50 Minute Donuts Recipe By Tasty

CLASSIC GLAZED DONUTS RECIPE BY TASTY

Steps:

• In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
• In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
• Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
• Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
• Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour, or until doubled in size.
• Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
• Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
• In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
• Strain the glaze through a fine-mesh sieve to remove any lumps.
• Dunk the donuts in the glaze or drizzle the glaze on top.
• Enjoy!

5-HOUR DONUTS RECIPE BY TASTY

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
• In a liquid measuring cup, combine the egg, egg yolk, buttermilk, milk, vanilla, and melted butter.
• Turn the mixer to medium-low speed. Slowly pour in the wet ingredients, then mix for 4-6 minutes, until the dough is smooth and supple.
• Grease a large bowl and a spatula with nonstick spray. Use the spatula to scrape the dough into the greased bowl. Cover with plastic wrap and set somewhere warm to rise until doubled in size, about 2 hours.
• While the dough is rising, make the pastry cream: Add the milk to a medium saucepan and bring to a simmer over medium heat.
• Add the egg and egg yolks, sugar, cornstarch, and salt to a medium bowl. Whisk until smooth.
• Slowly add about ½ cup (120 ml) of the warm milk to the egg mixture, whisking constantly to increase the temperature gradually without cooking the eggs.
• Pour the egg mixture into the pot of milk and cook over medium heat, whisking constantly, until thickened, 2-3 minutes.
• Remove the pot from the heat and whisk in the butter, vanilla, and lemon juice.
• Strain the custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Let cool to room temperature for 30 minutes, then chill in the refrigerator until ready to use.
• Once the pastry cream has cooled, stir in the rainbow sprinkles. Transfer to a piping bag fitted with a small round metal tip.
• Line a baking sheet with parchment paper and grease with nonstick spray.
• Punch the dough down and turn out onto a lightly floured surface. Roll the dough out to ½-inch ( ¼ cm) thick. Using a 3-inch round cutter, punch out donuts without holes. Reroll the excess dough once to cut out more donuts. You should have 6-8 total.
• Transfer the donuts to the prepared baking sheet and cover with a kitchen towel. Set aside for 1-2 hours, until doubled in size.
• While donuts are rising, make the frosting: In a stand mixer fitted with the whisk attachment, combine the mascarpone, heavy cream, granulated sugar, vanilla, salt, and pitaya powder. Whip on medium speed until soft peaks form, 5 minutes.
• Heat the oil in a large pot over medium-high heat until it reaches 350°F (180°C).
• Working in batches, fry the donuts in the hot oil until golden brown, 2-3 minutes per side. Transfer to a wire rack to cool.
• Pipe the pastry cream into the center of each donut.
• Dip each donut in the frosting, then cover liberally with rainbow sprinkles.
• Enjoy!

DOUGHNUTS

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.

50-MINUTE DONUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Arrange the bacon in a single layer on a baking sheet. Bake for 12-15 minutes, until crisp. Remove from the oven and let cool.
• Make the donuts: In a medium bowl, sift together cake flour, baking soda, baking powder, and salt.
• In a liquid measuring cup, whisk together the milk and vanilla.
• In a large bowl, cream together the granulated sugar, butter, and vegetable oil with an electric hand mixer until pale and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the eggs until well combined, then scrape down the sides of the bowl again.
• Add about ⅓ of the dry ingredients to the butter mixture and stir until just incorporated. Add ½ of the milk mixture and stir until combined. Continue alternating between the dry ingredients and milk mixture until the batter comes together. Do not overmix.
• Let the batter rest for 15 minutes.
• Once the bacon has cooled, chop into small pieces.
• Reduce the oven temperature to 325°F (160°C). Liberally spray 2 6-cavity donut pans with nonstick spray.
• Sprinkle ¾ of the chopped bacon into the donut molds.
• Pour the batter into the molds, filling each about ¾ of the way full to leave some room for them to rise.
• Bake the donutes for 15-20 minutes, until golden brown and cooked through. Immediately turn out of the molds onto a wire rack and let cool completely.
• While donuts are baking, make the glaze: In a small bowl, whisk together the powdered sugar, milk, maple syrup, and salt until smooth and creamy. Add more milk as needed.
• Once the donuts have cooled, dip the tops in the glaze, then return to the rack to let any excess glaze drip off. While the glaze is still wet, sprinkle the tops of the donuts with the turbinado sugar and reserved chopped bacon.
• Enjoy!

15-MINUTE HOMEMADE DONUTS

Steps:

• Pour about 1/2-inch oil into a large saute pan or pot and heat over medium heat to 355 degrees F. (keeping an eye on it as it is heating). Meanwhile prepare donut dough.
• In a medium mixing bowl, whisk together flour, 1/4 cup sugar, baking powder and salt.
• Separately whisk together buttermilk and melted butter. Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combine (be careful no to over-work dough).
• Roll dough into 1/2 Tbsp balls. Once the oil has reached 355 degrees F, fry about 1/2 the dough balls at a time.
• Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.
• Carefully remove with a spider strainer or metal tongs drain onto a paper towel lined baking sheet.
• Pour 1/3 cup sugar into a dish, roll donuts in sugar. Repeat this process with remaining dough.

15-MINUTE DONUTS RECIPE BY TASTY

Steps:

• Fill a large pot with 2 inches (5 cm) of canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
• In a medium bowl, mix together the sugar, cinnamon, salt, and ground Szechuan peppercorns. Set aside.
• On a lightly floured surface, use a rolling pin to roll out the biscuits to ¼-inch (6 mm) thick. Using a 2-inch (5 cm) round cutter, punch a mini donut hole out of each biscuit. Discard the remaining dough or save for another use.
• Working in batches, add the donut holes to the hot oil and fry for 3 minutes on one side, until golden brown. Flip and cook on the other side for 1-2 minutes more, until cooked through and golden brown all over. Use a wire skimmer to transfer the donut holes to a wire rack set over a baking sheet. Let drain for a minute, then transfer the warm donuts to the sugar mixture and toss well to coat.
• Enjoy!

QUICK AND EASY 5-MINUTE DONUTS

Steps:

• Add Vegetable Oil (as needed) to coat a heavy bottom pan. Heat to medium-high heat or 350 degrees F (180 degrees C).
• Open up the Pillsbury® Biscuits (1 can) and lay each one on a cutting board. Using a small cookie cutter, or anything you can find, cut out small holes in the center of each.
• To check if the oil is hot, plop in one of the cut-out holes. If it sizzles, it's ready! Add the biscuit donuts to the pot and fry on one side for 2 minutes.
• Flip and fry for another 2 minutes, or until golden brown.
• Combine the Whole Milk (3 tablespoon), Vanilla Extract (1/2 teaspoon), and Powdered Confectioners Sugar (1 1/2 cup), and mix until glaze forms. Add more sugar or milk to adjust consistency. The milk will make it thinner, the sugar will make it thicker!
• Top with glaze, chocolate, cinnamon and sugar, or any fun toppings you can think of. Serve and enjoy!

15 MINUTE DONUTS FROM SCRATCH

Steps:

• In a medium bowl add the flour, baking powder, and salt. Whisk to combine.
• In a separate bowl add the sugar, eggs, and nutmeg together and whisk to combine. Add the milk, butter, and vanilla extract and whisk to combine.
• Slowly add the egg mixture to the flour mixture and stir with a wooden spoon until well combined, but don't over mix.
• Heat 3 inches of oil in a dutch oven over medium-high heat until the oil reaches 350 degrees. Using two spoons, make a ball of batter about the size of a ping pong ball. Use one spoon to carefully scrape the dough ball from the other spoon into the hot oil. Repeat this 5 or 6 times and then fry the donuts until they are crispy and very brown on all sides, 3-6 minutes total. Be sure to adjust the temperature as needed to keep the oil temperature at 350 degrees.
• Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet. Let the donuts drain while you repeat the process with the rest of the batter. Dust the donuts with powdered sugar and serve warm.
• These are best eaten right after making.