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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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
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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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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
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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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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.
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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.
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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.
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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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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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