HOMEMADE DOUGHNUT RECIPE
This delicious doughnut recipe is versatile & simple. Doughnuts rise in the refrigerator overnight. All you have to do in the morning is cook them.
Provided by Rebecca Blackwell
Yield 24
Number Of Ingredients 11
Steps:
- Pour the milk into the bowl of a standing mixer, and sprinkle in the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. Whisk in the egg, egg yolk, melted butter, vanilla and lemon zest.
- Fit your mixer with the dough hook, add 5 cups of the all-purpose flour and mix on low speed (speed number 2) until the dough begins to come together. Slowly add enough of the remaining cup of flour so that the dough comes together into a soft, slightly sticky ball. Depending on the humidity in the air, this might take the entire remaining cup or only a bit of it. What you're looking for is a soft, smooth ball of dough that clings to the dough hook, and does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl. If you stop the mixer and touch the dough, it should feel slightly sticky, but not so wet as to be confused with cookie dough.
- Once the dough has come together, sprinkle in the nutmeg and salt. Continue to kneed in the mixer for about 8-10 minutes. The dough should look very soft and smooth.
- Butter a large bowl and dump the dough into the bowl. Butter a piece plastic wrap (or spray with non-stick spray) and use it to cover the bowl. Let the dough rise at room temperature for 1-2 hours, until the dough has doubled in size.
- While the dough rises cut out 24 squares of parchment paper, each square about 1-inch larger on all sides than the cutter you will be using to cut out the doughnuts. (This is unnecessary if you are only making doughnut holes. For doughnut holes, simply cover a baking sheet with parchment paper.)
- Set 2 baking sheets out on the counter. After the dough has risen, dump it out of the bowl onto a clean countertop and roll out to 1/2 inch thick. Cut out the doughnuts using a dough cutter. Place each doughnut on one of the individual squares of parchment paper and lay it on a baking sheet. Continue to roll out the scraps and cut doughnuts from the dough until you've used all the dough.
- Spray sheets of plastic wrap with non-stick spray and cover the doughnuts. At this point you can leave the doughnuts on the counter to rise for about 1 hour before frying, OR you can place the doughnuts in the refrigerator to let rise overnight. If refrigerating the dough, let rest at room temperature for 1 hour before frying.
- Pour enough vegetable oil into a large, deep saucepan to come up the sides 3 or 4 inches. Heat the oil to 370 - 375 degrees.
- Place 2 or 3 of the doughnuts into the hot oil, parchment and all. Immediately after lowering them into the hot oil, use a pair of kitchen tongs to remove the parchment. Let the doughnuts cook in the hot oil until the bottom is a deep golden brown, 3-5 minutes.
- Using a slotted spoon, gently flip the doughnuts over in the oil and cook another 3-5 minutes until both sides are golden brown. Using the slotted spoon, transfer the doughnuts to paper towels to drain. Do your best to keep the temperature of the oil between 360-370 degrees.
Nutrition Facts : ServingSize 1 unfilled and unglazed doughnut, Calories 194 calories, Sugar 5.3 g, Sodium 206.9 mg, Fat 6.4 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 29.3 g, Fiber 1 g, Protein 4.4 g, Cholesterol 17.4 mg
THE BEST OLD-FASHIONED DOUGHNUTS
We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy-and we achieved it! The classic craggy edges add a pleasant texture and hold onto the sweet glaze. A combination of buttermilk and sour cream provides tang and richness. But the secret ingredient to the batter is vegetable oil. Surprisingly, it doesn't weight the doughnuts down but makes them even more moist and tender.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 doughnuts and 8 holes
Number Of Ingredients 11
Steps:
- Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
- Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
- Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
- Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
- Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
- Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
- Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
- Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.
HOT SUGARED DOUGHNUTS
Sweet picnic-friendly treats that will be gobbled up in seconds by kids and adults alike
Provided by Jane Hornby
Categories Treat
Time 35m
Yield Makes 20 small doughnuts
Number Of Ingredients 7
Steps:
- Put the flour, yeast, sugar and 1⁄2 tsp salt into a large bowl, mix, then make a well in the middle. Beat the egg yolks, milk and melted butter together, tip into the well, then bring together with a cutlery knife. The dough will seem wet and rough. Leave to stand for 10 mins, after which it will have firmed a little.
- Oil the work surface and your hands, then tip out the dough and knead for about 5 mins until it looks smoother and feels springy. Keep oiling your hands if the dough sticks. Let it rise in an oiled, covered bowl in a warm place for about 2 hrs or until doubled in size.
- Give the dough another quick knead, then shape into walnut-size balls and place on baking sheets, well spaced. Cover again, then leave to rise for 30 mins-1 hr until risen and the dough no longer springs back when you prod it. Heat oven to 190C/fan 170C/gas 5.
- Bake for 12-15 mins until risen and dark golden. Can be frozen at this stage for up to 1 month. Defrost, then reheat for few mins in the oven. Melt 50g butter in a pan and put 50g sugar into a large bowl. Let the doughnuts cool for a few mins, then brush with butter and roll in sugar. Spoon a few tbsp jam into a piping bag with a 5mm nozzle. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little jam. Best served warm.
Nutrition Facts : Calories 135 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Protein 2 grams protein, Sodium 0.21 milligram of sodium
EGG YOLK DOUGHNUTS
Make and share this Egg Yolk Doughnuts recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- mix all together put in frig 1/2 hour at least to be able to work dough
- cut with doughnut cutter
- fry until brown.
Nutrition Facts : Calories 266.4, Fat 4.5, SaturatedFat 2.3, Cholesterol 73.5, Sodium 176, Carbohydrate 50.3, Fiber 1, Sugar 21.4, Protein 5.7
JELLY DOUGHNUTS
There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. -Kathy Westendorf, Westgate, Iowa
Provided by Taste of Home
Time 40m
Yield 16 doughnuts.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.
Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 188mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
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- Scald milk: Pour milk into a small saucepan over medium/low heat, stirring constantly to prevent film from forming. Once milk reaches 180˚F, or you see milk steaming, remove from heat and transfer to a measuring cup to cool to 115˚F on a thermometer.
- Proof dough: In a large mixing bowl, add 1 cup flour, 1/4 cup sugar, 1 packet yeast and 1/4 tsp salt, and whisk to combine. Add 2/3 cup warm milk, whisk in 1/4 cup oil, 2 egg yolks, and 1/2 tsp vanilla extract and whisk to combine. Cover with plastic wrap and let rest at room temperature 10-15 minutes or until some bubbles form on the surface (this indicates your yeast is active).
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- Let dough rise: Cover bowl with plastic wrap and set in a warm 100˚F oven for 45 min or at room temp for 1.5 to 2 hours until doubled in size.
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