SUPER EASY DOUGHNUTS
Really quick and easy donuts made from ingredients you probably already have. My 3 year old loves these because he can have them whenever he wants. There's hardly any waiting time. Use any topping you want. Our favorite is powdered sugar!
Provided by STEPHY800
Categories Bread Quick Bread Recipes
Time 16m
Yield 18
Number Of Ingredients 11
Steps:
- Stir the vinegar into the milk, and let stand for a few minutes until thick.
- In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
- Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 19.9 g, Cholesterol 10.7 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 73.6 mg, Sugar 9.3 g
DELICIOUS HOMEMADE DONUTS
Real homemade, no shortcuts here. I love bavarian cream (vanilla pudding) filled donuts dusted with powdered sugar or strawberry filled donuts dusted with granular sugar. Make the donuts and let your imagination get creative with fillings & toppings. These taste very close to Dunkin' Donuts.
Provided by 2Bleu
Categories Breads
Time 2h35m
Yield 10 donuts
Number Of Ingredients 12
Steps:
- In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl.
- Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
- Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
- Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
- Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
- Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.
Nutrition Facts : Calories 121.6, Fat 2.2, SaturatedFat 1.1, Cholesterol 22.6, Sodium 140.1, Carbohydrate 21.2, Fiber 0.9, Sugar 2, Protein 3.9
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