CAKE DOUGHNUT BREAD PUDDING
Okay, I know this never happens but, just for fun, let's say you have cake doughnuts sitting around that have gone stale. Impossible, I know, but let's just imagine it happened. You don't want to throw them away; that would be a waste. So, you really only have one option: Make bread pudding. It's really best when you serve it with cold ice cream on top. And caramel sauce. Oh, and chocolate chips. It's called "bread pudding" because originally it was made with stale bread, which might sound gross, but if you have old (but not too old!) bread sitting around, try this recipe with it. You'll freak out it's so good.
Provided by Duff Goldman
Categories dessert
Time 1h10m
Yield One 9-by-13-inch baking dish
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray, line with parchment and spray again. Place the doughnut pieces in an even layer in the prepared baking dish.
- Whisk together the milk, granulated sugar, vanilla and a pinch of salt in a large bowl until the sugar is mostly dissolved. Add the eggs and whisk to combine so that it's all the same light yellow color. Let sit for 3 minutes and whisk again.
- Pour the custard mixture over the doughnut pieces. Gently, press down a few times to make sure all the doughnut pieces are wet with custard. Cover with a kitchen towel and let sit for 10 minutes at room temperature.
- In another bowl using a wooden spoon, mix together the brown sugar, butter and a pinch of salt. If it's loose, add more brown sugar until it gets crumbly. Sprinkle the top of the bread pudding with chunks of the sugar mixture.
- Bake for 35 to 45 minutes or just until the bread pudding is only slightly jiggly in the center. To test, using an oven mitt, carefully grab the oven rack and give it a little shake. If the middle sloshes around, it's not done. If it gives a firm jiggle, it's done.
- Serve warm, cold or at room temperature, topped with ice cream.
DOUGHNUTS
Homemade doughnuts are a bit of a project, but they're less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you've mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
Provided by Mark Bittman
Categories breakfast, snack, dessert
Time 3h
Yield About 1 dozen.
Number Of Ingredients 8
Steps:
- Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
- Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
- Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
- About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
- Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 6 grams, TransFat 0 grams
BREAD MAKER DOUGHNUTS
Light and fluffy doughnuts, made with a yeast dough. I finally found a good doughnut recipe!
Provided by rachel :D
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 8
Steps:
- Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
- When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
- Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 15.5 g, Cholesterol 14 mg, Fat 14.3 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 3.5 g
More about "doughnut bread recipes"
MILK BREAD DOUGHNUTS RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.8/5 (5)Calories 220 per servingTotal Time 3 hrs 22 mins
- To make the tangzhong: Combine all of the tangzhong ingredients in a small saucepan, and whisk until no lumps remain. , Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Transfer the tangzhong to a small bowl and let it cool to room temperature. , To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the tangzhong and the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
- Shape the dough into a ball, and let it rest in a lightly greased covered bowl until puffy but not necessarily doubled in bulk, about 60 to 90 minutes.
- To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. , Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled in size. , To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. , Remove the doughnuts from the oil with a slotted spoon and drain on absorbent paper. Repeat with the remaining dough. , Frost the doughnuts as desired, using your choice of sugar topping or glaze. , Storage information: Doughnuts are best eaten the day they're made, ideally served still warm. Store leftovers, unfrosted and unfilled, in an airtight container at room temperature for up to two days; freeze for longer storage.
CINNAMON SWIRL DOUGHNUT BREAD | 12 TOMATOES
From 12tomatoes.com
5/5 (1)Estimated Reading Time 3 minsServings 8Total Time 1 hr 10 mins
- In a medium bowl, whisk together flour, baking powder and salt, and set aside until ready to use.
- In a large bowl or mixer, beat together oil, 1/4 cup butter and white sugar for 3-4 minutes, or until fluffy and lightened in color.
DOUGHNUTS - ALLRECIPES
From allrecipes.com
CINNAMON BREAD (CINNAMON SWIRL DONUT …
From laurenslatest.com
CINNAMON SWIRL DONUT BREAD - KITCHEN FUN WITH …
From kitchenfunwithmy3sons.com
LEFTOVER DONUT BREAD PUDDING RECIPE - THESE OLD …
From theseoldcookbooks.com
DOUGHNUT BREAD PUDDING RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE DONUTS AT HOME
From delish.com
YEAST-RAISED DOUGHNUTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (54)Calories 140 per servingTotal Time 2 hrs 16 mins
- To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, whisk together the dry ingredients.
BREAD AHEAD’S FAMOUS DOUGHNUT RECIPE - COUNTRY AND TOWN HOUSE
From countryandtownhouse.com
CINNAMON DONUT BREAD | RECIPE | BREAD RECIPES SWEET, BREAD …
From pinterest.com
CHOCOLATE DONUTS RECIPE IN 5 MIN | INSTANT BREAD DONUTS - YOUTUBE
From youtube.com
KRISPY KREME - RECIPES | DOUGHNUT BREAD PUDDING
From krispykreme.com
OUR BEST DOUGHNUT RECIPES - TASTE OF HOME
From tasteofhome.com
APPLE CIDER DOUGHNUT LOAF CAKE RECIPE | BON APPéTIT
From bonappetit.com
DONUTS & QUICK BREADS - RECIPES | THE DOUGHTY DOUGHNUT
From thedoughtydoughnut.com
CINNAMON DONUT BREAD ⋆ REAL HOUSEMOMS
From realhousemoms.com
BREAD, CAKE, DOUGHNUT, PUDDING: SWEET AND SAVOURY RECIPES ... BY …
From ebay.co.uk
PERFECT YEAST DOUGHNUTS RECIPE - HOMEMADE DONUTS - CHRISTINA'S …
From christinascucina.com
You'll also love