Maxim Donut Bites Traditional Donuts Recipes

MAXIM DONUT BITES: HEALTHWISE DONUTS

Steps:

• Preheat Donut Bites machine for 5 minutes.
• Combine dry ingredients in a medium mixing bowl. Make a well in the center; add milk, honey, egg whites, oil and vanilla. Stir just until dry ingredients are moistened and batter is smooth.
• Fill each donut hole with a heaping tablespoon of batter.
• Close unit and lock into place.
• Bake for 3 - 3 1/2 minutes or until donuts are browned.
• Remove donuts from machine and repeat with remaining batter.
• *If donuts become too light during baking, add 1 to 2 tablespoons additional flour.

THE BEST OLD-FASHIONED DOUGHNUTS

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.

DOUGHNUTS

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.

MAXIM DONUT BITES: TRADITIONAL DONUTS

Steps:

• Preheat Donut Bites machine for 5 minutes.
• While it is preheating, mix all dry ingredients together. Add and mix wet ingredients with dry ingredients.
• Mix until smooth.
• Lightly oil the surface of the Donut Bites machine.
• Fill each donut hole with a heaping tablespoon of batter.
• Close and lock unit into place.
• Bake for 3 - 3 1/2 minutes or until donuts are browned.
• Remove donuts from machine and repeat with remaining batter.
• For chocolate flavored donuts: add 2 tablespoons unsweetened cocoa powder and adjust sugar to taste.

EASY DONUTS

Steps:

• Cut or tear each biscuit in half.
• Roll in palm of hand to finger shape.
• Stretch and join ends together.
• Drop in hot lard at 350 degrees.
• Brown on both sides.
• Drain on absorbent paper.
• Drop in paper sack with mixture of sugar and cinnamon.
• Shake until coated.

BENS MINI DOUGHNUT BITES

Steps:

• Slowly heat the milk in a saucepan until tepid (37°C if using a thermometer). Whisk in the butter, caster sugar and the beaten eggs. Place the yeast into a bowl and and a little milk mixture to the yeast Use your hands to form a smooth paste. Transfer the yeast into the saucepan containing the milk mixture, whisking to combine.
• Sift the flour and ½ teaspoon of salt into a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover the bowl with cling film and set aside in a warm place to prove for approx 1 hour.
• Place remaining caster sugar in a bowl.
• Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C.
• Spoon donut mixture into 2"/5cm round balls into the hot oil, ensuring you allow room in the pan for the balls to expand. Cook for 2 minutes then turn over, cook for another 2 minutes or until golden and cooked throughout. Remove from oil, drain on paper towel, then once they are cooled slightly, roll them in the sugar until adequately covered.
• If you are filling the doughnuts make an incision into the doughnuts and place jam (or other filling) into a small piping bag and attatch a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill. Alternatively, place the jam, clotted cream and melted chocolate into small dipping pots and serve.
• Tip: To melt the chocolate, break into smaller pieces and place into a large bowl. put a couple of inches of water in a pan, boil the water then turn heat down to minimum. Place the bowl over the pan, ensuring the water is not touhing the base of the bowl. The Chocolate should melt after 5-7 minutes, ensure to keep stirring throughout until all lumps have disapeared and you have a lovely smooth texture.

CAKE DONUTS

Steps:

• Preheat oven to 325*. Spray pan lightly with cooking oil. In bowl mix together flour, sugar, baking powder, and salt. Add butter, eggs, milk, vanilla, nutmeg, and cinnamon. Beat until well blended. Fill each Donut Hole 2/3 full. Bake 8 minutes or until top springs back when lightly touched. Cool. Remove from pan and dip into glaze. Decorate with sprinkles, nuts, shaved chocolate or coconut. Donuts may also be dipped into cinnamon and sugar instead of the glaze. When the pan has cooled, wipe clean with cloth or paper towel and repeat process. Yields approximately 36 mini donuts. Glaze: 1 cup powdered sugar mixed with 2 Tblsp. HOT water.

MAPLE-BACON DOUGHNUT BITES

Steps:

• In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened., Heat oil to 350° in an electric skillet or deep fryer. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry 3-4 minutes or until golden brown, turning often. Drain on paper towels., In a small bowl, mix confectioners' sugar, maple syrup, milk and vanilla until smooth. Dip warm doughnuts into glaze; sprinkle tops with bacon.

OLD FASHION SOUR CREAM DONUTS

Steps:

• Sift your dry ingredients in a medium size bowl, set aside.
• In another bowl, mix your wet ingredients.
• Add your dry ingredients into the wet, mix 1/3 of the flour mixture, stir well. Add another 1/3, mix well and so forth.
• Refrigerate for an hour.
• Flour your surface and roll your dough out to 1/2" thick. Using a biscut cutter or glass, cut out doughnuts. Use a smaller cutter to cut out the holes. If you don't have a smaller one, a pill bottle works well too to cut out the holes. Use your imagination, you will find something.
• Heat about 2" of oil over low-medium heat to 325, use a candy thermometer for this. Don't have one? Get one! It can make all the difference in how a recipe turns out .When oil has reached 325 keep an eye on it! Once you have started heating your oil, DO NOT LEAVE IT, EVER! Bad things can happen, very bad!
• Fry your donuts until browned on each side, drain on wire rack or paper towels.
• Dip in your glaze and give a few minutes for the glaze to set up.
• For the Glaze: Mix everything in the order it's listed, add more water for a thinner glaze.