Baked Sugar Doughnuts Bread Machine Recipes

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BAKED DOUGHNUTS



Baked Doughnuts image

These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!

Provided by sal

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 11

1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3 eggs
1 tablespoon honey
½ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
  • In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
  • Bake 12 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 43.7 g, Cholesterol 67.7 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 259.2 mg, Sugar 19.3 g

BREAD MACHINE DONUTS



Bread Machine Donuts image

Easy to make homemade donuts using your bread machine.

Provided by Garrett King

Categories     Dessert

Time 2h3m

Number Of Ingredients 10

2/3 cups milk slightly warmed
1/4 cup water room temperature
1/4 cup butter soft (room temperature)
1 egg slightly beaten
1/4 cup granulated sugar
1 teaspoon salt
3 cups bread machine flour
2 1/2 teaspoon bread machine yeast
1 quart oil for deep frying
1/4 cup confectioners sugar (optional)

Steps:

  • Place milk, water, butter, egg, sugar, salt, flour and yeast into bread machine pan in exact order listed. Do not stir!
  • Insert baking pan securely into baking unit, close lid, select dough setting and push start.
  • When cycle is complete, remove dough from pan and transfer to lightly floured surface.
  • Using rolling pin lightly dusted with flour, roll dough to ½ inch thickness.
  • Cut with floured dusted donut cutter or circle cookie cutter.
  • Transfer donuts to baking sheet that has been covered with wax paper. Place another layer of wax paper on top, then cover with clean tea towel. Let rise 30-40 minutes until slightly raised.
  • While donuts are rising heat vegetable oil to 375º (190ºCº) in deep fryer or large heavy pot.
  • Fry donuts 2-3 at a time until golden brown on both sides. About 3 minutes.
  • Drain on paper towel.
  • Sprinkle with granulated or confectioners sugar

Nutrition Facts : Calories 189 kcal, Carbohydrate 30 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 240 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

BREAD MAKER DOUGHNUTS



Bread Maker Doughnuts image

Light and fluffy doughnuts, made with a yeast dough. I finally found a good doughnut recipe!

Provided by rachel :D

Categories     Bread     Yeast Bread Recipes

Time 1h35m

Yield 16

Number Of Ingredients 8

½ cup warm milk
½ beaten egg
¼ cup butter
2 cups all-purpose flour
¼ cup white sugar
1 teaspoon salt
1 teaspoon active dry yeast
8 cups vegetable oil for frying

Steps:

  • Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
  • When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
  • Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 15.5 g, Cholesterol 14 mg, Fat 14.3 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 3.5 g

BAKED SUGAR DOUGHNUTS (BREAD MACHINE)



Baked Sugar Doughnuts (Bread Machine) image

These are soooo good. They take a little time to make, but are worth the effort to get great-tasting lower-fat doughnuts. The recipe is from Taste of Home magazine and is credited to Jill Shramek.

Provided by Chris from Kansas

Categories     Yeast Breads

Time 2h20m

Yield 30 doughnuts

Number Of Ingredients 11

3 medium potatoes, peeled and quartered
1 cup milk (70 to 80 degrees)
2 eggs, well beaten
3/4 cup shortening
1/2 cup sugar
1 teaspoon salt
4 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/4 cup butter or 1/4 cup margarine, melted

Steps:

  • Place potatoes in a saucepan and cover with water.
  • Bring to a boil; cook until tender.
  • Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70-80 degrees.
  • Mash potatoes; set aside 1 cup to cool to room temperature.
  • (Refrigerate any remaining mashed potatoes for another use).
  • In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes.
  • Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface.
  • Knead in an additional 1/4 to 1/2 cup flour if necessary.
  • Roll out to 1/2 inch thickness.
  • Cut with a 2 1/2 inch doughnut cutter.
  • Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes.
  • Bake at 350 for 15-20 minutes or until lightly browned.
  • Combine sugar and cinnamon.
  • Brush warm doughnuts with butter; dip in cinnamon-sugar.
  • Note: Use of the timer feature is not recommended.

Nutrition Facts : Calories 186.9, Fat 7.5, SaturatedFat 2.6, Cholesterol 19.3, Sodium 98.9, Carbohydrate 27, Fiber 1.1, Sugar 8.6, Protein 3.2

PERFECT YEAST DOUGHNUTS



Perfect Yeast Doughnuts image

The best recipe you'll ever find for light and fluffy yeast doughnuts! I promise!

Provided by Christina Conte (Christina's Cucina)

Categories     Bread, Cookies & Pastries

Time 2h15m

Number Of Ingredients 11

6 Tbsp (90 ml) water
5 oz buttermilk (150 ml) (at room temperature)
1 egg, beaten (at room temperature)
2 oz (57 g) butter, melted
16 oz (454 g) all-purpose or bread flour (please use a scale)
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)
oil for frying (I use sunflower or grapeseed or a combination)
(sugar for coating the doughnuts)
(jam, chocolate hazelnut spread, and or whipped cream for filling, if desired)

Steps:

  • Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add the dry ingredients which were weighed using a scale (it's so important), except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the 'dough' setting.
  • Place the dry ingredients in a bowl. Put 6 Tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter, and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size (usually 1 to 2 hours, depending on the freshness of the yeast, temperature of the water and ambient temperature).
  • Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn't form a skin. With a rolling pin, roll out half of the dough to about 1/2″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. Or splurge (haha) and buy this doughnut cutter and save yourself a lot of trouble!
  • Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).
  • Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts. Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.
  • Heat the oil to about 350ºF (180º). If you don't have a thermometer, test the oil with a doughnut hole: if it doesn't start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
  • Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.
  • When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut. Using an ISI whipper, pipe fresh cream into a doughnut cut in half (add some jam first if you like).

Nutrition Facts : Calories 175 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 95 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BAKED SUGAR DOUGHNUTS - P



Baked Sugar Doughnuts - P image

Make and share this Baked Sugar Doughnuts - P recipe from Food.com.

Provided by Nana Lee

Categories     Breads

Time 30m

Yield 10 serving(s)

Number Of Ingredients 3

1 (7 1/2 ounce) package pillsbury refrigerated buttermilk biscuits
3 tablespoons butter or 3 tablespoons margarine, melted
1/3 cup sugar

Steps:

  • Heat oven to 375°F
  • Separate dough into 10 biscuits; flatten each to a 2 1/2-inch round.
  • With 1-inch round biscuit cutter, cut hole in center of each round.
  • Dip all sides of biscuits and centers into butter, then into sugar.
  • Place on ungreased cookie sheet.
  • Bake 12 to 14 minutes or until golden brown.

Nutrition Facts : Calories 123.9, Fat 6.3, SaturatedFat 2.9, Cholesterol 9.2, Sodium 259.7, Carbohydrate 15.9, Fiber 0.3, Sugar 8.4, Protein 1.4

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