CINNAMON-SPICED DOUGHNUTS
Steps:
- Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
- In a small bowl, beat the egg with the water.
- In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.
- On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.
- Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.
- Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.
- Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.
APPLE CIDER (BAKED) DONUTS
Steps:
- Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray.
- In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening.
- In a liquid measure cup, combine the cider, buttermilk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.
- Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.
- With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed.
- Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) Bake until the cake just springs back when gently touched, 15 to 20 minutes.
- Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar.
BAKED DOUGHNUTS
These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!
Provided by sal
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
- In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
- Bake 12 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 43.7 g, Cholesterol 67.7 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 259.2 mg, Sugar 19.3 g
BUTTERMILK CAKE DOUGHNUTS
Making doughnuts at home might seem like a dream, but it's an attainable dream. Golden brown on the outside with a tender, cake-like crumb inside, these classic cake-style doughnuts rely on buttermilk and baking powder for their lift and rise. The dough is slightly sticky, but resist the urge to over-flour and over-knead. Like working with biscuits, the dough must be handled delicately or the doughnuts will have difficulty rising as they fry, becoming tough and dense. Be sure to use a thermometer to determine the temperature of oil - too hot and the doughnuts get too dark before cooking all the way through; not hot enough, they'll be greasy without that signature rise. These versatile cake doughnuts can be glazed, dusted in powdered sugar or tossed to coat in cinnamon sugar, but are their absolute best soon after they're fried.
Provided by Alison Roman
Categories breakfast, snack, pastries, dessert
Time 45m
Yield 8 doughnuts
Number Of Ingredients 19
Steps:
- Make the doughnuts: Heat 4 cups/960 milliliters of oil in a large heavy bottomed pot (preferably wider than taller) over medium heat to 375 degrees.
- In a large bowl, whisk together flour, sugar, baking powder, kosher salt and nutmeg.
- In a medium bowl, whisk together sour cream, buttermilk, egg, egg yolk and 3 tablespoons oil. Add the wet ingredients to the dry, using a wooden spoon to gently mix just until a dough comes together (you want to keep it rather shaggy; do not overwork the dough).
- Transfer dough to a floured work surface and knead 4 or 5 times, just until no wet or dry spots remain, sprinkling in additional flour as necessary (dough should feel supple but not wet).
- Pat dough (no need to use a rolling pin here) to a thickness of about ¾-inch. Using a 3 1/8- to 3 1/4-inch ring cutter, punch out as many circles as you can. Using a 1 ¼-inch ring cutter, punch out the center of each circle. (Dipping the rings in flour before each cut helps to avoid sticking.) The scraps of dough can be gathered and gently pressed again two more times to cut the rest of the doughnuts, continuing to flour your work surface as needed.
- Working in batches, gently lower doughnuts into the oil (no more than 4 or 5 at a time). Fry on one side until deeply golden brown, about 2 minutes. Flip with tongs or a skimmer and continue to fry until golden brown and cooked through, another 2 minutes.
- Drain doughnuts on a wire rack lined with paper towels and proceed with remaining doughnuts, making sure the oil returns to temperature between batches.
- To make the vanilla glaze: In a medium bowl, whisk together powdered sugar, buttermilk, vanilla extract and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
- Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, chopped nuts or toasted coconut.
- To make the chocolate glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, buttermilk and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
- Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, flaky sea salt, chopped nuts or toasted coconut.
Nutrition Facts : @context http, Calories 716, UnsaturatedFat 25 grams, Carbohydrate 106 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 416 milligrams, Sugar 69 grams, TransFat 0 grams
BUTTERMILK DOUGHNUTS
Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.
Provided by krisyk
Categories Bread Quick Bread Recipes
Time 25m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
- Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
- Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
- Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 30 g, Cholesterol 17.7 mg, Fat 4.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 188.7 mg, Sugar 16.6 g
BUTTERMILK DOUGHNUTS
I know what you are thinking.. buttermilk doughnuts? I thought the same too until I tried these. I got this recipe from my husband's hometown church cookbook. Since I don't always have buttermilk on hand, I do however always have the dried buttermilk for baking. I prefer that then to fresh buttermilk in these. If you do use the dried stuff, make as directed on the carton and follow all steps below that are listed... Turns out the same and the taste is AWESOME.. You can make them chocolately with little work, you can add apples to the batter and frost with a cinnamon icing. there is absolutely nothing you can't do with these. Hope you all enjoy!
Provided by WyomingMoonDust
Categories Breads
Time 18m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs until thick and lemony in color.
- Add sugar and beat until smooth.
- stir in vanilla.
- Sift dry ingredients together.
- Add to egg mixture alternating with the buttermilk.
- Turn out onto flour board and roll to 1/2 inch thickness.
- Cut with a floured doughnut cutter. Fry in oil * 375* until golden brown, about three minutes. You will need to turn these.
- Drain on paper towels.
- Melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. I do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment.
Nutrition Facts : Calories 239.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 36.1, Sodium 155, Carbohydrate 50, Fiber 1.2, Sugar 17.9, Protein 6
BAKED SPICED CAKE DONUTS
A deliciously moist and more wholesome version of cake donuts with lots of spiced flavor.
Provided by Francesca Federico
Categories Bread Quick Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray.
- Sift flour, sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt together in a bowl.
- Whisk applesauce, apple cider, melted butter, egg, and vanilla extract together in a small bowl. Stir into flour mixture gradually until ingredients are combined.
- Spoon batter into the prepared pan, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a donut comes out clean, about 17 minutes. Remove from the oven and let cool for 5 minutes before removing donuts from the pan.
- Combine sugar and cinnamon for topping in a shallow dish. Brush donuts with melted butter on both sides and dip into sugar-cinnamon combination.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 50.7 g, Cholesterol 33.2 mg, Fat 6.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 172.1 mg, Sugar 33.8 g
BAKED BUTTERMILK DONUTS
Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside! You won't think you're eating a donut-shaped muffin with this one! You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered sugar-water icing, or frost them with chocolate frosting.
Provided by brownie
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
- Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
- Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
- Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
- Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
- Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
- Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
- Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
- Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.5 g, Cholesterol 31.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 276.2 mg, Sugar 28.1 g
SPICED CAKE DOUGHNUTS
As part of our family's Halloween tradition, I make these delicious frosted doughnuts to serve with warm, spiced cider. Grated apples give them a scrumptious flavor and texture. -Katherine Nelson Centerville, Utah
Provided by Taste of Home
Time 35m
Yield 22 doughnuts.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. , Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours. , On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels., In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles.
Nutrition Facts : Calories 511 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 713mg sodium, Carbohydrate 94g carbohydrate (49g sugars, Fiber 2g fiber), Protein 8g protein.
BAKED BUTTERMILK SPICED DOUGHNUTS
Baked doughnuts contain less fat, found this in THe Healthy Body Cookbook...haven't tried but thought it might be a more healthy alternative that my little guy might like.
Provided by Chef Diva Divine
Categories Breads
Time 35m
Yield 12 doughnutd, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Lightly spray muffin pan with cooking spray; Whisk together egg whites vigorously until they are frothy. Add buttermilk, oil & continue to mix.
- Add the the whole wheat flou, all purpose flour, powdered sugar, nutmeg, cloves, mace, & cinnamon. Beat the mixture until smooth.
- Divide the bater evenly between the cups of muffin pan & bake 20 minutes.
- Cool pan on wire rack for 1 minute.
- Dump donuts from pan and let cool a few minutes , then sprinkle lightly with powdered sugar.
Nutrition Facts : Calories 95.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 49.4, Carbohydrate 17.9, Fiber 0.8, Sugar 10.1, Protein 3.7
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- In a large mixing bowl add the flour, sugar, baking powder, baking soda, salt, and nutmeg. Whisk together.
- Make a well in the center of the dry ingredients and add the buttermilk, egg, vanilla, and oil. Mix to combine.
- Bake in a 325-degree oven for 12 to 14 minutes, or until done. The donuts are ready when you insert a toothpick and it comes out clean.
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