugar over tops while still warm.