CLASSIC GLAZED DONUTS RECIPE BY TASTY
Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it's really hard to go back to store-bought. After you make the dough and let it rise overnight, you'll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats - this recipe makes a lot of them!
Provided by Frank Tiu
Categories Desserts
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
- In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
- Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
- Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
- Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour, or until doubled in size.
- Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
- Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
- In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
- Strain the glaze through a fine-mesh sieve to remove any lumps.
- Dunk the donuts in the glaze or drizzle the glaze on top.
- Enjoy!
Nutrition Facts : Calories 518 calories, Carbohydrate 99 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, Sugar 53 grams
HOMEMADE VS. STORE-BOUGHT: PASTA RECIPE BY TASTY
Here's what you need: flour, eggs, salt
Provided by Brenda Blanco
Categories Dinner
Yield 6 servings
Number Of Ingredients 3
Steps:
- Create a small mountain of flour and, using a spoon, begin building a hole in the middle. It should end up looking like a small volcano.
- Gradually add eggs in the volcano's hole, and carefully incorporate eggs and flour.
- Once all ingredients have been mixed, knead the dough by pulling, stretching, and folding for about 3-5 minutes, or until it turns elastic and semi-easy to mold.
- Mold the dough into a sphere, and wrap it in plastic wrap and rest for 30 minutes, or until the dough becomes more relaxed, elastic, and much easier to mold.
- Cut the dough in four pieces. Grab the first one, and keep the other wrapped, or cover them with a slightly wet towel to keep them fresh.
- Flatten the first piece, and run it through the widest setting of your pasta maker. Increase the thinness number by one level each time you run the pasta through the machine.
- Once you can see your fingers through the dough, proceed to cut the fettuccine, or any shape you wish.
- In a pot with boiling water and salt, cook the pasta for 2 minutes or until it feels tender to the bite.
- Serve with your favorite pasta sauce.
- Enjoy!
Nutrition Facts : Calories 130 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
HOMEMADE VS. STORE-BOUGHT: TWINKIES RECIPE BY TASTY
Here's what you need: large eggs, cream of tartar, sugar, cake flour, all-purpose flour, salt, baking powder, milk, salted butter, vanilla, marshmallow fluff, milk, tin foil, medium potato
Provided by Brenda Blanco
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Using a hand mixer, beat the egg whites in a large bowl until foamy. Add the cream of tartar and continue beating until soft peaks form.
- In a medium bowl, beat the egg yolks with a hand mixer. Add the sugar a bit at a time and beat until thickened. Add the yolk mixture to the egg whites.
- Sift the cake flour, all-purpose flour, salt, and baking powder and add to the egg whites. Gently fold until fully combined.
- Add the butter and milk to a bowl or glass measuring cup and microwave for 20 seconds, or until the butter melts completely. Add the butter mixture and the vanilla to the batter and gently mix.
- If you have the Twinkie machine, you can simply pour in the batter and follow the machine's instructions.
- If you're not using the Twinkie machine to bake your Twinkies, preheat the oven at 350ºF (180ºC).
- If you are using DIY molds, grab a sheet of tin foil, fold it in half, then in half again, and, using a small container or other Twinkie-shaped item, mold the foil into an oblong shape. Trim the excess foil around the edges. Repeat to make 8-10 molds total.
- Fill the molds halfways and bake for 15 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- If you are using a Twinkie baking pan, fill each indent halfway and bake for about 13 minutes, or until a toothpick inserted in the middle of a cake comes out clean. Let the cakes cool down.
- To make the filling, mix the marshmallow fluff and milk in a large bowl. Microwave for 20 seconds, then set aside to cool.
- Once the cakes are done, let cool. Fill a pastry bag with the filling. Use the tip to make 3 small holes in each cake, and squeeze in the filling.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 41 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, Sugar 21 grams
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