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.
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!
There used to be a local bakery that made fasnacht. They are doughnuts that are eaten on Shrove Tuesday. They do not have holes in them. The ones I had were made out of some sort of potato dough. They came out light and fluffy and were sprinkled with powdered sugar. You could get them with or without some sort of filling. The filling was this lightly sweet cream. I am trying to find the recipe to see if we can duplicate it.
By Sharon from Cherry Hill, NJ
Go to food.com and type in your request and scroll down until you find the title of the recipe. It is there.
Here is an authentic link found with a google search:
www.dig-itmag.com/
Cheers,
There are a number of ways to make Fastnacht:
berksweb.com/
Here are three different types that may or may not be in the above website:
Faschnachts with Mashed Potatoes
2½ cups hot mashed potatoes
1 cup milk
3 beaten eggs
2 Tablespoons melted butter
2 cups sugar
2 Tablespoons baking powder
5 cups flour
Mix everything together except flour. Mix flour in slowly.
Divide the dough in half. Roll ½ inch thick. Cut with a donut cutter or use a knife to cut into triangular shaped pieces. Deep fry in hot fat or oil until done. Serve with sugar or molasses.
Fashnachts with Yeast
2 cups scaled milk ½ cup lard
1 cup mashed potatoes 2 teaspoons salt
¾ cup sugar 2 well beaten eggs
1 package yeast
7 cups flour, approximately
Scald milk and add mashed potatoes, sugar, salt, and lard. Cool until lukewarm. Add eggs. Add yeast and enough flour to make a soft dough. Knead well and place in a greased bowl. Cover with a cloth and let rise about 1½ hours. Roll ¼ inch thick on a
floured board. Place on a cloth and let rise until doubled in size and fry in hot fat.
How do you make the butternut topping for doughnuts?
By Kathy from Nashua, NH
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.
Recipe for Easy Doughnuts. Put margarine, sugar and salt in a bowl and add 4 cups hot water. Combine and add yeast. Put in remaining ingredients. Let rise and punch down and let rise again.
