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

whats a good recipe for doughnuts?

I need to bring somthing for trivia at church

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  • Anonymous
    1 decade ago
    Favorite Answer

    POTATO DOUGHNUTS

    2 cups sugar

    3 whole eggs

    2 cups mashed potatoes

    1 cup milk

    5 tsp. baking powder

    4 cups all-purpose (not bread) flour

    1/2 tsp. salt

    1/2 tsp. nutmeg or mace

    1 tbsp. melted butter

    Combine all ingredients (a food processor may be used).

    Roll out on a lightly floured surface. Adjust dough consistency, if needed, adding flour if dough is too sticky or a little milk if too crumbly, until a soft, rollable dough is obtained. Add as little flour as is possible to avoid having heavy, tough, doughnuts.

    Cut out doughnut shapes using a doughnut cutter, two biscuit cutters or two glasses (a shot glass is a good size for cutting out the doughnut holes). Dip the cutters in flour before each cut.

    Use a spatula sprayed with non-stick spray to transfer the doughnuts to hot oil (about 370F). Turn once until browned on both sides and cooked through. If outside of doughnut browns before inside is cooked, reduce temperature.

    Remove from oil using a slotted spoon and drain on paper towels. Shake in a brown paper bag filled with granulated sugar (cinnamon may be optionally added) or dust with confectioners sugar while still warm. For a festive look, drizzle with confectioners icing and sprinkle with colored jimmies.

    Serve warm.

    DELUXE DOUGHNUT SUNDAE

    1 doughnut

    1 scoop vanilla ice cream

    Chocolate sauce

    Nuts

    Place the doughnut in dish. Put scoop of vanilla ice cream right in the center of the doughnut. Pour sauce over the top. Sprinkle with nuts.

    YEAST RISEN DOUGHNUTS

    Scald 1 cup of milk and add:

    1/4 cup sugar

    1 tsp. salt

    1/3 cup shortening (butter), softened

    Cool to lukewarm. Dissolve 1 pkg. active dry yeast in 1/4 cup lukewarm water; stir and let sit for 10 minutes.

    Combine the yeast mixture with the cooled milk mixture and add:

    1 cup all purpose flour

    2 eggs, lightly beaten

    1 tsp. pure vanilla

    Beat well; gradually add 2 1/2 cups flour, beating until smooth.

    Cover bowl and let rise in a warm, draft-free place until doubled in size.

    Roll dough out to a 1/2-inch thickness on a lightly floured work surface and cut using a doughnut cutter or two biscuit cutters dipped into flour before each cut. Let doughnuts rise for 30-60 minutes then fry in hot oil (365-375°F) until browned on both sides and cooked through. Remove from hot oil using a slotted spoon and drain on paper towels.

    Dip in glaze while still warm (not hot). Drain on a wire rack with a cookie sheet below to catch drippings.

    Glaze:

    2 cups confectioners' sugar

    1 tsp. pure vanilla

    few drops milk

    Add only enough milk to make glaze a good a good consistency for dipping the doughnuts. Add more sugar if glaze is too liquid, add more milk if glaze is too dry. Use a wooden spoon handle to hold the doughnuts while dipping. If desired, glazed can be drizzled over doughnut tops instead of dipping

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