Doughnuts With Chile Sugar Recipes

Steps:

• For the chile sugar: Combine the sugar, chile powder and paprika in a stand mixer fitted with the paddle attachment. Mix on low speed until well combined, 1 to 2 minutes. Store in an airtight container.
• For the doughnuts: In a saucepan, heat the milk until about body temperature. Add the yeast and stir until dissolved.
• In the bowl of a stand mixer, combine the flour, sugar, salt and lemon zest. Add the butter to the flour mixture along with the egg yolks and milk/yeast mixture. Use the hook attachment to mix the dough together. Start on low speed for 3 to 4 minutes, then on medium speed for 10 to 15 minutes. Add up to 2 extra tablespoons milk if the dough does not come together.
• Line a baking sheet with parchment paper and spray the paper lightly with nonstick cooking spray. Scale the dough into about thirty 1 1/2-ounce pieces. Roll the dough pieces into small balls and set them on the prepared baking sheet. Make sure there is enough space between the dough balls, as they will double in size when proofing. Cover with plastic wrap. The dough can be proofed and finished at this point, or frozen for later processing.
• If proofing right away, let the dough balls sit in a warm area such as on top of the oven or close to it, covered with the plastic wrap so they don't dry out, until doubled in size, about 1 hour.
• Heat 3 to 4 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. Set a wire rack over a baking sheet.
• In batches and using a bench scraper or flat spatula, carefully lift the doughnuts off the parchment and drop them into the oil top first. After about 2 minutes, use a rubber spatula or wooden spoon to flip the doughnuts, then cook for another 2 minutes on the bottom side. Flip them again and cook until golden brown all over, about 1 more minute. Use a spider or slotted spoon to pull the doughnuts out of the oil and set onto the prepared wire rack to drain.
• Roll in the chile sugar and serve.

Steps:

• Place zest, sugar and cinnamon in a paper bag and shake to combine.
• Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees F.
• Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes. Transfer the hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.

Steps:

• Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 cup sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).
• Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, reroll, and cut more doughnuts in same manner.
• Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Working in batches of 3, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining 1 1/4 cups sugar.

Steps:

• Cream sugar and shortening together. Add beaten eggs.
• Mix and sift dry ingredients.
• Add alternately with milk to the first mixture. Mixture should be very soft.
• Form into a ball, place on a well floured board and roll to one-half inch thickness. Cut and fry in hot oil.

Steps:

• FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
• Add pumpkin, eggs, milk, and butter, or margarine; beat with an electric mixer on low speed till mixed.
• Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening.
• Pipe onto 2 greased baking sheets in 3-inch circles.
• Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
• Cool doughnuts on a rack.
• FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla.
• Stir in enough milk to make a smooth icing of glazing consistency.
• place rack with doughnuts over waxed paper.
• Brush icing over doughnuts with pastry brush, or spoon over surface.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
• Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
• Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
• Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
• While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

Steps:

• Put the flour, yeast, sugar and 1⁄2 tsp salt into a large bowl, mix, then make a well in the middle. Beat the egg yolks, milk and melted butter together, tip into the well, then bring together with a cutlery knife. The dough will seem wet and rough. Leave to stand for 10 mins, after which it will have firmed a little.
• Oil the work surface and your hands, then tip out the dough and knead for about 5 mins until it looks smoother and feels springy. Keep oiling your hands if the dough sticks. Let it rise in an oiled, covered bowl in a warm place for about 2 hrs or until doubled in size.
• Give the dough another quick knead, then shape into walnut-size balls and place on baking sheets, well spaced. Cover again, then leave to rise for 30 mins-1 hr until risen and the dough no longer springs back when you prod it. Heat oven to 190C/fan 170C/gas 5.
• Bake for 12-15 mins until risen and dark golden. Can be frozen at this stage for up to 1 month. Defrost, then reheat for few mins in the oven. Melt 50g butter in a pan and put 50g sugar into a large bowl. Let the doughnuts cool for a few mins, then brush with butter and roll in sugar. Spoon a few tbsp jam into a piping bag with a 5mm nozzle. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little jam. Best served warm.