OLD-FASHIONED RAISED DOUGHNUTS
These yeast doughnuts are a fall favorite.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 16
Steps:
- Combine milk, 2 teaspoons sugar, and the yeast in a small bowl, and let stand until foamy, about 10 minutes. Whisk egg, water, and vanilla in a bowl.
- Combine flour, cinnamon, nutmeg, salt, and remaining sugar in the bowl of a standing mixer fitted with the paddle attachment. With mixer on low speed, add yeast mixture, egg mixture, and butter, beating until just combined. Switch to the dough hook, and beat on medium speed until dough forms a ball, 18 to 20 minutes. Place dough in a large buttered bowl, and cover tightly with plastic wrap. Refrigerate overnight.
- Line a baking sheet with parchment paper, and coat parchment with cooking spray. On a lightly floured work surface, roll dough to 1/4 inch thick. Cut out rounds with a 4-inch cutter, then cut out centers with a 1 1/2-inch cutter. Space rings and holes 1 inch apart on prepared sheet. Coat another piece of parchment with cooking spray, and cover doughnuts. Let rise in a warm place for 1 hour.
- For the topping: Combine sugar, cinnamon, and salt in a small bowl.
- Heat oil in a large pot until a deep-fry thermometer registers 375. Meanwhile, line a baking sheet with paper towels. Working in batches so as not to crowd pot, lower doughnuts (both rings and holes) into hot oil. Fry, turning them as they cook, until golden brown, 1 to 2 minutes total. Drain on paper towels for 2 minutes, then roll warm doughnuts in topping to coat. Doughnuts are best the day they are made, but they can be stored in airtight containers overnight.
KRISPY KREME RAISED YEAST DOUGHNUTS DELISH!
I was searching on this site for the Krispy Kreme original recipe so I could PinchIt! and couldn't find the right recipe. You can tell the original recipe because it has nutmeg in the recipe. I have also included the glaze recipe that dries and crackles and their marshmallow creme recipe.
Provided by Cherie Szilvagyi
Categories Other Breakfast
Time 2h5m
Number Of Ingredients 20
Steps:
- 1. Scald Milk...add butter, 1 tsp. sugar, and salt ......... cool so you don't kill the yeast.
- 2. Beat warm milk mixture, yeast, nutmeg, eggs, remaining sugar, 3 c. flour in mixer until smooth. Add remaining flour.
- 3. Knead 5 min then cover and let rise for 1-1 1/2 hours or until double.
- 4. Roll out dough about 1/2 inch thick or just under 1/2 inch, then cut into shape.
- 5. Allow cut doughnuts to rise another 30-45 min.
- 6. Fry 1-2 min. each side at 365 F. (I used brand new lard to fry them) Once golden brown on one side, turn and cook other side till golden brown. Place on paper towel to drain grease. Once cooled for a few min dip in Glaze and set on cooling rack or plate to cool.
- 7. GLAZE and MARSHMALLOW CREME: Mix the ingredients together and whip till combined and smooth. Same directions for both glaze and marshmallow creme.
INCREDIBLE & EASY RAISED DONUTS
These donuts are easy to make and only need to rise for 30 minutes. There are so yummy, I bet you can't eat just one, or two.
Provided by Cooker Man Dan
Categories Yeast Breads
Time 38m
Yield 12-15 Dounts
Number Of Ingredients 10
Steps:
- Mix yeast, water and sugar.
- Wait until bubbles form in mixture.
- Add egg, butter, cinnamon, vanilla, salt and flour.
- Mix to form dough.
- Knead dough for 1 minute.
- Roll out and cut out donuts.
- Allow to rise for 30 minutes on floured surface.
- Fry in oil until golden brown. Oil should be approximately 390°F.
- Coat in cinnamon & sugar mixture or your favorite topping.
- These freeze very well after they have fully cooled, if there are any left.
BASIC YEAST-RAISED DOUGHNUT
Provided by Food Network
Categories dessert
Time 3h55m
Yield 6 to 12 servings
Number Of Ingredients 11
Steps:
- To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
- Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
- Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
- Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.
OLD-FASHIONED YEAST-RAISED DOUGHNUTS
Provided by Food Network
Categories dessert
Time 1h31m
Yield 3 dozen doughnuts
Number Of Ingredients 13
Steps:
- Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
- Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
- While doughnuts are warm, roll in topping.
- Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
- Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.
DOUGHNUTS
Homemade doughnuts are a bit of a project, but they're less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you've mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
Provided by Mark Bittman
Categories breakfast, snack, dessert
Time 3h
Yield About 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 6 grams, TransFat 0 grams
MOM'S RAISED DOUGHNUTS
My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.
Provided by Peggi Anne Tebben
Categories Other Desserts
Time 3h15m
Number Of Ingredients 12
Steps:
- 1. SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
- 2. SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
- 3. POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
- 4. ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
- 5. KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
- 6. ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
- 7. LET RISE on the board until very light (40-60 minutes).
- 8. DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
- 9. DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar. NOTE: This recipe is not recommended for use with self-rising flour.
More about "raised doughnuts recipes"
YEAST-RAISED DOUGHNUTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (55)Calories 140 per servingTotal Time 2 hrs 16 mins
- To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, whisk together the dry ingredients.
10 BAKED DOUGHNUT RECIPES YOU CAN MAKE WITHOUT A …
From allrecipes.com
BAKED RAISED DOUGHNUTS RECIPE | CDKITCHEN.COM
From cdkitchen.com
GRANDMA’S LIGHT-AS-A-FEATHER DOUGHNUT RECIPE
From blessedbeyondcrazy.com
YEAST RAISED DONUT RECIPE, SCRUMPTIOUS OLD FASHIONED …
From momfoodie.com
YEAST-RAISED DOUGHNUTS - COMPLETELY DELICIOUS
From completelydelicious.com
DOUGHNUTS - ALLRECIPES
From allrecipes.com
HOMEMADE GLAZED DOUGHNUTS - THE PIONEER WOMAN
From thepioneerwoman.com
DOUGHNUT RECIPE | OVERNIGHT HOMEMADE DOUGHNUTS - OF …
From ofbatteranddough.com
HOMEMADE RAISED DOUGHNUTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE RAISED DONUTS RECIPE - GLUESTICKS BLOG
From gluesticksblog.com
GLAZED RAISED DONUTS - THE MIDNIGHT BAKER
From bakeatmidnite.com
BAKED DOUGHNUTS THREE WAYS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
YEAST RAISED SUGAR DOUGHNUTS - BIG GREEN HOUSE| SIMPLE …
From abiggreenhouse.com
RAISED DOUGHNUTS RECIPE, HOW TO MAKE RAISED DOUGHNUTS
From planetfoodgeeks.com
You'll also love
Related Search