YEAST DOUGHNUTS
These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish.
Provided by Emtmom
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 9
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
- Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
- Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.
Nutrition Facts : Calories 542 calories, Carbohydrate 68.7 g, Cholesterol 56.5 mg, Fat 26.7 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 191.3 mg, Sugar 30.9 g
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.
MY MOM'S RAISED DOUGHNUTS
I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.
Provided by Peggianne
Categories Bread Yeast Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
- Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
- Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
- Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
- Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
- Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
- Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
- Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
- Drain the doughnuts on paper towels to absorb oil.
- In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 24 g, Cholesterol 16.1 mg, Fat 11 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 106.8 mg, Sugar 7.8 g
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.
PERFECT YEAST DOUGHNUTS
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
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
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.
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.
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.
HOMEMADE YEAST DONUTS
Homemade Yeast Donuts are classic donuts that anyone would enjoy!
Provided by Paula Deen
Time 40m
Yield 40
Number Of Ingredients 13
Steps:
- In the bowl of a standing mixer, pour warm milk, sugar and yeast. Let stand until yeast starts to foam. About 10 minutes. Attach dough hook to standing mixer while yeast is activating.
- In a medium mixing bowl, whisk together the flour and salt.
- Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball. Just about 3-5 minutes. Cover the bowl and and allow the dough to rise in a warm place for 1 hour.
- Spray a sheet tray with non stick cooking spray and set aside. Transfer the dough to a lightly floured work surface and roll out to a 1/2″ thickness. Using a 2″-3″ donut cutter (you can also use a drinking glass or biscuit cutter to cut out your donuts and a plastic bottle cap to cut out the holes), cut out donuts and transfer them and their holes to the prepared baking sheet, spacing them 1″ apart. Spray the tops of the donuts and holes with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until they have almost doubled in size, about 30 minutes.
- Using a deep fryer or dutch oven, heat oil to 350º. Line a baking sheet with paper towels or brown paper and set aside.
- Working in batches, fry the donuts and donut holes until lightly golden brown, about 1 minute per side. Transfer to the paper lined baking sheet and let cool for 10 minutes before glazing.
- To make the glaze: In a large mixing bowl using a hand mixer or whisk, mix all ingredients together. Mixture should be thin. Add more hot water if needed to thin out the glaze. Keep glaze warm until ready to use.
- Dip the donuts, one at a time, into the warm glaze, covering the top half of each donut with glaze. Dip glaze side down into a bowl filled with your favorite sprinkles and place on a tray to set for
- 10 minutes. Serve immediately.
More about "basic yeast raised doughnut recipes"
EASY YEAST DONUTS RECIPE - CHOWHOUND
From chowhound.com
- In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 cups of the flour, the yeast, sugar, and salt.
GLAZED DONUTS - THE BEST YEAST RAISED GLAZED DONUT …
From funonthehomestead.com
- Please do not make any substitutes for this recipe. If you want to create a bakery type yeast raised donut. I also found using my bread machine on the dough cycle produced a more delicate donut.
- In a bowl - Start your yeast -1/4 cup of warm water, yeast, and 1 tsp of sugar. Mix well and allow to bloom.
- Either in your bread machine or mixing bowl - Add your flour, sugar, salt, nutmeg, egg, shortening, Buttery Sweet Dough, Bakery Emulsion, water, and yeast mixture.
YEAST-RAISED DOUGHNUTS | KING ARTHUR BAKING
From kingarthurbaking.com
- 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.
HOMEMADE GLAZED YEAST DOUGHNUTS | RED STAR YEAST
From redstaryeast.com
5/5 (6)Estimated Reading Time 3 minsServings 24
BAKED RAISED DOUGHNUTS RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (4)Total Time 2 hrs 20 minsServings 18Calories 150 per serving
EASY YEAST RAISED DONUTS - CHEF LOLA'S KITCHEN (VIDEO)
From cheflolaskitchen.com
Estimated Reading Time 5 mins
- Create a well at the center and add the warm Milk, melted Butter, and Eggs. Mix everything together until a very wet dough (more of a thick batter) is formed.
YEAST EASY DOUGHNUTS RECIPE - DAISY'S KITCHEN
From daisyskitchen.com
Estimated Reading Time 7 mins
- For the first step of the yummy yeast donut recipe you have to heat the milk to 105°F - 115°F in a medium pan with a medium heat (you can use a saucepan as well). The milk gives the perfect yeast donut a heavenly airy texture that melts in your mouth. After heating the milk, the shortening (the margarine) must be added into the milk so that it melts. I love the smell that comes as a result of the mixture of milk and shortening! Do you? When I first started doing this yeast donuts recipe easy I was captured with this smell to be honest.
- The second step of the yeast donut recipe is to let the yeast over the warm water that is poured in a small bowl to get dissolved for approximately 5 minutes. In these 5 minutes you can either get some fresh air from your window or continue reading the 3rd step of the yeast donuts recipe (I did both at the same time). When you are back, pour the yeast mixture into the milk and shortening mixture and start stirring. In the yeast donut recipe, you can stir it with your hand or you can use a mixer as well. Now, you have to add the eggs, sugar, salt, nutmeg, and ½ of the flour. Isn’t it looking already nice and delicious? Oh Yes! I don’t know about you but my excitement was huge while following the yeast donut recipe. With the help of a paddle attachment the ingredients and mixtures described by the yeast donut recipe should be incorporated with flour. Be careful while mixing! When you first start to mix, start with a slow speed and increase the speed later when the mixture has been incorp
- This is the most fun part of the yeast donuts recipe easy! The dough must be rolled out to 3/8-inch thickness but keep in mind to dust flour on the flat surface. In this case the flat surface was my kitchen table. Use the donut or biscuit cutter, cut the donuts out. According to the yeast donuts recipe, you can open a hole into the middle with a bottle cover. Prepare a floured baking sheet and put the cute donuts on the sheet. Let them rise for 30 minutes with a tea towel cover. In these 30 minutes you can decide if you want to add a glazer or a filling to the yeast donut recipe.
- The last but not least step of the yeast donuts recipe is to preheat the oil in a fryer or if you want to follow the yeast donut recipe baked, to heat the oven to 365 degrees F. The donuts can be set into the very hot oil 3 to 4 at a time and be cooked for 1 minute per side. You need to be quick otherwise they get browner than you intended. When both sides are cooked, place the donuts in a baking pan to let the cool for approximately 15 to 20 minutes before glazing, if desired. In case you want to follow the yeast donut recipe baked, put the donuts on a baking pan and bake them until the color gets brownish.
YEAST-RAISED DOUGHNUTS - COMPLETELY DELICIOUS
From completelydelicious.com
Estimated Reading Time 6 mins
- In a small saucepan set over low heat, warm the milk and butter until butter is melted. Remove from heat and let sit for about 5 minutes, or until mixture is 110-120°F.
- Combine the granulate sugar and cinnamon in a small bowl. Dip hot doughnuts into the sugar, flipping them over until they are completely covered. Use a spoon if necessary. Serve immediately.
- Whisk together the sifted powdered sugar, 3 tablespoons of the milk, and the vanilla extract until smooth and no lumps remain. Add more milk as needed to reach a desired consistency. Dip tops of doughnuts into the glaze, then invert and place on a wire rack set over a sheet pan to catch any drips. Let sit 30 minutes to firm up before serving.
- In a small saucepan over medium low heat, warm the butter, milk, corn syrup and vanilla until the butter in melted, stirring until smooth. Add the chopped chocolate and stir until chocolate is smooth and melted. Remove from heat and add the sifted powdered sugar.
YEAST RAISED DONUT RECIPE, SCRUMPTIOUS OLD …
From momfoodie.com
- In a medium saucepan, heat 1 ½ cups of the whole milk over medium heat just until the milk begins to simmer. Remove from the heat and add ½ cup granulated sugar, the salt, and the butter. Stir well until melted. Set aside.
- Pour the warm water into a small bowl; add 1 tablespoon of granulated sugar and the two packets of yeast. Stir together and set aside for 5 minutes to allow the yeast to bloom. The yeast should foam up and create bubbles.
- In the mixing bowl of a stand mixer, stir together the yeast mixture and the milk/butter mixture. Add the eggs and beat together with an electric mixer.
- Add 1 cup of the flour and mix into the wet mixture using the dough hook of a stand mixer (or follow tip above). Add the remaining flour 1 cup at a time, mixing just until the flour is incorporated into the dough.
THE PERFECT YEAST DONUTS / DOUGHNUTS - YOUTUBE
From youtube.com
EASY YEAST RAISED DONUTS - CHEF LOLA'S KITCHEN (VIDEO ...
From pinterest.ca
EASY YEAST RAISED DONUTS | DOUGHNUT RECIPE EASY, …
From pinterest.ca
BAKED YEAST DONUTS | ANNIE'S CHAMORRO KITCHEN
From annieschamorrokitchen.com
BASIC YEAST RAISED DOUGHNUT RECIPES
From tfrecipes.com
BASIC DOUGHNUT RECIPE | BAKEPEDIA
From bakepedia.com
BASIC YEAST DONUTS - THE BEST DONUT RECIPES - PICTURES ...
From chowhound.com
BASIC YEAST DONUTS (WITH MANY VARIATIONS) RECIPE ON …
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love