Doughnut: 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
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Doughnut
Ingredients
Fried Glazed Doughnuts
- 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
Doughnut
For glaze:
- ⅓ cup butter
- 2 cups confectioner’s sugar
- 1½ teaspoons vanilla
- 4 tablespoons hot water or as needed
Baked Glazed Doughnuts
- 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)
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Doughnut
For glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons hot water
- ½ teaspoon almond extract
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
Doughnut
For dusting:
- 2 cups white sugar
- ½ teaspoon ground cinnamon, or to taste
1. Mix the yeast and the warm water together in a small bowl. The yeast needs warm water to activate; it will help the doughnut dough rise and stay fluffy. Let activate for 5 minutes.
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Doughnut
2. 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.
Doughnut
5. 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.
Doughnut
8. 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. You can add more sugar to thicken the glaze.
- Stir in hot water one tablespoon at a time until the icing is thin, but not watery.
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9. 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℃).
10. 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.
Doughnut
12. While doughnuts are still warm, dip doughnuts into the glaze, coating evenly. Set to dry on a wire rack and enjoy immediately.
14. Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt.
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Doughnut
15. Stir milk, eggs, vanilla, and shortening together before incorporating into dry mix. Beat the batter together until well blended.
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19. In a large bowl, mix yeast, warm water, and pinch of sugar until foam begins to show (about 5 minutes).
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22. 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.
24. 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 0.25 inch (0.6 cm) thick. In Canada, fried dough is often called “Beaver Trails,” so let your imagination run wild!
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25. Place rolled bits of dough under a cloth to rise while you shape the remainder of the dough.
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28. 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.
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Remember to flour the surface well, once the dough gets a grip on your worktop, it will not let go.
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If you don’t have any vanilla for the glaze, use lemon extract or lemon juice.
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To keep your doughnuts unspoiled and ready to be enjoyed the next day, keep them in an airtight container at room temperature or refrigerate them inside a resealable bag.
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Be careful not to burn yourself with the hot oil, hot pans or tins.
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