MOM'S CHEAT DOUGHNUTS
These were a rare and special treat my Mother would make for my brother and I when we were young. The topping I listed is sugar and cinnamon because that is what we always had as children. But these quick doughnuts can be topped with any number of things such as a chocolate glaze, powdered sugar or even a plain glaze sprinkled with nuts.
Provided by Debbwl
Categories Breads
Time 25m
Yield 10 doughnuts and holes
Number Of Ingredients 6
Steps:
- In deep fat fryer or heavy saucepan, heat about 1 quart oil to 350 degrees Fahrenheit.
- Separate dough into 10 biscuits.
- Cut hole in center of biscuits, using small cookie cutter.
- Fry biscuits and holes in oil at 350 degrees Fahrenheit a few at a time for about 1-1/2 minutes on each side or until golden brown.
- Drain on paper towels.
- Add cinnamon sugar (optional): While warm, roll in sugar or cinnamon and sugar mix.
- Add glaze (optional):.
- Mix together powdered sugar, milk and vanilla. Dip donuts in the glaze.
Nutrition Facts : Calories 165.9, Fat 3.2, SaturatedFat 1.2, Cholesterol 0.8, Sodium 223.4, Carbohydrate 33.1, Fiber 0.3, Sugar 25, Protein 1.7
MY MOM'S RAISED DOUGHNUTS
I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.
Provided by Peggianne
Categories Bread Yeast Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
- Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
- Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
- Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
- Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
- Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
- Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
- Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
- Drain the doughnuts on paper towels to absorb oil.
- In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 24 g, Cholesterol 16.1 mg, Fat 11 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 106.8 mg, Sugar 7.8 g
MOM'S CHEAT DOUGHNUTS
These were a rare and special treat my Mother would make for my brother and I when we were young. The topping I listed is sugar and cinnamon because that is what we always had as children. But these quick doughnuts can be topped with any number of things such as a chocolate glaze, powdered sugar or even a plain glaze sprinkled...
Provided by debbie lopez
Categories Other Breakfast
Time 25m
Number Of Ingredients 4
Steps:
- 1. In a heavy saucepan or deep fat fryer, heat about 1 quart of oil to 350 degrees Fahrenheit.
- 2. Separate dough into 10 biscuits.
- 3. Cut hole into center of each biscuit using a small cookie cutter.
- 4. Fry biscuits and holes in hot oil a few at a time for about 1 to 1 1/2 minutes on each side or until golden brown.
- 5. Drain on paper towels.
- 6. While still warm, roll in sugar or cinnamon and sugar mixture.
- 7. Hope you enjoy these as much as we did growing up.
MOM'S RAISED DOUGHNUTS
My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.
Provided by Peggi Anne Tebben
Categories Other Desserts
Time 3h15m
Number Of Ingredients 12
Steps:
- 1. SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
- 2. SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
- 3. POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
- 4. ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
- 5. KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
- 6. ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
- 7. LET RISE on the board until very light (40-60 minutes).
- 8. DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
- 9. DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar. NOTE: This recipe is not recommended for use with self-rising flour.
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