DOUGHNUTS
Provided by Hedy Goldsmith
Time 10h
Yield 26 to 30 doughnuts
Number Of Ingredients 12
Steps:
- Heat the milk to 110 degrees F. Place in a cup and stir in 1 1/2 teaspoons of the sugar and the vanilla bean seeds and pod. Sprinkle the yeast over the top and let sit for 10 minutes. The yeast will begin to bubble. Remove the bean pod, rinse, and set aside for another use.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, the remaining 1/3 cup sugar, the salt and the nutmeg. On low speed, stir just to mix. Add the yeast mixture to the dry ingredients on low speed, then add the egg, water and the melted butter.
- Change to a dough hook and mix on medium-high speed until the dough pulls away from the sides of the bowl, 15 to 18 minutes. Put the dough in a greased bowl, cover with plastic wrap and refrigerate overnight (this is the first proof).
- On a floured work surface, roll the dough out into a rectangle 1/4 inch thick. Transfer to a sheet pan and refrigerate for 30 minutes to rest the dough.
- Cut out thirty 4-by-4-inch squares of parchment paper. Lightly oil each one or spray with pan spray. Have several baking sheets ready.
- Remove the dough from the refrigerator and place on a work surface. Cut out doughnuts with a round cutter (or cut squares for a different look. If you're going for the traditional doughnut shape, use a smaller cutter to make a hole in the center of each round. (Do not cut out holes if you are going to fill the doughnuts. You may decide to cut the doughnuts really large; that's also fine.)
- Once each doughnut is cut, set it on an oiled square of parchment. (Trust me, this will make your doughnut experience much better and more efficient.) Place the doughnuts on baking sheets. Cover the sheets lightly with an oiled piece of parchment. Allow to proof about 45 minutes in a warm, draft-free area. They are ready when they are almost doubled in size.
- Heat 3 to 4 inches of oil in a straight-sided heavy saucepan. (I like rice bran oil or grapeseed oil, but vegetable oil or canola are also good.)
- Clip a deep-fat thermometer to the side of the pan and heat the oil to 350 degrees F. Place the cinnamon sugar in a bowl to dredge the warm doughnuts.
- Lift a doughnut on the square of paper and place it just over the oil; this will allow the doughnut to slip right into the oil without deforming. Use tongs to nudge it off the paper and into the oil if necessary; if you must, the paper and doughnut can even go into the oil together and you can immediately fish the paper out with the tongs. You can fry 2 or more doughnuts at a time, just don't over crowd the pan. I like flipping the doughnuts quickly and often to help them keep their shape. I use two chopsticks, placing them on the edge of the doughnut and using a quick motion to flip them. It will take about 1 minute on each side until they're golden brown. (Keep an eye on the heat, especially if frying several doughnuts at once.) When browned, carefully lift the doughnuts out of the oil, drain briefly, and toss in the cinnamon sugar. Place on a rack to cool. Repeat until all the doughnuts are cooked.
- These are best eaten within a few hours of frying. They can be reheated in a low-temperature oven to give them that just-fried texture.
HEALTHIER LEMON POPPY SEED DONUTS
These donuts are made with Swerve® and almond milk. They are baked, rather than fried, which makes them healthier than a regular donut. They are delicious, quick, and very easy to make.
Provided by Yoly
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
- Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated.
- Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely.
- While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 39.5 g, Cholesterol 21.9 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 137.8 mg, Sugar 0.7 g
DOUGHNUT SEEDS
Kids are already huge Cheerios fans but we've taken them to a new snacking level by turning them into "doughnut seeds"! Additional materials needed: 6 sandwich baggies and donut seed labels which can be printed from this site. https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwsIJiJPw4W-NzI2NWMxMTEtNzhiMS00MGY4LWJmMTMtOThlYzhlYmZmYzZk&hl=en&authkey=CMLbpu4L.
Provided by dojemi
Categories < 15 Mins
Time 5m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Place 1/3 cup original brand Cheerios into each sandwich baggie.
- Place 1/3 cup Fruity Cheerios into each sandwich baggie.
- Attach doughnut seed labels (see link for printing labels in directions).
Nutrition Facts : Calories 34.2, Fat 0.6, SaturatedFat 0.1, Sodium 53.3, Carbohydrate 7, Fiber 0.9, Sugar 0.4, Protein 1.1
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
MOCHI DOUGHNUTS
These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce. You can glaze them with an assortment of bright colors.
Provided by Clarice Lam
Time 1h
Yield Eight 3"-diameter doughnuts or about 2 dozen doughnut holes
Number Of Ingredients 15
Steps:
- Whisk 1 cup plus 1 Tbsp. (170 g) mochiko (sweet rice flour) and 1 cup (120 g) tapioca starch (tapioca flour) in a small bowl to combine.
- Bring ⅔ cup whole milk, ⅓ cup (67 g) granulated sugar, 2 Tbsp. unsalted butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a medium saucepan over medium-high. Remove from heat, add dry ingredients, and stir with a wooden until a lumpy paste forms. (Mixture will be dry in spots and hard to combine, but don't worry; this is normal.)
- Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed to release some steam and cool slightly, until smooth, about 2 minutes. Add 1 large egg and mix (still on medium speed) until combined, about 2 minutes. Add 2 tsp. baking powder and mix until combined and dough is sticky but smooth, about 30 seconds. Place a piece of plastic directly on top of dough and let rest 15 minutes.
- Pour vegetable oil (about 8 cups) into a large pot to come 2" up sides; fit pot with thermometer and heat oil over medium until thermometer registers 350°.
- If making doughnut holes, line a rimmed baking sheet with parchment paper. If making doughnut rings, cut a large piece of parchment paper into nine 4x4" squares and set aside. Using a biscuit cutter or drinking glass as a guide, draw a 3" circle on 1 square; this will be your guide.
- To shape ring doughnuts, lightly oil your hands and scoop out teaspoonfuls of dough (8 g per piece if you have a kitchen scale) and roll into balls. Place guide underneath another parchment square and arrange 8 balls around the circle, making sure they are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnuts.
- Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, doughnut side down, into oil. Fry about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side (do not flip too early or doughnut may break apart). Carefully transfer to a wire rack and let cool.
- To shape doughnut holes, lightly oil your hands and scoop out a tablespoon of dough (18 g per piece) and roll into balls. Place balls on prepared baking sheet.
- Working in batches, lower dough balls into oil with a slotted spoon and fry, turning occasionally, until golden brown all over, about 3 minutes. Carefully transfer to a wire rack and let cool.
- If using 1 Tbsp. freeze-dried raspberries or black sesame seeds, finely grind in a spice mill (or, with a mortar and pestle if using the raspberries).
- Whisk 1 cup (110 g) powdered sugar, 2 Tbsp. whole milk, ⅛ tsp. kosher salt, and 2 tsp. finely ground freeze-dried raspberries or black sesame seeds or 2 tsp. unsweetened cocoa powder; 1 tsp. matcha, preferably ceremonial grade; or ½ tsp. ube extract in a small bowl until smooth. (Glaze should be thick but pourable-like a yogurt drink. Thin with additional 1 Tbsp. whole milk if needed.) Stir in ½ tsp. vanilla extract if making the ube version.
- Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.
GROW YOUR OWN MAGIC DOUGHNUTS - DONUTS
Really! You CAN grow donuts!! This recipe was sent home by my son's K teacher. All my kids loved it! *The Kindy kids colored a picture of doughnuts growing on a tree - the teacher then made a little seed package by stapling the coloring to another paper; she then put some cereal inside (aka Doughnut Seeds) - so cute!
Provided by GeeWhiz
Categories Breads
Time 5m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 4
Steps:
- Before bed, have the kids place the cereal on a cookie sheet or tray; then sprinkle with milk or water.
- Place the tray in a cold oven overnight; tell the kids that if they stay in bed and sleep well then the cereal will magically grow into donuts by morning ;) .
- Very early the next morning drive to the bakery and buy a dozen freshly baked donuts; this is the price you pay for having kids that stayed in bed all night.
- Replace the cold cereal with the donuts and carefully destroy and hide the box or bag!
- Wait for your little darlings to wake up and discover the magic donuts in the oven.
- By the way, chocolate milk or sprinkles makes chocolate iced donuts; water makes glazed; regular milk makes cream filled; and colored sprinkles makes - colored sprinkle covered donuts!
Nutrition Facts : Calories 483.6, Fat 27.4, SaturatedFat 7, Cholesterol 7.2, Sodium 410.4, Carbohydrate 53.2, Fiber 1.4, Sugar 28.4, Protein 7.7
More about "doughnut seeds recipes"
HOW TO MAKE HOMEMADE GLAZED DOUGHNUTS - SALLY'S …
From sallysbakingaddiction.com
4.7/5 (134)Category BreakfastCuisine AmericanTotal Time 2 hrs
- Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
- Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
VIETNAMESE HOLLOW DONUT (BáNH TIêU) — VICKY PHAM
From vickypham.com
Cuisine Vietnamese, ChineseTotal Time 1 hr 15 minsCategory DessertCalories 190 per serving
OUR BEST DOUGHNUT RECIPES - TASTE OF HOME
From tasteofhome.com
HOW TO MAKE HOMEMADE DOUGHNUTS - ALLRECIPES
From allrecipes.com
HOW TO MAKE DONUTS AT HOME - HOMEMADE DOUGHNUTS …
From delish.com
15 BEST DOUGHNUT RECIPES - HOMEMADE DOUGHNUTS - THE …
From thepioneerwoman.com
LEMON-BLACK SESAME BAKED DOUGHNUTS RECIPE
From myrecipes.com
BAKED GLUTEN-FREE LEMON POPPY SEED DOUGHNUTS …
From strengthandsunshine.com
GLAZED LEMON POPPY SEED DONUTS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OLD-FASHIONED DONUTS (RECIPE WITH BUTTERMILK AND SOUR …
From tasteofhome.com
SNACK RECIPES, DISHES AND IDEAS - TABLESPOON.COM
From tablespoon.com
LEMON POPPY SEED DONUTS - BAKER BY NATURE
From bakerbynature.com
EASY LEMON POPPY SEED OLD DOUGHNUTS JOY THE BAKER
From joythebaker.com
CUSTOMERS PAY RESPECTS TO HERMITAGE DONUT SHOP OWNER AFTER …
From wsmv.com
RECIPE FOR NOODLES WITH POPPY SEEDS – IOFCă CU MAC - THE GUARDIAN
From theguardian.com
DOUGHSEEDS | DOUGHNUT PLANT
From doughnutplant.com
38 STRAWBERRY RECIPES TO MAKE FOR SUMMER - THE COOKIE ROOKIE®
From thecookierookie.com
HOW TO TURN AQUAFABA INTO DOUGHNUTS – RECIPE - THE GUARDIAN
From theguardian.com
KRISPY KREME IS GIVING GRADS A DOZEN FREE DONUTS THIS WEEK
From parade.com
BAKED LEMON POPPY SEED DOUGHNUTS - COOKING CLASSY
From cookingclassy.com
You'll also love