Ezdoughnuts Recipes

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.

Steps:

• Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
• In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
• On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
• Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Steps:

• Separate biscuits and stretch slightly to enlarge them. Poke your finger through center of each one to form doughnut hole.
• Heat oil in small size skillet (you can also use a deep fryer) to about 350°F.
• There should be enough oil to float the doughnuts when cooking, so the amount of oil used will depend on the pan size.
• Place several doughnuts in the oil and fry until golden brown on first side then turn over to finish!
• Place cooked doughnuts on paper towel to drain slightly. In a bowl to which you have added a mixture of the sugar and cinnamon (you can vary this depending on your own taste), place one or two doughnuts at at a time and coat both sides.

Steps:

• In a large, deep heavy pot or an electric fryer heat the oil to 375 degrees.
• In a large bowl, beat together the egg and sugar. Stir in the milk and the shortening. Sift together all of the dry ingredients. Stir the dry ingredients into the egg mixture and stir to combine. Chill the dough for 30 minutes. On a lightly floured surface, flatten the dough to 1/2 inch thickness with your fingertips or a rolling pin. Cut out the doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to wax paper and allow to dry for 10 minutes. Using a spatula dipped in the hot oil, carefully transfer the doughnuts to the hot oil. Cook 2 - 3 doughnuts at a time, flipping them when they brown on a side. Remove to paper towels to drain. Dust with confectioners' sugar or cinnamon sugar mixture. Serve warm.
• Doughnut holes: Add dough to hot oil by the spoonful and fry until golden.
• Variations: Chocolate doughnuts: Combine the melted shortening with 1 ounce of melted chocolate before adding to batter.
• Glazed doughnuts: Combine 1/2 cup confectioner's sugar with 2 teaspoons hot milk and 1/2 teaspoon vanilla. Drizzle over cooled doughnuts.
• Jelly doughnuts: Stir 1/2 cup jelly of choice until smooth. Transfer jelly to a plastic baggie and snip off one corner to squeeze out jelly. Poke doughnut round with a chopstick And squirt in jelly.

Steps:

• Preheat the oven to 350 degrees F. Spread the poppy seeds, sesame seeds, onion flakes and garlic flakes on a pie plate, and toast in the oven until fragrant and lightly browned, about 3 minutes. Set aside to cool, about 5 minutes.
• Whisk together the flour, baking powder and salt in a medium bowl. Reserving 2 tablespoons of the cooled "everything" mixture, whisk the rest in with the flour mixture, and set aside.
• Blend the sugar and butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment until smooth, about 30 seconds. Add the egg yolks and sour cream, and continue blending, stopping to scrape down the bowl if necessary, until smooth and combined, 30 seconds more. Reduce the speed to low, and add the flour mixture by generous 1/4 cups, combining each addition before adding the next. Continue on low after the last addition until the dough forms a shaggy ball, about 30 seconds. Lay a piece of plastic wrap on a work surface, and lightly coat with cooking spray. Transfer the dough to the plastic wrap, and flatten it a bit into a narrow rectangle. Cover completely with the plastic wrap, and refrigerate for at least 1 hour or overnight.
• Line a baking sheet with parchment, lightly coat with cooking spray. Unwrap the dough, and place it lengthwise on a lightly floured work surface. Dust a rolling pin and the top of the dough with flour. Roll the dough into a rectangle that is 1/2 inch thick and about 6 1/2 by 9 1/2 inches. Cut out 6 rounds with a 3 1/2-inch round cookie cutter (since the dough doesn't reroll well, cut the doughnuts as closely as possible). Cut out a hole in the center of each with a 1 1/2-inch round cookie cutter. Carefully transfer the doughnuts and holes to the prepared baking sheet. Without rerolling the remaining dough, cut a few more rounds with the 1 1/2-inch cutter, and transfer them to the baking sheet. Refrigerate the cut dough for 30 minutes.
• Heat the oven to 275 degrees F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil (about 8 cups) to 375 degrees F in a heavy-bottomed pot or a Dutch oven. Carefully fry 2 doughnuts and about 4 holes at a time. They will sink, then slowly rise to the top. Once they float to the top, cook them until nicely browned, about 30 seconds, then flip and cook 30 seconds more. Remove them from the oil, let drain on the prepared baking sheet and sprinkle with some salt. Repeat with the remaining doughnuts and holes, keeping them warm in the oven until ready to serve.
• Transfer the doughnuts to a serving plate, drizzle with the honey and sprinkle with the reserved everything mixture.

Steps:

• In a bowl beat egg,sugar,vanilla and shortening with the help of an electric beater.If u donot have an electric beater then u may use a whisk or spoon.
• Now in another bowl take flour and add baking powder,salt,Powder milk.Mix well with the help of ur hands.
• Add the egg mixture in flour.Knead with the help of ur hands.
• U will not be able to make a dough, so for kneading dough add a bit of warm water.Keep on adding warm water until u get a dough.The dough should not be very soft or very hard.
• Make 4-6 small balls out of this dough.
• Take a ball on ur palm, flatten it a bit , insert ur fingure in the middle and rotate it.Mke a hole in the middle not so big , not so small.
• Heat oil, and when oil is heated well then fry the Dough nuts (Not all at a time).Fry two or one dough nuts at one time.Be careful about the flame of ur stove it should not be so large.The flame should be medium while frying.
• When the Dough nuts will become brown in colour, Take in a serving dish and sprinkle some icing sugar on it.Donot spread so much icing sugar that they become white.Just sprinkle a pinch of icing sugar on each doughnut.
• ENJOY the quick and easy Doughnuts at evening or when u think of eating something really delicious.
• u may cut with doughnut cutter also.
• u may also add ur favourite toppings like chocolate.

Steps:

• In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
• Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
• Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
• Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
• When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
• While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze .

Steps:

• Can use plain,or buttermilk, or Flaky are also very good.
• Use a 2 Liter bottlecap to cut donutholes in each biscuit.
• Place 3 or 4 @ a time in a Fry Daddy with hot Crisco .
• Fry each side to a golden brown. Remove and drain on a paper towel. As you fry the 2nd batch, place the 1st batch in a zip-top baggy with powdered sugar OR another baggy with granulated sugar and cinnamon. Shake lightly. Don't forget to fry the holes also. Enjoy. You can save the sugar baggies for future use.