Doughnut Grills Recipes

Steps:

• Draw twelve 2 1/2-inch circles on a piece of parchment with a black permanent marker on a baking sheet. Put a silicone baking mat over the top so you can still see the circles (alternatively, use a second piece of parchment).
• To make the grill tops: Put the chocolate chips in a small microwave-safe bowl. Microwave on 50 percent power in 30-second intervals, stirring in between each, until just melted. Let cool a few minutes then transfer to a pastry bag fitted with a small round tip. Pipe outlines of the circles, then pipe 5 parallel lines through each so they look like the grates of a grill. Chill in the refrigerator until hardened, about 15 minutes.
• To make the fire: Meanwhile, combine the orange, red and yellow hard candies in a small resealable plastic bag and coarsely crush with a mallet. Stuff the marshmallows into the cavities of each donut. One at a time, toast the marshmallows with a stick lighter until the marshmallows catch on fire and are nicely burnt. Sprinkle each with the crushed candies to resemble coals/embers.
• To make the burgers: Cut the chocolate chews into thirds crosswise (12 pieces total). Place cut-side up on a microwave-safe plate and microwave until just pliable, about 15 seconds. Stick a square yellow candy on top of each for cheese and press down and mold into place. Set aside.
• To make the hot dogs: Draw crosswise lines on the cylindrical red fruit candies with the edible marker to make grill marks, if desired.
• To make the veggie kebobs: Thread the cut pieces of gummy candy onto toothpicks.
• When ready to serve, removed the grill grates from the refrigerator and carefully peel from the baking mat. Place the grills on top of the coals and top half of the grills with burgers and hot dogs and the other half with veggie kebobs and a gummy fish.

Steps:

• Preheat the oven to 425 degrees F.
• Place the bacon on a wire rack fitted over a baking sheet and sprinkle with the brown sugar. Bake until dark brown and crispy, about 15 minutes. Break each slice in half and reserve.
• Cut the tomatoes into 4 to 5 slices each. Place a large saute pan or grill/griddle pan over medium heat and add a pat of butter. Sprinkle the tomatoes with salt and pepper, add to the pan and cook until warmed through but still solid.
• Cut the doughnuts in half and butter the outside of each half. Place 4 doughnut halves buttered-side down in the same pan. Layer on a slice of cheese, a few slices of grilled tomato, a dash of hot sauce, 1 to 2 bacon pieces and another slice of cheese. Place the 4 remaining doughnut halves on top to make sandwiches and cook until golden brown, 2 to 3 minutes. Flip and cook on the other side until the cheese is melted, the sandwiches are heated through and there is a nice crust on the bottom, another 2 to 3 minutes. Serve immediately.
• Heat the oil to 365 to 375 degrees F in a cast-iron Dutch oven over medium heat.
• In a large bowl, mix together the flour, cheese, scallions, sugar, baking powder, salt and baking soda. In a smaller bowl, whisk together the buttermilk, sour cream and egg. Pour the wet ingredients into the dry and mix to combine, making sure there are no dry bits left.
• Turn the dough out onto a floured surface and lightly coat with flour. Pat the dough into a 1-inch disc. Then, using a large glass dipped into flour, cut out rounds for the doughnuts. Press the dough back together to cut out another doughnut or 2. Dip your finger into the flour, then press it into the center of each doughnut while it is on the floured surface to create a hole. Move your finger around in the hole to make it larger. Turn the doughnut over and repeat on the other side to make sure the hole is clear and large.
• When the oil is ready, place the doughnuts into the oil carefully and fry for 3 to 4 minutes per side. The doughnuts are thick and take time to cook all the way through. You can flip them every minute to keep them from browning too much on each side. Transfer the doughnuts to a paper towel-lined baking sheet and sprinkle with a little salt. Serve immediately.

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.

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.