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Donut recipe

Last post Jan 24, 2010 6:12 PM by mzpetunia . 11 replies.


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  • Donut recipe

    I love doughnuts.  One of my dreams would be to make great donuts (is that spelled right?)  I don't want to make them out of biscuits.  I want something that is "airy" if that makes sense and not the cake kind. Those are usually heavy. We don't have a donut shop anymore here in town so a person has to pick up donuts at the grocery store.  I want something homemade.  I am actually trying a recipe tonight from the TOH magazine I got  in the mail today.   So if you are a donut maker I would ever be grateful to you.  thanks

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  • Re: Donut recipe

    I have a wonderful donut recipe I use... I don't have time until this evening to post it for you tho....they are yeastie and nice and fluffy... yummmm I have not made them for a while... time to do that!!  The King loves donuts!

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  • Re: Donut recipe

    You gotta love a good, fluffy donut!

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    Rebecca

  • Re: Donut recipe

    Oh Yes !!!  That's what I'm talking about !   I know I won't "wear" them well but atleast they still make clothes to kinda fit me. ha ha

    thanks

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  • Re: Donut recipe

    Crispy and Creamy Donuts Posted by: Maddymoo
    Posted by: chefly: I baked these at 400ºF. for 8-10 min. instead of frying them. They are so very light and fluffy. Just incredible. I would increase the sugar to 2/3 cup next time as they weren't quite sweet enough.

    2 (.25 ounce) envelopes active dry yeast
    1/4 cup warm water (105 to 115 degrees)
    1 1/2 cups lukewarm milk
    1/2 cup white sugar (increase to 2/3 cup)
    1 teaspoon salt
    2 eggs
    1/3 cup shortening
    5 cups all-purpose flour
    1 quart vegetable oil for frying

    Glaze:
    1/3 cup butter (used 1/4 cup)
    2 cups confectioners' sugar
    1 1/2 teaspoons vanilla (used 2 Tbsp.Torani orange syrup)
    4 tablespoons hot water or as needed (used about 3 Tbsp.)

    1 Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

    2 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.

    3 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.

    4 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.

    5 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. ( I baked mine at 400º for 8-10 min.) 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. They are so, so light and fluffy.Makes about 2 dozen.

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  • Re: Donut recipe

    YUMMMMMMM

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  • Re: Donut recipe

    This recipe sounds so good it brings a tear to my eye  (snif, snif). These sound  awesome.I will be trying these this weekend! My thanks to you for posting it!!

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  • Re: Donut recipe

    I did try the recipe from the TOH magazine last night and the lady's recipe was awesome.  Krispy Kreme doesn't have nothin on her... "Hot and Now" . is that what Krispy Kreme says.

    So go look for your magazine and try it.  I will say it did take me a little longer to make them  or atleast for them to rise but you know its according to the heat where they are rising.  Sure worth the wait !!

     

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  • Re: Donut recipe

    queenel
    I did try the recipe from the TOH magazine last night and the lady's recipe was awesome.

    queenel, I'm posting the recipe for those who may not have the magazine.

     

    First-Prize Doughnuts

    "One year I entered 18 different baked goods in the county fair and all of them won a ribbon. Here is my favorite prize-winning doughnut recipe. I have been making doughnuts since I was a bride 58 years ago!" Betty B. Claycomb, Alverton, PA

    Ingredients

    • 2 packages (1/4 ounce each) active dry yeast
    • 1/2 cup warm water (110° to 115°)
    • 1/2 cup warm 2% milk (110° to 115°)
    • 1/2 cup sugar
    • 1/2 cup shortening
    • 2 eggs
    • 1 teaspoon salt
    • 4-1/2 to 5 cups all-purpose flour
    • Oil for deep-fat frying

    • TOPPINGS:
    • 1-1/4 cups confectioners' sugar
    • 4 to 6 tablespoons water
    • Colored sprinkles and/or assorted breakfast cereals

    Directions

    • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
    • Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 3-1/2-in. doughnut cutter. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
    • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
    • In a shallow bowl, combine confectioners' sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles and/or cereals. Yield: 20 doughnuts.

    Nutrition Facts: 1 doughnut equals 270 calories, 11 g fat (2 g saturated fat), 22 mg cholesterol, 129 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

    First-Prize Doughnuts published in Taste of Home February/March 2010, p66

     

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  • Re: Donut recipe

    This is my favorite donut recipe. 

    French Donuts

    1 C Water

    1/2 C Margarine

    3 Tbsp Sugar

    1 C Flour

    3 Eggs

    Boil water and margarine and continue boiling until it melts.  Add flour and sugar, cool.  Add eggs one at a time. 

     Drop by Tbsp in hot oil

    I put sugar in a lunch bag and drop them in when they are hot so they get covered.  I use plain sugar, but powdered or a cinnamon sugar would also be good.

    Best served right away.

    I'm making these and yogurt parfaits for breakfast this morning. 

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  • Re: Donut recipe
    Maddymoo's donut recipe is WONDERFUL!!!  I made them this afternoon, substituting splenda for the sugar and 2 cups of whole wheat flour instead of some of the white. I also added 4 chopped up apples and a little cinnamone. They are delicious.  I baked a few and fried the rest. Both are great!!!!












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