Grow Your Own Magic Doughnuts Donuts Recipes

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HOMEMADE GLAZED DOUGHNUTS



Homemade Glazed Doughnuts image

Homemade glazed doughnuts are easier to make than you think! For best success, take your time and read through the recipe before beginning.

Provided by Sally

Categories     Breakfast

Time 2h

Number Of Ingredients 13

1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
1 Tablespoon active dry yeast*
1/3 cup (65g) granulated sugar
2 large eggs
6 Tablespoons (86g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups (500g) all-purpose flour (spoon & leveled), plus more as needed
1 - 2 quarts vegetable oil*
2 cups (240g) confectioners' sugar, sifted
1/3 cup (80ml) heavy cream or whole milk (I prefer cream for thicker consistency)
1/2 teaspoon pure vanilla extract

Steps:

  • Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
  • Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don't add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
  • Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  • When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can't quite fit 12, re-roll the scraps and cut more.
  • Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if desired.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
  • Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)
  • Whisk all of the glaze ingredients together. Dip each warm doughnut (don't wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set + harden.
  • Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

JERSEY WONDERS (DES MERVELLES), AKA DOUGHNUTS / DONUTS



Jersey Wonders (Des Mervelles), Aka Doughnuts / Donuts image

Traditionally, Jersey housewives cooked their Wonders as the tide went out. If they cooked them on an incoming tide, the fat in which the Wonders were cooked would invariably overflow the pan! The nearest English equivalent to the Jersey Wonder would be the doughnut, although Wonders are never coated in sugar, nor filled with jam. Courtesy of bbc.co.uk

Provided by LoversDream

Categories     Dessert

Time 2h45m

Yield 40 Wonders

Number Of Ingredients 4

1 1/2 lbs self-raising flour
4 ounces butter
8 ounces caster sugar
6 eggs

Steps:

  • Sieve flour and sugar and rub in butter, chopped into small pieces. Add whisked eggs to make a light dough.
  • With floured hands make the dough into golf ball sized shapes. Place these on a lightly floured tray and cover with a damp cloth for two hours.
  • Then roll out each of the balls into oblongs two inches x four inches.
  • With a sharp knife slit the centre of each oblong and twist the top end (of the oblong) through the slit.
  • Drop four to six Wonders at a time into a large pan of hot oil, cook for 2 minutes on each side until golden brown.
  • Drain on kitchen paper.
  • Preparation time includes 2 hours resting.

Nutrition Facts : Calories 113.5, Fat 3.2, SaturatedFat 1.7, Cholesterol 37.8, Sodium 242.8, Carbohydrate 18.4, Fiber 0.5, Sugar 5.8, Protein 2.6

SUNNY'S EASY OG SUGAR DONUTS



Sunny's Easy OG Sugar Donuts image

There's nothing like a yeasty donut, fresh from the fryer. They are substantial, but chewy and light. This recipe will make you feel like opening your own donut shop. Easy to prepare and coat, the donuts are actually fine alone, thanks to the sugar, vanilla and the pinch of salt in the dough. They are perfectly balanced and not too sweet. Feel free to eat them with no coating, but my favorite donut when making them or at a bakery is the sugar donut: The granules all over my clothes, fingers and face make me feel like a kid.

Provided by Sunny Anderson

Categories     dessert

Time 3h35m

Yield 10 to 12 donuts

Number Of Ingredients 25

1/2 cup whole milk, warmed
2 tablespoons granulated sugar, plus more for coating, optional
1 tablespoon active dry yeast
2 tablespoons salted butter, melted
1 large egg, at room temperature, whisked
1 teaspoon vanilla bean paste
2 cups all-purpose flour, plus additional for dusting
Kosher salt
Peanut or canola oil, for greasing the bowl and frying
Nonstick cooking spray, optional
Cinnamon sugar or Vanilla, Strawberry or Maple-Bacon Glazes, recipes follow
2 cups confectioners' sugar
Pinch kosher salt
1 teaspoon vanilla bean paste
1/4 cup whole milk (enough to loosen to a slow drip)
2 cups confectioners' sugar
Pinch kosher salt
1/2 cup freeze-dried strawberries, crushed to a powder
1 teaspoon vanilla bean paste
1/4 cup whole milk (enough to loosen to a slow drip)
2 cups confectioners' sugar
Pinch kosher salt
1 teaspoon maple extract
1/4 cup whole milk (enough to loosen to a slow drip)
6 strips bacon, crisped and finely chopped to tiny bits

Steps:

  • Mix the wet. In a 2-cup liquid measuring cup, add the milk and whisk in the granulated sugar to dissolve. Sprinkle the yeast over the top and let rest until it dissolves and puffs up, about 5 minutes. Add the butter, egg and vanilla paste and whisk to combine.
  • Mix the dry. In a stand mixer fitted with the paddle attachment, add the flour and a pinch of salt and mix to combine.
  • Make the dough. Starting on low speed, slowly add the wet mixture to the dry. Once all of the liquid is incorporated, remove the paddle and replace it with the dough hook. Turn the speed up and watch as the dough comes together; it will eventually release from the sides of the bowl. Let the mixer knead the dough until it looks smooth and is slightly sticky, about 5 minutes. Stop and let the dough relax for about 5 minutes.
  • Let the dough rise. Coat the bottom and sides of a large mixing bowl with oil or cooking spray. Remove the dough and gently shape into a ball. Place the dough in the prepared bowl and turn the dough over to fully coat with the oil. Cover the bowl with a clean kitchen towel and let rest at room temperature until it rises by more than double, about 1 hour.
  • Shape the donuts and rest. Cut parchment paper into 5- or 6-inch squares and arrange in a single layer on a sheet pan. Gently push your fist into the center of the dough to release the air. Pick up the dough and place it on a lightly floured surface. (I've even used parchment with no flour!) Cut the dough into 10 to 12 even parts and gently roll each piece into a ball. Use your hand to press down on the dough to flatten each ball into a circle about 4 inches in diameter. Punch out a hole in the center of each circle using a bottle cap (from your oil bottle, a condiment jar, etc.). Place the donuts and donut holes on the parchment squares and cover with a kitchen towel or plastic wrap sprayed with cooking spray. Set the donuts aside to let rise at room temperature for 1 hour.
  • Fry the donuts and prepare the toppings. Pour at least 4 inches of oil into a large Dutch oven. Heat the oil to 325 degrees F. Meanwhile, fit a baking sheet with a wire rack and set aside.
  • If making sugar donuts, add granulated or cinnamon sugar to a large bowl and set aside. If glazing the donuts, have the glazes prepared in bowls.
  • Fry the donuts in small batches, starting with the donut holes to gauge the oil temperature. The donut holes should fry to a golden color, flip on their own and float in about 2 minutes. For the whole donuts, working with one donut at a time, gently invert the donut into the oil so the parchment paper side is up. Gently peel the parchment paper away from the dough. Repeat with the remaining donuts, adding only a few donuts to the oil at a time. Once the donuts float and the bottoms are golden, flip and cook until the other side is golden, 2 to 4 minutes. Allow the oil to come up to room temperature between batches.
  • For sugar donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off, and put directly into the bowl of sugar. Roll to coat, or use a clean spoon to spoon sugar onto the donut and a fork to gently flip the donut so the other side can be coated in sugar. Remove and let cool slightly on the wire rack. Serve warm.
  • For glazed donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off and place on the wire rack to let cool enough to handle. Drizzle the glaze over the donuts on the wire rack or, working with one donut at a time, gently dip one side into the glaze, then turn right side up and return to the rack. For the Maple-Bacon glazed donuts, sprinkle bacon bits over the top right after coating and before the glaze sets.
  • In a medium bowl, add the confectioners' sugar, salt, vanilla and milk and whisk until smooth. Set aside.
  • In a medium bowl, add the confectioners' sugar, salt, strawberry powder, vanilla and milk and whisk until smooth. Set aside.
  • In a medium bowl, add the confectioners' sugar, salt, maple extract and milk and whisk until smooth. Set aside. Save the chopped bacon as a garnish after glazing.

OVEN DONUTS



Oven Donuts image

I'm not keen on frying things so this recipe is great and really hard to tell they were not fried.....give it ago you won't be disappointed!

Provided by K1968

Categories     Healthy

Time 2h10m

Yield 12 Donuts, 12 serving(s)

Number Of Ingredients 7

1 cup reduced-fat milk
50 g unsalted butter, melted
1 1/2 cups plain flour
1 cup plain whole meal flour
1 1/2 teaspoons instant dried yeast
3/4 cup caster sugar
1 1/2 teaspoons ground cinnamon

Steps:

  • Place milk in a heatproof, microwave-safe jug. Microwave on medium-high (75%) for 30 to 40 seconds or until heated through (do not allow to boil). Stir in 1 tablespoon butter.
  • Sift flour into a bowl. Stir in yeast, 1/4 cup sugar and 1/2 teaspoon cinnamon.
  • Make a well in the centre.
  • Add milk mixture.
  • Mix to form a soft dough.
  • Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic.
  • Place dough in a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
  • Line a baking tray with baking paper.
  • Using your fist, punch dough down. Turn out onto a lightly floured surface. Knead until smooth.
  • Press dough out until 2.5cm thick. Using a 6.5cm cutter, cut 12 rounds from dough. Using a 2.5cm cutter, cut circles from the centre of each round. Place doughnuts, 5cm apart, on prepared tray. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size.
  • Meanwhile, preheat oven to 200°C/ 180°C fan-forced. Cook doughnuts for 10 to 12 minutes or until golden brown and cooked through.
  • Combine remaining sugar and cinnamon in a bowl.
  • Brush doughnuts with remaining butter.
  • Dip in sugar mixture, shaking off excess.
  • Place on plates. Serve.

APPLESAUCE DOUGHNUTS/DONUTS



Applesauce Doughnuts/Donuts image

I got this recipe from an online friend, and they sound delish, so I thought I'd save them here! Let me know what you think!

Provided by angie_pangie

Categories     Breads

Time 30m

Yield 1 doughnut, 18 serving(s)

Number Of Ingredients 10

3 1/3 cups all-purpose flour
1 cup applesauce
3/4 cup sugar
2 tablespoons shortening
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
vegetable oil, for frying
cinnamon-sugar mixture

Steps:

  • Beat 1-1/3 cups of the flour and remaining ingredients (except oil and cinnamon/sugar mixture)with an electric mixer on low speed, until just blended.
  • Stir in remaining flour and beat on medium speed for an additional 2 minutes.
  • Cover dough and refrigerate for about 1 hour (dough should be stiff after refrigeration).
  • Heat 2 to 3 inches of vegetable oil in a fryer or heavy (3 quart) saucepan to 375°F (for perfect doughnuts use a themometer).
  • Divide dough in half and roll each half out on a well floured pastry board to 3/8" thick. Cut with a well floured doughnut cutter, or use a 3" cup and a clean pop bottle lid for the center.
  • Carefully slide cut doughnuts into hot oil, using a wide spatula. Cook 2 or 3 doughnuts at a time, so as not to lower the tempeture of the oil too much. Fry 1 to 1-1/2 minutes on each side or until golden brown.
  • Carefully remove from the oil (do not prick) and drain on papertowels.
  • If desired, sprinkle with cinnamon/sugar mixture while still hot.

BUTTERMILK DOUGHNUTS DONUTS



Buttermilk Doughnuts Donuts image

I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!

Provided by Marg CaymanDesigns

Categories     Breads

Time 2h

Yield 14 doughnuts

Number Of Ingredients 11

1 tablespoon dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 tablespoons shortening, melted (DO NOT use oil)
3 tablespoons sugar
2 1/2-3 cups flour
3 teaspoons baking powder
1 teaspoon salt
vegetable oil
2 1/2 cups sifted powdered sugar
1/4 cup milk

Steps:

  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
  • Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
  • Add enough remaining flour to make a soft dough.
  • Turn dough onto a floured surface and knead several times.
  • Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
  • Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
  • Heat 2-3 inches of oil to 375°F.
  • (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
  • Cook about 2 minutes or until lightly golden in color, turning once.
  • Drain well on paper towels.
  • Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
  • Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
  • Cool on wire rack or serve warm.

Nutrition Facts : Calories 208.9, Fat 3.3, SaturatedFat 0.9, Cholesterol 1, Sodium 256.8, Carbohydrate 42.3, Fiber 0.8, Sugar 24.1, Protein 3.1

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