How do i cook doughnuts without a doughnut maker?!
How do i cook doughnuts without a doughnut maker?
Answers:
take another look I added a recipe
I make doughnuts all the time for my hubby
what I do is cut all of the doughnuts with the cutter and keep the doughnut holes as well
in a wok or you could use a deep frying pan or a pot
you need it deep enough so the doughnuts will be able to be covered in the oil
Use the larger burner on the stove and heat between med and high the oil will not look any different so after five mins drop some plain floor into the oil and it should sizzle and bubble allot if it does not give it more time
only put doughnuts in so there is a single layer
keep an eye on them they have to be turned every four to five min's if they are cooking too fast turn down the heat.
Do not leave them and becareful not to splash the oil it is a fire hasard
once they are cooked how you want them place them on paper towels several thicknesses of them.
once they have cooled you can toss them in powdered sugar "icing sugar"
or cinnamon
or white sugar
if you want icing put 1 cup of icing sugar in a bowl and add a flavoring vanilla or mint or maple an extact
one teaspoon of it and add just enough milk or water so it is a little runny and when the doughnuts are still a little warm pour some over
for glazed doughnuts do the same for the icing but make it thiner and when the doughnuts are still hot but some of the grease has drained off dip each one of the doughnuts in the bowl of icing one at a time once they are covered pick them up and let the excess drip off and put on a cooling rack with a plate or wax papper under it to catch the drips
Here is a recipe for donuts that does not call for yeast so they do not take as long to make they rise once you put them into the hot grease but not as high
old fashion donuts
3 tablespoons lard
2/3 cup sugar
1 egg
3 cup flour
3/4 teaspoon salt
4 teaspoon baking powder
2/3 milk
1 teaspoon vanilla
If you want the old fashion sour dough do the recipe just like this one but the first step is to pour the milk in a sm bowl and add 2 teaspoons of vinegar to it and stir with a fork let it sit for 15 mins. Then follow the same instructions as below.
Put all dry ingredients In a large bowl Stir with wire wisk until they are mixed well
In another bowl cream lard with sugar
in another bowl beat egg
combine egg and lard mix.
add dry alternately with milk to make a soft dough not sticky.
roll dough 1/4 inch (5 mm) thick
cut with donut cutter trying to get as many as you can
with any extra dough press together with hand so it is smoth roll out again
keep doing thing until all of the dough is gone
Make sure you do not handle the dough too much it will get tuff if you handle it too much
place all of the donuts on a plate
start to heat grease just before you start to cut donuts and start to cook them asap to get a good rise out of them they need to be cooked asap
Once they are cooked place on thick layers of papper towels
I do have a recipe that does call for yeast and I do have a recipe that has the jam filled email me if you want those ones
Source(s):
I make them all the time
Use your favorite sweet dough recipe and a deep fat frier or pot filled with oil and heated.
Not hard, but it can be dangerous. But the results are worth it. Donuts .... gurgledroolgurgle.
Cut your doughnut with two different sizes of glass or cup.one after another and remove the unwanted parts.
Italian Donuts
1 15-ounce container ricotta cheese
4 eggs
1 tablespoon vanilla
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
Cooking oil for frying
Sifted powdered sugar or granulated sugar or cinnamon/sugar
Directions
1. In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth. Add eggs and vanilla; beat until combined. Add flour, granulated sugar, baking powder, and salt. Beat on low speed until just combined. Let batter stand for 30 minutes. Drop batter by well-rounded teaspoonfuls, four or five at a time, into deep hot fat (365 degree F). Cook 2-1/2 to 3 minutes or until golden brown, turning once. Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely. Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture. Makes 3 dozen.
check out www.recipezaar.com. They did a promotion on doughnuts yesterday (its probably still up) and I am going to give it a go, today.
I watched Sweet Dreams and Gale Gand cooked this donut and said that she worked for Krispy Kreme before and the secret is potato starch. I included this recipe for the deep-frying method
Chocolate doughnuts
1/2-ounce dry yeast (2 (1/4-ounce) packages)
1/3 cup warm water
1/4 cup sugar
3/4 cup all-purpose flour
1/2 cup cake flour
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/4 cup hot water
3 ounces semisweet chocolate, melted
1/4 cup powdered sugar
1/2 teaspoon salt
6 ounce baking potato, like russets, cooked, peeled and riced
Chocolate glaze, recipe follows
Canola oil, for frying
In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
Chocolate Glaze:
4 ounces semisweet chocolate, chopped
1/2 cup cream
Chocolate Glaze: Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.
Wak some dough together shove it in the oven....when ready take it out and hope for the best.....
you need to fry them in a pan with lots of oil until they are golden brown.
You can get two lids from jars of the right size cut out the large one then the center. Heat your oil to 350 and be ready to turn them over.
If you want to "cheat" and don't want a bunch of fuss and to have to pick up a bunch of ingredients and make fast donuts you can try this.
Buy a package of already made pizza dough, most grocery stores have these in the deli. Sprinkle a little flour on the dough so that it makes it easier to roll out. Roll the dough out to about 1/2 inch thick. Heat up some oil (make sure it's not too hot!) Use a donut cutter and cut out your donuts and put them in the oil, cook until lightly browned on both sides. Once these are cool, you can dip them in a homemade glaze made out of powdered sugar, a little milk, vanilla. Or you can dip them in melted chocolate and sprinkles, nuts, whatever you want. Or you can make up a cinnamon/sugar mixture and dip them in that right when they come out of the oil. These are pretty good for a last minute/no fuss recipe. Though I do prefer homemade dough made from scratch, these really do work in a pinch when you don't have a ton of ingredients/time.