E-Z DOUGHNUTS
This recipe came from my son's Cub scout pack. These doughnuts are a favorite treat on camp outs, for both the kids and adults!
Provided by Rick B2
Categories Breads
Time 12m
Yield 10 Doughnuts
Number Of Ingredients 4
Steps:
- Separate biscuits and stretch slightly to enlarge them. Poke your finger through center of each one to form doughnut hole.
- Heat oil in small size skillet (you can also use a deep fryer) to about 350°F.
- There should be enough oil to float the doughnuts when cooking, so the amount of oil used will depend on the pan size.
- Place several doughnuts in the oil and fry until golden brown on first side then turn over to finish!
- Place cooked doughnuts on paper towel to drain slightly. In a bowl to which you have added a mixture of the sugar and cinnamon (you can vary this depending on your own taste), place one or two doughnuts at at a time and coat both sides.
Nutrition Facts : Calories 544.7, Fat 48.8, SaturatedFat 7, Cholesterol 0.3, Sodium 368.2, Carbohydrate 26.1, Fiber 0.5, Sugar 12.7, Protein 2.5
DOUGHNUTS
Homemade doughnuts are a bit of a project, but they're less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you've mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
Provided by Mark Bittman
Categories breakfast, snack, dessert
Time 3h
Yield About 1 dozen.
Number Of Ingredients 8
Steps:
- Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
- Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
- Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
- About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
- Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 6 grams, TransFat 0 grams
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