Delicious Homemade Donuts Recipes

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.

DELICIOUS HOMEMADE DONUTS

Steps:

• In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl.
• Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
• Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
• Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
• Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
• Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.