A quick and easy snack that kids will love, that isn't too messy and quick. Take a roll of pre-made biscuits and using a soda bottle cap take the middle of each one out, fry them for about 3-5 minutes, coat with light sugar and serve, hot fresh donuts. You can make donut holes out of the middle pieces.
I was thinking of making doughnuts formed like corona virus to make our snack time fun. It was actually an experiment but surprisingly, it turned out really good and my boys loved it. I named it coroughnuts.
A chocolate lover's delight may be these baked donuts. This page contains a double chocolate donut recipe.
These tasty little puff doughnuts are easy to make and will be a hit from your kitchen. This is a page about puff puffs (African doughnuts).
This page contains bread machine donut recipes. These handy kitchen appliances can be helpful mixing sweet doughs too.
How do you make the butternut topping for doughnuts?
By Kathy from Nashua, NH
Sift first 4 ingredients and 1/2 cup sugar together in bowl. Cut in shortening until crumbly. Stir in egg, milk and apple, mixing well.
In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center. In a small bowl, cream together the sugar and butter, then beat in the egg. Add the cider, milk, and vanilla to the creamed mixture.
Combine first 4 ingredients in a large bowl; beat at medium speed until blended. Combine flour and next 5 ingredients; add to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in applesauce and vanilla.
In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, eggs shortening and 2 cup flour.
To make sponge: Put 1/2 cake yeast in pint of warm water. Add tablespoon of sugar and add enough flour to make it like bread sponge. Let raise until light.
Mix the first 6 ingredients with 7 tsp. baking powder and enough flour to make a safe dough. Roll to 1/2 inch thickness. Cut with a 3 inch doughnut cutter. Fry in deep hot fat (375 degrees).
I am seeking a good fried doughnut recipe.
By Doug from Sevierville, TN
Open a can of refrigerated biscuits. Using a small soft drink lid, cut a hole through the middle of each biscuit. Drop donut into oil that has been heated, but not burning. Turn as soon as browned, (be careful, they'll brown quickly), drain on paper towels when brown on all sides.
Does anyone have a good recipe for glazed or filled doughnuts?
Thank you.
By Me from Canadensis, PA
Use Pillsbury Grands refrigerated biscuit dough in the blue can. Use a plastic soda bottle cap to punch a hole in the center of each biscuit to make the donut shape. Fry in coconut oil, peanut oil, or canola oil until golden brown. Mix a couple of spoonfuls of powdered sugar and milk to make the icing. Enjoy!
I have been asked to make doughnuts by my husband. I have made doughnuts in the past but he wants "beer" doughnuts this time. I have never heard of them.
I need a good yeast donut recipe.
By Red from LaFayette, GA
Fluffy Yeast Doughnuts
(As a make-ahead strategy, prepare separate batches of the dry ingredients in advance and store them in labeled and sealed plastic bags.*)
1/2 cup milk
1/4 cup plus 1 tablespoon solid vegetable shortening
2 packages active dry yeast
1/2 cup warm water
1/2 cup sugar, plus more for sprinkling
1/2 cup sour cream, at room temperature
2 extra-large eggs, at room temperature
1 extra-large yolk, at room temperature
2 teaspoons salt
1 1/2 teaspoons pure vanilla extract
About 5 cups sifted all-purpose flour, plus more sifted flour for dusting
Vegetable oil, for deep-frying
Dark Chocolate Glaze or Vanilla Glaze
Chopped nuts, toasted coconut and sprinkles, for decorating (optional)
In a small saucepan, warm the milk with the shortening over low heat until the shortening is almost melted. In a large bowl, stir the yeast into the warm water, sprinkle with a pinch of sugar and let stand until foamy, about 3 minutes. Stir the warm milk mixture into the yeast along with the 1/2 cup of sugar and the sour cream, the whole eggs, egg yolk, salt and vanilla. Gradually stir in 4 3/4 cups of the flour until a soft, sticky dough forms. Scrape the dough out onto a floured surface and use a pastry scraper to knead the dough until smooth, adding as much of the remaining flour as necessary. The dough should be soft and slightly sticky, but smooth and elastic.
Gather the dough into a ball, transfer it to a lightly oiled bowl and cover with a sheet of oiled plastic wrap. Let the dough rise in a warm, draft-free spot for 2 hours. Punch down the dough and turn it over in the bowl. Cover and refrigerate the dough for 2 hours or overnight.
On a lightly floured work surface, roll out the chilled dough 1/3 inch thick. Using a 3 1/2-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible and transfer them to a sheet of floured wax paper. The scraps can be rerolled once to cut out more doughnuts. Loosely cover the doughnuts with wax paper and let rise until soft and billowy, about 20 minutes.
In a large, heavy skillet, heat 4 inches of vegetable oil to 365°. Line a rack with several paper towels. Working in batches, fry the doughnuts until golden brown, about 1 minute per side. Check the temperature of the frying oil to make sure it doesn't get too hot or cool. Using a slotted spoon, transfer the doughnuts to the paper towel lined rack to drain. Serve warm or let cool before glazing with the Dark Chocolate Glaze or Vanilla Glaze and decorating with chopped nuts, coconut and sprinkles.
Make ahead*: The recipe can be prepared through Step 2 and refrigerated overnight. The finished doughnuts can be made up to 4 hours ahead.
Notes: Variation: To make jelly doughnuts, cut out 2 1/2-inch rounds of dough with a biscuit cutter. Fry as instructed above. Once the doughnuts are cool, use a piping bag to squeeze jelly into the sides of the doughnuts.
Dark Chocolate Glaze: Makes 2 cups
2 ounces bittersweet chocolate, chopped
2 1/2 ounces unsweetened chocolate, chopped
3/4 cup heavy cream
3/4 cup plus 2 tablespoons sugar
4 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
Salt
Place the chopped chocolates in a medium bowl. In a small saucepan, combine the heavy cream with the sugar and cook over moderate heat, stirring, until the sugar dissolves. Pour the warm cream over the chocolate and let stand until melted, about 5 minutes; whisk until smooth. Whisk in the butter, vanilla and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, about 15 minutes.
Vanilla Glaze: Makes 1-1/2 cups
5 cups sifted confectioners' sugar
1/4 cup milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
In a medium bowl, whisk the confectioners' sugar with the milk and corn syrup until smooth. Stir in the vanilla.
Variation: To make a frosting suitable for piping, stir 1 1/2 cups confectioners' sugar into the glaze.
Enjoy!-good luck.
If you like sausage and peppers.
2 greens peppers, one red pepper. 1 1/2 bulk sweet sausage, 1 large sweet onion. 1 pound penne pasta.
put olive oil on prepared peppers, cut into bite size pieces. coat thickly sliced onions with olive oil. Put on a cookie sheet and bake in over at 400 degrees to taste. Fry Sausage. Cook penne pasta. Combine and stir.