CB asked in Food & DrinkCooking & Recipes · 1 decade ago

Doughnuts?

I need a recipe for doughnuts, real doughnuts! Or is it donuts?

7 Answers

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  • 1 decade ago
    Favorite Answer

    New Orleans French Market Doughnuts

    Yields: 24 beignets

    1 cup water

    1 egg

    2 tbsp oil

    3 tbsp Nonfat Dry Milk Powder

    1/2 tsp nutmeg

    1 tsp salt

    3 1/2 cups bread flour

    2 1/2 tsp Yeast

    1/2 cup powdered sugar

    Place all ingredients except sugar in machine. Program for knead and first

    rise and press start. The dough will be sticky at first but will hold its

    shape. After the final cycle, it will be workable. When dough is finished,

    turn the dough out onto a floured surface and let it rest for 10 minutes.

    Roll the dough to a generous 1/4" thick and cut it into 2" squares.

    Cover the squares with a clean towel and let rise for 30 minutes. Add the

    powdered sugar to a medium-size clean paper bag. Lay out paper towels to

    drain the doughnuts. Heat 1 to 1 1/2 " of oil to 375øF. Do not add too many;

    add once or it may cool the oil too much. Gently brush the uncooked squares

    to remove any extra flour. Slide them into the heated oil. When they pop to

    the surface, spoon the hot oil over them constantly until they are puffed.

    Turn the squares and cook until they are a light golden color on both sides.

    It should take 1 to 2 minutes. Cut the first couple of squares in half to be

    sure there is not sticky uncooked dough inside.

    Remove from hot oil with slotted spoon and drain on paper towels. While

    warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and

    shake until they are well coated. Serve immediately.

    Israeli Doughnuts

    1 scant tablespoon (1 package) dry yeast

    4 T sugar

    3/4 c lukewarm milk (or),Warm water

    2 1/2 c all-purpose flour

    1 pn salt

    1 t cinnamon,Ground

    2 eggs --,Separated

    2 T butter (or margarine softened

    1 apricot (or strawberry) preserves -- for filling

    1 sugar

    1 oil -- for deep-frying

    Child: Sift the flour and mix it with the remaining sugar; salt;

    cinnamon; egg yolks; and the yeast mixture.

    Adult with Child: Knead the dough until it forms a ball. Add the butter

    or margarine. Knead some more; until the butter is well absorbed.

    Cover with a towel and let rise overnight in the refrigerator.

    Adult: Roll out the dough to a thickness of 1/8 inch.

    Child: Cut out the dough into 24 rounds with a juice glass; or any

    object about 2 inches in diameter. Take 1/2 teaspoon of preserves and

    place in center of 12 rounds. Top with the other 12. Press down at

    edges; sealing with egg whites. Crimping with the thumb and second

    finger is best. Let rise for about 30 minutes.

    Adult: Heat 2 inches of oil to about 375. Drop the doughnuts into the

    hot oil; about 5 at a time. Turn to brown on both sides. Drain on

    paper towels.

    Child: Roll the doughnuts in sugar.

    Baked Doughnuts (low fat)

    Source: ConAgra Foods.

    Prep Time: 20

    Cooking Time: 20-30 minutes

    Makes: 10 servings (1 doughnut each)

    Ingredients

    PAM® Butter No-Stick Cooking Spray

    2 cups buttermilk baking mix

    1/2 cup granulated sugar, divided

    1/4 teaspoon ground nutmeg

    1/2 cup low-fat sour cream

    1 large egg, lightly beaten

    1/4 teaspoon ground cinnamon

    Directions

    Preheat oven to 425°F. Spray baking sheet with cooking spray. Mix baking mix,

    1/4 cup sugar and the nutmeg in medium bowl until well blended. Stir in sour

    cream and egg.

    Place dough on lightly floured surface; knead 10 times. Roll dough to 1/2-inch

    thickness. Cut with floured 2-inch doughnut cutter. Repeat rolling and cutting

    with dough scraps until all of the dough is used. Place doughnuts, in single

    layer, on prepared baking sheet.

    Bake 10 to 12 minutes, or until golden brown. Mix remaining 1/4 cup sugar and

    the cinnamon in shallow dish; set aside. Spray both sides of doughnuts with

    cooking spray. Add to sugar mixture; turn to evenly coat both sides.

    Drop Doughnuts

    * 1 egg, slightly beaten

    * 1/2 c. sugar

    * 1/2 c. milk

    * 2 tbsp. oil

    * 1 tbsp. baking powder

    * 1 tsp. nutmeg (or cinnamon if desire)

    * Oil for frying

    - In a medium to large mixing bowl, beat egg slightly. Add sugar, oil and milk. Sift dry ingredients and add to egg mixture, stirring well. Dough will be slightly stiff. Refrigerate dough while heating the oil for frying.

    - Heat oil to 350 degrees and drop dough by the teaspoon (or cookie scoop). Turn once. Fry until golden brown and cooked all the way through. Drain. Shake in a bag of powdered sugar, powdered sugar and cinnamon or a regular cinnamon and sugar. Especially delicious warm.

    Buttermilk Doughnuts

    Recipe By :Betty Raunschendorfer, Sidney, Montana

    Serving Size : 48 Preparation Time :0:00

    Categories : Brunches

    Muffins/Scones/Rolls/Biscuits

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    4 eggs

    2 cups sugar

    1/3 cup butter or margarine -- melted

    1 teaspoon vanilla extract

    5 1/2 to 6 cups flour

    2 teaspoons baking powder

    2 teaspoons baking soda

    1 teaspoon salt

    1 teaspoon ground nutmeg

    2 cups buttermilk

    oil -- for deep-frying

    additional sugar, cinnamon sugar or powdered

    sugar -- optional

    In a bowl, beat eggs and sugar until light and lemon colored. Add

    butter and vanilla; mix well. Combine the flour, baking powder,

    soda, salt and nutmeg; add to the egg mixture alternately with the

    buttermilk. Cover and refrigerate for 2-3 hours.

    On a lightly floured surface, roll the dough to 1/2" thickness. Cut

    with a 3" doughnut cutter.

    In an electric skillet or deep fat fryer, heat oil to 375 degrees.

    Fry doughnuts, a few at a time, for 1 minute on each side or until

    golden. Drain on paper towels. Roll in sugar if desired.

  • Anonymous
    1 decade ago

    My mom & I make this all the time for breakfast :)

    They`re delicious.

    You can add some chocolate frosting or sprinkles or somethin` else to add some flavor & decoration.

    They`re just as good as the ones at like SAFEWAY& DUNK N` DONUTS but even better <3

    BAKED DONUTS

    1/3 c. butter

    1/2 c. sugar

    1 egg, beaten

    1 1/2 c. flour

    2 1/4 tsp. baking powder

    1/4 tsp. salt

    1/4 tsp. nutmeg

    1/2 c. milk

    Cream butter and sugar; add beaten egg and mix well. Mix in dry ingredients and milk. Fill greased muffin tins 1/2 full. Bake 350 degrees, 20-30 minutes.

    Dip donuts in:

    1/2 cup melted butter

    Then roll in mixture of:

    1 cup sugar

    2 tsp. cinnamon

    Source(s): Good Luck :)
  • 1 decade ago

    2 quarts oil for deep frying

    1 (10 ounce) can refrigerated buttermilk biscuit dough

    1 cup confectioners' sugar

    DIRECTIONS

    Heat oil in deep-fryer to 375 degrees F

    Separate out the biscuits and cut a hole in the middle of each one, like you would a doughnut. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.

    Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.

    Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.

  • 1 decade ago

    Cake Doughnuts:

    40 min 15 min prep

    48-60 doughnuts

    2 cups potatoes, mashed well

    1 3/4 cups sugar

    3 eggs, beaten

    2 tablespoons melted butter

    5 cups all-purpose flour (approximately)

    4 teaspoons cream of tartar

    2 teaspoons baking soda

    1 cup milk

    1 teaspoon salt

    1 1/2 teaspoons cinnamon

    1. Combine potatoes, sugar, eggs, and butter.

    2. Sift together flour, baking soda, cream of tartar, salt, and cinnamon.

    3. Add to potato mixture alternately with milk, ending with dry ingredients.

    4. If dough is too wet to roll out, add a little more flour.

    5. Chill 1 1/2 hours in fridge.

    6. Turn out onto a well floured board and roll out 1/4" thick.

    7. Cut with a floured doughnut cutter.

    8. Fry doughnuts and holes in 360F.

    9. deep fat.

    10. Turn only once.

    11. Drain on paper towels, then cool on a rack.

    12. Leave plain or roll in cinnamon sugar.

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  • 1 decade ago

    Have some french bread and cook it then you let it cool for a while but not to long then shape it in to the doughnut and and a cake frosting on top anykind that you want. If you do not like french bread any other bread can b used. And remember it is not a perfect susetution.

  • 1 decade ago

    I would suggest going to http://www.cooks.com they have the best recipes for a variety of different ones.

    If you are feeling a bit lazy though- you can purchase those biscuits in a can, pop a hole in them, toss them on some hot grease (oil) and brown on each side. Take them out throw them on some sugar, powdered or not, or whatever other type topping and enjoy.

  • 1 decade ago

    Here's glazed--> www.recipezaar.com/158132

    Source(s): www.recipezaar.com/158132
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