Salty Bolinho De Chuva Savory Brazilian Doughnuts Recipes

SALTY BOLINHO DE CHUVA (SAVORY BRAZILIAN DOUGHNUTS)

Steps:

• In a large bowl, mix in the eggs, green onions and salt.
• While mixing with a wood spoon add the flour, corn starch, baking powder and milk until you get a batter similar to thick cake batter.
• Preheat a deep-fat fryer to 350 degrees.
• Using two tablespoons, take a spoon of batter and scrape off the batter into the fryer using the second spoon.
• Fry about six doughnuts each time until golden brown, about 3 to 4 minutes, flipping just once for overall browning. (The doughnut will flip by itself). Remove the doughnuts from the oil and drain and serve.

YEASTED DOUGHNUTS

Steps:

• In a medium bowl, whisk together 3 cups of the flour, the yeast, 6 tablespoons sugar, and the salt. Set aside.
• Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until a ball of dough forms. Add the softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a soft ball.
• Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, 2 to 2½ hours. Place the dough onto a floured surface and, using a rolling pin, roll it out to a thickness of ½ inch. Cut the dough using a 2½- or 3-inch doughnut cutter, gathering the scraps and rerolling them as necessary. Place the doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes.
• Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add the shortening to the pot and gradually heat the shortening over medium-high heat to 375 degrees. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about 30 seconds per side for the holes and 45 to 60 seconds per side for the doughnuts. Remove the doughnuts from the hot oil and drain on a paper towel-lined rimmed baking sheet or wire rack. Repeat with the remaining doughnuts, returning the fat to temperature between batches. Cool the doughnuts for about 10 minutes, or until cool enough to handle. Roll the warm doughnuts in the remaining 1 cup sugar. Serve warm or at room temperature.

GLUTEN-FREE DOUGHNUT HOLES ( GLUTEN-FREE DOUGHNUTS)

Steps:

• Heat oil in a deep fryer (375°F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.
• Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.
• Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).
• With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.
• Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.
• While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).

KRISPY KREME DOUGHNUTS AND DOUGHNUT HOLES (OHHH SO EASY)

Steps:

• Take the top off of a bottled coke and push it through the biscuit making a hole.
• Stretch the biscuit out as big as can without tearing.
• Mix the glaze together until it's really creamy.
• Fry the biscuit in hot oil (med-high heat) until golden brown and flip it over w/ a fork and fry the other side.
• Remove the doughnut and place it on a plate covered w/ a paper towel.
• Then while it's still hot dip the doughnut in the creamy glaze.
• The holes that you have roll them gently forming a ball and fry and dip them in the glaze.

BASIC DOUGHNUT HOLES

Steps:

• Combine well the oil, egg substitute and milk.
• In a separate bowl combine well the sugar, flour, baking powder, salt and nutmeg.
• Then add the egg mixture to the dry mixture and combine well; Drop by spoonful into hot (375°F.) oil in deep pan on stovetop or in deep fryer.
• Fry until golden brown (you may have to turn them over as they cook to get all parts browned).
• Remove from oil, draining carefully but while still damp from frying, roll hot doughnut holes in the granulated sugar or confectioner's sugar OR you may simply leave them plain.
• A terrific companion to your favorite coffee, tea or hot chocolate!