Easy Donuts From White Bread 2 Different Ways Recipes

SIMPLE WHITE BREAD

Steps:

• In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth. Stir in enough remaining flour to form a soft dough.
• Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 X 5 x 3 inch loaf pans. Grease the tops of the loaves, and cover with a damp cloth. Let rise until doubled, about 1 hour.
• Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown. Remove bread from pans to cool on wire racks. Brush with melted butter or margarine.

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.

TWO HOUR NO-KNEAD BREAD

Steps:

• Combine the water and honey in a measuring jug.
• Mix the flour and instant yeast together in a large bowl.
• Add the water/honey and mix together with a wooden spoon until you have a sticky dough.
• Add the salt and mix it in to distribute into the dough.
• Cover the bowl with a clean tea towel and leave to rise for 1 ½-2 hours, or until almost doubled in size. The rising time will depend on how warm the kitchen is, if it is really cold you might want to prove the dough in a warm (but turned off) oven to speed things up.
• Dust your worktop with flour. Tip the dough on it and sprinkle with a little flour - it will be sticky (that's how it should be). Line a bowl or banetton basket with baking paper and dust with flour.
• Use a pastry scraper to fold the edges over towards the centre to create a round loaf.
• Carefully cup the loaf in your hands and transfer into the prepared bowl seam side down. Loosely cover with a plastic bag.
• Preheat the oven to 220C (420F) and place a Dutch oven on low shelf to preheat for 30 minutes while the bread is having its second rise.
• Slice the bread using a sharp knife or lame. Carefully remove the pot from the oven (it will be very hot so use oven mitts or pot holders).
• Lift the bread out of the bowl using the baking paper and drop into the pot. Cover and bake for 30 minutes.
• Uncover and bake for 10 more minutes then take out of the Dutch Oven and bake directly on the oven shelf for 5 minutes for extra crisp crust.
• Leave the bread to cool before slicing.

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.

SUPER EASY DONUTS - BASIC RECIPE

Steps:

• BASIC DONUTS:.
• Line jellyroll pan with foil; coat with cooking spray.
• On lightly floured surface, roll dough out to 14" x 6" rectangle.
• Using 2 3/4" round biscuit cutter, cut out 12 donuts.
• Arrange on foil, 2" apart; cover lightly with damp paper towels.
• Let rise in warmplace untildoubled in size, about 2 hours.
• In a large pot, heat 2" of oil over medium heat until 300*F on deep-frying thermometer.
• Add donuts in batches and cook, turning once, until golden and cooked through, about 5-7 minutes.
• Drain on rack.(Cool before filling).
• *STRAWBERRY-FROSTED DONUTS:.
• Prepare Basic Donuts recipe,using 3"round donut cutter in place of biscuit cutter; cook as directed.
• If desired, for donut holes, cook center cut outs for 5 minutes.
• Place strawberry frosting in microwave safe bowl and cook on HIGH for about 30 seconds to soften.
• Spoon some frosting over each donut; decorate with sprinkles and let stand for 15 minutes to set.
• *SIMPLE JELLY DONUTS:.
• Prepare and cook Basic Donuts as directed.
• Once cool, make a 1.5" deep cut into the side of each donut with a paring knife.
• Place 1 cup of preserves into a plastic food storage bag; cut 1/4" off 1 corner.
• Insert corner of bag into cut in each donut; squeeze 11/2 tbsp preserves into each.
• In a bowl, mix superfine sugar and confectioners' sugar.
• Adding 2 donuts at a time, toss to coat.
• *BOSTON CREAM DONUTS:.
• Prepare and cook Basic Donuts as directed.
• With a paring knife, make a 1.5" deep cut into the side of each donut.
• Place 3packages (4oz each snack-size) vanilla pudding into alarge plastic food storage bag; cut 1/4" off one corner.
• Insert the corner of the bag in each donut; squeeze about 2 tbsp pudding into each.
• Place chocolate frosting in a microwave-safe bowl. Microwave on HIGH to soften, about 30 seconds.
• Spoon some frosting over each donut; let stand about 15 minutes to set.
• ENJOY! :).

EASY DONUT BREAD PUDDING

Steps:

• Pre-heat oven to 350 degrees.
• In a medium bowl, whisk the 2 eggs with 1 tablespoon of vanilla .
• Cut up stale donuts in to small cubes and place in a greased, 9x12 baking dish
• Whisk in milk and cream.
• Whisk in the cinnamon.
• Pour mixture over the cubed donuts. Let soak for 10 minutes.
• Bake for 40-45 minutes. Serve warm topped with your favorite topping!

SIMPLY PERFECT HOMEMADE CHEESE BREAD (TWO WAYS)

Steps:

• In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're using honey or agave, add with the liquid ingredients instead.
• In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
• Continue mixing the dough, adding more flour in very small increments, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
• Transfer the dough to a lightly floured surface and knead for a couple of minutes, adding more flour only if the dough is sticking to your hands or the work surface, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
• Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
• Grease two 8-inch by 4-inch loaf pans and set aside.
• Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
• **If you are unclear about the shaping process for this bread, scroll up to the Recipe Video above this Recipe Card. You may wish to watch before starting the shaping process**
• For the Cheddar and Herb Bread: spread the shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
• For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
• Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up all up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
• Preheat oven to 350° F. (not fan assisted). Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.
• Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow the loaves to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)