Doughnuts come in all shapes and sizes. They are the perfect way to treat yourself on a lazy weekend, or to indulge in a baking adventure. Store-bought doughnuts are great, but homemade ones are even better. Here are three distinctive doughnut recipes to whet your appetite. Enjoy!
- Prep time (Fried Glazed): 2 hours, 30 minutes
- Cook time: 15 minutes
- Total time: 2 hours, 45 minutes
EditIngredients
EditIngredients for Fried Glazed Donuts
- 2 (.25 ounce) envelopes active dry yeast
- ¼ cup warm water (105-115°F or 40-45℃)
- 1½ cups lukewarm milk
- ½ cup white sugar
- 1 teaspoon salt
- 2 eggs
- ⅓ cup shortening
- 5 cups all-purpose flour
- 1 quart (1 liter) vegetable oil for frying
For glaze:
- ⅓ cup butter
- 2 cups confectioner's sugar
- 1½ teaspoons vanilla
- 4 tablespoons hot water or as needed
EditIngredients for Baked Glazed Donuts
- 2 cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ cup milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon shortening (or 2 tablespoons melted butter)
For glaze:
- 1 cup confectioner's sugar
- 2 tablespoons hot water
- ½ teaspoon almond extract
EditIngredients for Canadian Fried Dough
- ½ cup warm water (110° F or 45° C)
- 5 teaspoons active dry yeast
- 1 pinch white sugar
- 1 cup warm milk (110° F or 45° C)
- ⅓ cup white sugar
- 1½ teaspoons salt
- 1 teaspoon vanilla extract
- 3 beaten eggs
- ⅓ cup vegetable oil
- 5 cups whole-wheat flour, divided
- 1 quart vegetable oil for frying
For dusting:
- 2 cups white sugar
- ½ teaspoon ground cinnamon, or to taste
EditSteps
EditFried Glazed Doughnuts
- Mix the yeast and the warm water together in a small ramekin. The yeast needs warm water to activate; it will help the doughnut dough rise and stay fluffy. Let activate for 5 minutes.
- Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour in a mixer on a low speed. Alternatively, you can use a wooden spoon and mix by hand, but be sure to mix the dry ingredients first, then the wet ingredients separately, and then combine the two.
- Beat in remaining flour, ½ cup at a time, at a low speed. Do this until the dough no longer sticks to the bowl.
- Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic.
- Set the dough into a greased bowl to rise. Cover with a towel and let stand until dough doubles in volume (about 1 hour). Dough will be ready when you can press a finger into it and the indentation stays.
- On a floured surface, roll the dough out until it's about thick. Cut with a floured doughnut cutter, or cut into doughnut shapes by hand.
- Let the doughnuts rise again until double their size (about 30-60 minutes). Lay them out on a tray and cover them with a large, clean towel.
- Prepare the glaze while doughnuts are rising. This is a classic butter glaze, not unlike the Krispy Kreme glaze that is popular in America. To make the glaze:
- Melt butter in a saucepan over medium heat. Be careful not to burn the butter.
- Take the butter off the iron and stir in confectioners' sugar and vanilla until smooth.
- Stir in hot water one tablespoon at a time until the icing is thin, but not watery.
- Heat the oil in a deep fryer or skillet until oil reaches a temperature of 350℉ (175℃). Use a kitchen thermometer for maximum precision.
- To avoid a greasy taste, heat the oil up on medium high for five minutes, and then gently reduce the heat until thermometer reads 350℉ (175℃).
- Slide the donuts into the oil carefully, with metal tongs or a spatula. Turn the doughnuts over when they float up to the surface. Fry evenly on both sides until golden brown.
- Remove doughnuts from oil and let drain on a wire rack. Make sure any excess oil drips off the doughnut before you glaze it.
- While doughnuts are still warm, dip doughnuts into the glaze, coating evenly. Set to dry on a wire rack and enjoy immediately.
EditBaked Glazed Donuts
- Preheat your oven to 325℉ (165℃). Lightly grease a doughnut pan.
- Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt.
- Stir milk, eggs, vanilla, and shortening together before incorporating into dry mix. Beat the batter together until well blended.
- Fill the doughnut pan so each cup is ¾ full. The doughnuts will rise as they bake in the oven.
- Bake the doughnuts for 8-10 minutes, until they are springy when touched. Allow to cool slightly before removing from pan.
- Make and apply the glaze. In a small bowl, mix confectioners' sugar, hot water, and almond extract until smooth and creamy. Dip the still-warm doughnuts into glaze and let excess drip off.
EditCanadian Fried Dough
- In a large bowl, mix yeast, warm water, and pinch of sugar until foam begins to show (about 5 minutes).
- Into the yeast mixture, stir in milk, ⅓ cup sugar, salt, vanilla extract, eggs, and ⅓ cup vegetable oil. Stir until the sugar has dissolved.
- Mix in about 2½ cups of the whole-wheat flour. Stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and begin to knead in more flour until the dough is no longer sticky. Continue kneading until dough is smooth and elastic (about 10 minutes).
- Form the dough into one big ball, place into a greased bowl, and cover. Let rest until the dough has doubled in size, about 1 hour.
- Place the dough back on a well-floured surface and knead again to reshape it. Break off a piece of dough roughly the size of a heaping tablespoon.
- Shape the heaping tablespoon of dough into a thin strip or an oval shape. You can use a rolling pin or your hands. The dough should be thick. In Canada, fried dough is often called "Beaver Trails," so let your imagination run wild!
- Place rolled bits of dough under a cloth to rise while you shape the remainder of the dough.
- Heat oil in a deep fryer or large skillet to 375℉ (190℃). Oil should be at least deep in your fryer or skillet.
- While oil is heating, combine 2 cups of sugar with cinnamon and set aside for dusting.
- Gently introduce pastries into the frying oil, one at a time, cooking for 1-2 minutes per side, until golden brown. Remove onto a wire rack.
- Remove excess oil from fried pastries with paper towels. Dip each pastry into the cinnamon sugar mixture while still warm.
- Enjoy.
EditTips
- Remember to flour the surface well, once the dough gets a grip on your worktop, it will not let go.
- If you don't have any vanilla for the glaze, use lemon extract or lemon juice.
EditWarnings
- Be careful not to burn yourself with the hot oil.
EditRelated wikiHows
- Make Cold Mixed Fruits Sago
- Make Mango Souffle
- Make a Traditional Tiramisu
- Make Sweet Milk Doughnuts
EditSources and Citations
source How to of the Day http://ift.tt/10MEFqs
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