CRISPY AND CREAMY DOUGHNUTS
I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop.
Provided by Kelly
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 18
Number Of Ingredients 13
Steps:
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
- Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 47.3 g, Cholesterol 31.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 4.2 g, Sodium 171 mg, Sugar 20.3 g
CRISPY AND CREAMY DOUGHNUTS
"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."
Provided by george59102
Categories Breakfast
Time 35m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a deep-frier to 350 degrees F (175 degrees C).
- In a small bowl sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed.
- Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
- Knead until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
- Cut with a floured doughnut cutter. Gentlely place the doughnuts in the hot oil. Don't crowd the doughnuts.
- Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is at a runny consciencey.
- Fry the doughnuts until golden brown on each side. Dip in the glaze while still warm.
- Put a cookie sheet under a wire rack. Place the glazed doughnut on the wire rack and let the excess glaze drip off.
Nutrition Facts : Calories 716.2, Fat 57.3, SaturatedFat 10.1, Cholesterol 32.5, Sodium 178.7, Carbohydrate 46.7, Fiber 1.1, Sugar 18.8, Protein 5.3
KRISPY KREME DOUGHNUTS AND DOUGHNUT HOLES (OHHH SO EASY)
These doughnuts are so so good. For a fast breakfeast this is definitly the way to go. My mom use to make these for me growing up and when you can't get the real Krispy Kreme these are second best. It's important to let the doughnut drain on a paper towel. You really have to move fast and it's fun to let the kids help ya.. Go ahead and make the glaze and have it ready before frying.. Stretch out all the doughnuts before you begin they will shrink but right before you fry the doughnut stretch it back out.. I always set up a little assembly line so to speak.. I have all the doughnuts stretched out on a plate to the left of the stove then I have the pan w/ hot oil. To the right I have the plate that is covered w/ paper towels, next to that I have the bowl of glaze and then I have the dish that will hold the doughnuts... You have to move fast w/ this recipe because you have to dip the dougnuts in the glaze while their hot....
Provided by Parkers Mom
Categories Breads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 561.4, Fat 24, SaturatedFat 12, Cholesterol 42.2, Sodium 445.6, Carbohydrate 83.8, Fiber 0.8, Sugar 60.1, Protein 3.9
BOSTON CREAM DOUGHNUTS
Make and share this Boston Cream Doughnuts recipe from Food.com.
Provided by MarieRynr
Categories Breads
Time 1h2m
Yield 18-20 doughnuts
Number Of Ingredients 20
Steps:
- For the dough, hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve the yeast.
- Whisk in the milk and shortening.
- Stir in the eggs, sugar, salt and 3 cups of the flour.
- Mix to make a soft dough.
- Knead with the dough hook on the lowest speed of the mixer for 8 to 10 minutes, gradually adding more flour as required to form a soft but elastic dough.
- Place the dough in a lightly greased bowl, cover the bowl with a damp cloth and let rise for 45 minutes or until doubled.
- For the filling, whisk the sugar, flour, and egg yolks together in a bowl.
- In a small saucepan, bring the milk to a boil.
- Stir 2 TBS of the hot milk into the eggyolk mixture to temper the yolks and prevent curdling.
- Stir the egg mixture into the milk and stir constantly until thickened and beginning to boil gently.
- Remove from heat.
- Stir in the butter and vanilla and let cool.
- Place in a bowl, covering with plastic wrap to help prevent a skin from forming.
- Put in the fridge until needed.
- Turn the dough onto a lightly floured surface.
- Pinch off pieces and form into small balls, about the size of golf balls.
- Cover and let rise for 25 minutes.
- In a dutch oven heat 4 inches of oil to 375*F.
- Add the doughnuts a few at a time and fry for 30 to 40 seconds, until deep brown on first side.
- Turn and fry on the second side for 15 to 30 seconds.
- Using a slotted spoon, transfer to paper towels to drain and let cool.
- Whisk the custard to smooth and fluff it.
- Put the custard in a pastry bag fitted with a large plain tip.
- Split each cooled doughnut in half and pipe or spoon in some custard.
- For the glaze, melt the butter and chocolate in a double boiler over barely simmering water.
- Add the sugar and vanilla, stirring until smooth.
- Add enough water to make a thin glaze.
- Let cool for 1 minute, then drizzle over the doughnuts.
- If the glaze gets too stiff, add more hot water to make it workable again.
- Enjoy!
Nutrition Facts : Calories 245.1, Fat 8.4, SaturatedFat 3.8, Cholesterol 62.4, Sodium 154.7, Carbohydrate 38, Fiber 1.5, Sugar 15.5, Protein 5.6
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#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #breakfast #deep-fry #dietary #low-sodium #inexpensive #low-in-something #number-of-servings #technique
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