Homemade Donuts

[kerosene]

In my culture, we made something similar, called Grebbel. Just like donuts only rolled in sugar instead of glazed and tied in a knot instead of glazed. They are so much better fresh and homemade than in a store.

I am getting hungry now.

[DucksNuts]

Originally Posted by kerosene

In my culture, we made something similar, called Grebbel. Just like donuts only rolled in sugar instead of glazed and tied in a knot instead of glazed. They are so much better fresh and homemade than in a store.

I am getting hungry now.

Do you have a recipe, Kero?????

Monster - what batter recipe do they use?

[xoxoxoBruce]

HOMEMADE DOUGHNUTS
1 c. milk, scalded
2 tbsp. butter
1 tbsp. sugar
1 tbsp. brown sugar
1 pkg. yeast
3 c. flour
1 tsp. salt
1/2 tsp. nutmeg
1 egg
Confectioners' sugar

Pour milk over butter and sugars; stir until melted and cool to lukewarm. Add yeast, stirring until dissolved. Sift flour, salt and nutmeg. Gradually add half the dry mixture to milk; add egg and beat well. Add remaining flour and leave dough in warm place for 1 hour. Knead gently, roll to quarter inch thickness and cut into diamonds. Allow to rise 30 minutes to 1 hour. Fry in deep fat, 375 degrees and dust with confectioners' sugar or use confectioners' sugar glaze if desired.
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HOMEMADE BREAD AND DOUGHNUTS
2 med. potatoes, cooked
1/2 c. sugar
2 tbsp. salt
4 tbsp. shortening
2 pkg. dry yeast
1 1/2 pt. fluid-mashed potatoes and water

Mix with all purpose flour until stiff enough to knead. Knead until nice and elastic, about 10-15 minutes. Let rise until double in size. Work out as rolls or loaves of bread. Let rise again then bake at 375 degrees for 25-30 minutes.
For doughnuts, after letting dough rise, roll out until about 1/2 inch thick. Cut with doughnut cutter. Let rise until double in size. Fry in deep fat until brown on both sides. Drain on paper towels. Dip in honey, powdered sugar, cinnamon, or nutmeg.
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HOMEMADE DOUGHNUTS
1 c. boiling water
1/4 c. solid shortening (Crisco)
1/2 c. sugar
1 c. evaporated milk
2 eggs
1 tsp. vanilla
1 pkg. yeast
6 c. flour
1 tsp. salt

Melt shortening in boiling water. Add sugar, eggs, evaporated milk and vanilla. Dissolve yeast in 1/4 cup warm water. Add to liquid mixture; mix well. Add flour and salt. Let rise in a warm place about 45 minutes to 1 hour.
Roll out on pastry cloth. Cut doughnuts and let rise again. Fry in hot oil. Roll in powdered sugar, granulated sugar or combination of both.
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HOMEMADE DOUGHNUTS
1/2 c. butter
2 eggs
1/4 c. sour cream
1 tsp. salt
Oil for frying
1/2 c. sugar
1 pkg. dry yeast
7 c. flour, sifted
1 1/3 c. milk

Confectioners' sugar or combine mixture of 1 cup plain sugar and 3 teaspoons cinnamon. Cream butter and sugar. Blend in eggs. Dissolve yeast in water. Add to creamed mixture with sour cream. Sift together flour and salt. Add to creamed mixture alternately with milk. Cover and let rise in a warm place for 1-1 1/2 hours until double in bulk. Punch down.
Turn out on floured board. Cut in half and roll to 1/2 inch thickness. Cut with a 2 inch doughnut cutter and place on cookie sheet to rise for 10 minutes. Place in hot fat at 375 degrees. Brown both sides and lift out with slotted spoon. Divide batch and cover some in confectioners' sugar and some in cinnamon mixture. Fun on a snowy afternoon.

[Griff]

Originally Posted by xoxoxoBruce

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HOMEMADE DOUGHNUTS
1 c. boiling water
1/4 c. solid shortening (Crisco)
1/2 c. sugar
1 c. evaporated milk
2 eggs
1 tsp. vanilla
1 pkg. yeast
6 c. flour
1 tsp. salt

Melt shortening in boiling water. Add sugar, eggs, evaporated milk and vanilla. Dissolve yeast in 1/4 cup warm water. Add to liquid mixture; mix well. Add flour and salt. Let rise in a warm place about 45 minutes to 1 hour.
Roll out on pastry cloth. Cut doughnuts and let rise again. Fry in hot oil. Roll in powdered sugar, granulated sugar or combination of both.
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This looks like what my Mom was doing. She went with granulated sugar and I think lard not Crisco, but I'd check on that in case lard can't take the temperature (older joy of cooking says cook in fat at 375 so it should be fine). Anyway, good recipe.

[Urbane Guerrilla]

You Can't Buy These Doughnuts

Because the shop went out of business years ago. You must make them for yourself.

"I know I can't make a convincing argument that donuts are good for you," [Mark Carter] said. "And I'm not going to try. You can't get away from fat. Donuts are fried in fat. . ."

Pancake Donut w/Frosted Maple Syrup

Ingredients: Doughnut

1/2 C [120ml] (1 stick) Unsalted Butter, softened
3/4 C [177ml] Sugar
1 tsp [5ml] Vanilla Extract
3 large Eggs
4 C [947ml] self-rising Flour
1/2 tsp [2.5ml] ground Cinnamon
1/4 tsp [1.2ml] Salt
1 C [237ml] Buttermilk
1/2 gallon [2 liters] Peanut Oil or Vegetable Oil, for frying

Ingredients: Frosting:

1/2 C [120ml] (another stick) Unsalted Butter, softened
1/2 C [120ml] Maple Syrup {grade A for light flavor, grade B for robust}
3 C [310ml] confectioner Sugar

Equipment: heavy-bottomed pot, mixer, bowls, wire racks, deep frying thermometer, slotted spoon

Cream the Butter and Sugar with an electric mixer. When the mixture loses its grittiness, add the Vanilla. Stir in the Eggs one at a time.

In another large bowl, combine Flour, Cinnamon, Salt. Dump these dry ingredients into the creamed butter/sugar/egg mixture. Add in the Buttermilk, a little at a time, mixing until the dough begins to get tacky. Cover with kitchen towel and let rest 30 minutes.

Meanwhile, the frosting: cream Butter and Maple Syrup together in medium bowl with mixer. Gradually add in Confectioners' Sugar, mixing after each addition to thoroughly incorporate. After the last addition of sugar, scrape down the sides of the bowl and mix again briefly. Cover bowl and place in refrigerator 30 minutes to thicken.

On a lightly floured work surface, roll the dough out to a thickness of 1/2 inch. Using pastry cutter or a wide-mouth glass, cut the dough into circles, then incorporate the scraps after the first round.

Pour the oil into a cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of three to four inches. Heat the oil over medium-high heat to 360 F. Fry the doughnuts and holes until golden brown on both sides, about 2 minutes. Remove with slotted spoon and drain on wire racks. Let cool, use spatula to spread frosting over donuts. Makes about 24 donuts.