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.
SPICED MOLASSES DOUGHNUT COOKIES
I don't know where this recipe came from, but my family has been making these cookies for four generations. I am from upstate New York, and I haven't met anyone who has heard of doughnut cookies outside of that area. But when folks try these, they love them! -Brenna Phillips, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen donut cookies plus donut hole cutouts.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, mix cocoa and oil until smooth. Beat in brown sugar, molasses, 1/4 cup water and egg. In a small bowl, whisk flour, baking soda, spices and salt; gradually beat into cocoa mixture. If necessary, add additional water to form a stiff dough., Transfer dough to a lightly floured surface; knead a few times, forming a smooth dough. Divide dough in half; roll each portion to 1/4-in. thickness. Cut with a floured 3-in. doughnut cutter. Place , doughnut and doughnut-hole cutouts 1 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely., In a bowl, beat butter, confectioners' sugar, 3 tablespoons milk, vanilla and salt until smooth. If necessary, beat in additional milk to reach spreading consistency. Spread over cookies. Sprinkle with jimmies. Let stand until set. Store in an airtight container.
Nutrition Facts :
MOLASSES FUDGE
The combination of molasses and spice in this fudge reminds many folks of gingerbread. Each piece has an appealing old-fashioned flavor.-Becky Burch, Marceline, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. , Grease the sides of a large heavy saucepan with 1/2 teaspoon butter. Add the sugars, cream, molasses and spices. Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook over medium-low heat until a candy thermometer reads 240° (soft-ball stage), stirring often. , Remove from the heat. Add vanilla and remaining butter (do not stir). Cool, without stirring, to 110°, about 55 minutes. , Remove thermometer; beat vigorously with a wooden spoon until mixture begins to thicken; add walnuts. Beat until fudge is very thick and mixture begins to lose its gloss, about 10 minutes., Quickly pour into prepared pan. While warm, score into 1-in. squares. When fudge is firm, use foil to lift candy out of pan; cut into squares. Store in an airtight container.
Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
MOLASSES DOUGHNUTS FROM DOT'S RECIPES
These are rich and spicy flavored doughnuts. This is Dot's recipe and she has made a few of these. She's 98!
Provided by Aroostook
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Oil needs to be approximately 4 inches deep.
- Use fryer or cast iron Dutch oven.
- Mix egg, sugar and butter.
- Add molasses and stir.
- Add flour and spices.
- Stir baking soda into sour milk and add to dough.
- Mix in gently and refrigerate for at least two hours.
- Turn chilled dough out on floured surface and roll out to ½ inch thickness.
- Cut out with doughnut cutter and fry, turning once (Do about 4 at a time).
- Drain on paper toweling.
- Makes 12 doughnuts and 12 doughnut holes.
- Roll in cinnamon sugar if you like.
Nutrition Facts : Calories 136.9, Fat 1.7, SaturatedFat 0.9, Cholesterol 20.7, Sodium 83, Carbohydrate 27.8, Fiber 0.5, Sugar 12.6, Protein 2.6
MOLASSES DOUGHNUTS
Make and share this Molasses Doughnuts recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 24 doughnuts
Number Of Ingredients 10
Steps:
- Cream sugar and butter together. Add milk, eggs and molasses. Mix well. Mix ands sift remaining ingredients. Add to liquid mixture and mix thoroughly. Refrigerate for 1 1/2 hours.
- Turn out on a lightly floured board and roll to 1/2 inch thickness - cut with doughnut cutter.
- Fry in deep hot fat, 375F, until golden brown. Sprinkle with sugar.
Nutrition Facts : Calories 115.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 22.5, Sodium 91, Carbohydrate 21.4, Fiber 0.5, Sugar 8.3, Protein 2.4
MOLASSES DOUGHNUTS
A sweet treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Quick Breads
Time 20m
Yield 36 doughnuts
Number Of Ingredients 10
Steps:
- Sift dry ingredients together very well.
- Beat egg; add molasses, sour milk and melted butter and mix well.
- Add dry ingredients and blend thoroughly.
- Preheat oil to 370F in a large saucepan or stockpot.
- Roll dough out on a floured board to 1/4" thickness.
- Cut with a floured doughnut cutter.
- Fry until brown, turn and brown on other side.
- Drain on paper towels and dust with sugar or confectioners' sugar, if desired.
Nutrition Facts : Calories 99.5, Fat 0.9, SaturatedFat 0.4, Cholesterol 7.4, Sodium 110.3, Carbohydrate 20.6, Fiber 0.5, Sugar 5.6, Protein 2.2
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