50 Minute Donuts Recipe By Tasty

Steps:

• In a bowl, add the milk, sugar, and yeast together and stir to combine.
• In a separate bowl, add butter, eggs, and vanilla extract and mix well.
• Add the milk mixture to the bowl with eggs and mix well. Gradually add the flour, little by little, until fully incorporated.
• Place the dough on a lightly floured surface and knead for 5 minutes until smooth.
• Gently press the dough with a finger to ensure it springs back up from the indentation.
• Place the dough in an oiled bowl. Cover the dough lightly with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour or until doubled in size.
• Knead the dough one more time and place the dough in an oiled bowl. Once placed, cover with plastic wrap and let rest in the refrigerator overnight.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and doughnut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come just 2 inches (5 cm) up on the side of a heavy pot.
• Once liquified, heat the shortening to 375°F (190°C).
• Fry the donuts in batches for 45 seconds on each side or until golden brown.
• To make the glaze, combine the milk and sugar and stir until smooth.
• To make the white chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the pink ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the violet ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the milk chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• Dunk or drizzle your doughnuts and top with sprinkles (optional).
• Enjoy!

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
• In a liquid measuring cup, combine the egg, egg yolk, buttermilk, milk, vanilla, and melted butter.
• Turn the mixer to medium-low speed. Slowly pour in the wet ingredients, then mix for 4-6 minutes, until the dough is smooth and supple.
• Grease a large bowl and a spatula with nonstick spray. Use the spatula to scrape the dough into the greased bowl. Cover with plastic wrap and set somewhere warm to rise until doubled in size, about 2 hours.
• While the dough is rising, make the pastry cream: Add the milk to a medium saucepan and bring to a simmer over medium heat.
• Add the egg and egg yolks, sugar, cornstarch, and salt to a medium bowl. Whisk until smooth.
• Slowly add about ½ cup (120 ml) of the warm milk to the egg mixture, whisking constantly to increase the temperature gradually without cooking the eggs.
• Pour the egg mixture into the pot of milk and cook over medium heat, whisking constantly, until thickened, 2-3 minutes.
• Remove the pot from the heat and whisk in the butter, vanilla, and lemon juice.
• Strain the custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Let cool to room temperature for 30 minutes, then chill in the refrigerator until ready to use.
• Once the pastry cream has cooled, stir in the rainbow sprinkles. Transfer to a piping bag fitted with a small round metal tip.
• Line a baking sheet with parchment paper and grease with nonstick spray.
• Punch the dough down and turn out onto a lightly floured surface. Roll the dough out to ½-inch ( ¼ cm) thick. Using a 3-inch round cutter, punch out donuts without holes. Reroll the excess dough once to cut out more donuts. You should have 6-8 total.
• Transfer the donuts to the prepared baking sheet and cover with a kitchen towel. Set aside for 1-2 hours, until doubled in size.
• While donuts are rising, make the frosting: In a stand mixer fitted with the whisk attachment, combine the mascarpone, heavy cream, granulated sugar, vanilla, salt, and pitaya powder. Whip on medium speed until soft peaks form, 5 minutes.
• Heat the oil in a large pot over medium-high heat until it reaches 350°F (180°C).
• Working in batches, fry the donuts in the hot oil until golden brown, 2-3 minutes per side. Transfer to a wire rack to cool.
• Pipe the pastry cream into the center of each donut.
• Dip each donut in the frosting, then cover liberally with rainbow sprinkles.
• Enjoy!

Steps:

• Fill a large pot with 2 inches (5 cm) of canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
• In a medium bowl, mix together the sugar, cinnamon, salt, and ground Szechuan peppercorns. Set aside.
• On a lightly floured surface, use a rolling pin to roll out the biscuits to ¼-inch (6 mm) thick. Using a 2-inch (5 cm) round cutter, punch a mini donut hole out of each biscuit. Discard the remaining dough or save for another use.
• Working in batches, add the donut holes to the hot oil and fry for 3 minutes on one side, until golden brown. Flip and cook on the other side for 1-2 minutes more, until cooked through and golden brown all over. Use a wire skimmer to transfer the donut holes to a wire rack set over a baking sheet. Let drain for a minute, then transfer the warm donuts to the sugar mixture and toss well to coat.
• Enjoy!

Steps:

• In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
• In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
• Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
• Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
• Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour, or until doubled in size.
• Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
• Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
• In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
• Strain the glaze through a fine-mesh sieve to remove any lumps.
• Dunk the donuts in the glaze or drizzle the glaze on top.
• Enjoy!

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.