Sugar Doughnuts Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
• Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
• Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
• Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
• While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

Steps:

• Mix the wet. In a 2-cup liquid measuring cup, add the milk and whisk in the granulated sugar to dissolve. Sprinkle the yeast over the top and let rest until it dissolves and puffs up, about 5 minutes. Add the butter, egg and vanilla paste and whisk to combine.
• Mix the dry. In a stand mixer fitted with the paddle attachment, add the flour and a pinch of salt and mix to combine.
• Make the dough. Starting on low speed, slowly add the wet mixture to the dry. Once all of the liquid is incorporated, remove the paddle and replace it with the dough hook. Turn the speed up and watch as the dough comes together; it will eventually release from the sides of the bowl. Let the mixer knead the dough until it looks smooth and is slightly sticky, about 5 minutes. Stop and let the dough relax for about 5 minutes.
• Let the dough rise. Coat the bottom and sides of a large mixing bowl with oil or cooking spray. Remove the dough and gently shape into a ball. Place the dough in the prepared bowl and turn the dough over to fully coat with the oil. Cover the bowl with a clean kitchen towel and let rest at room temperature until it rises by more than double, about 1 hour.
• Shape the donuts and rest. Cut parchment paper into 5- or 6-inch squares and arrange in a single layer on a sheet pan. Gently push your fist into the center of the dough to release the air. Pick up the dough and place it on a lightly floured surface. (I've even used parchment with no flour!) Cut the dough into 10 to 12 even parts and gently roll each piece into a ball. Use your hand to press down on the dough to flatten each ball into a circle about 4 inches in diameter. Punch out a hole in the center of each circle using a bottle cap (from your oil bottle, a condiment jar, etc.). Place the donuts and donut holes on the parchment squares and cover with a kitchen towel or plastic wrap sprayed with cooking spray. Set the donuts aside to let rise at room temperature for 1 hour.
• Fry the donuts and prepare the toppings. Pour at least 4 inches of oil into a large Dutch oven. Heat the oil to 325 degrees F. Meanwhile, fit a baking sheet with a wire rack and set aside.
• If making sugar donuts, add granulated or cinnamon sugar to a large bowl and set aside. If glazing the donuts, have the glazes prepared in bowls.
• Fry the donuts in small batches, starting with the donut holes to gauge the oil temperature. The donut holes should fry to a golden color, flip on their own and float in about 2 minutes. For the whole donuts, working with one donut at a time, gently invert the donut into the oil so the parchment paper side is up. Gently peel the parchment paper away from the dough. Repeat with the remaining donuts, adding only a few donuts to the oil at a time. Once the donuts float and the bottoms are golden, flip and cook until the other side is golden, 2 to 4 minutes. Allow the oil to come up to room temperature between batches.
• For sugar donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off, and put directly into the bowl of sugar. Roll to coat, or use a clean spoon to spoon sugar onto the donut and a fork to gently flip the donut so the other side can be coated in sugar. Remove and let cool slightly on the wire rack. Serve warm.
• For glazed donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off and place on the wire rack to let cool enough to handle. Drizzle the glaze over the donuts on the wire rack or, working with one donut at a time, gently dip one side into the glaze, then turn right side up and return to the rack. For the Maple-Bacon glazed donuts, sprinkle bacon bits over the top right after coating and before the glaze sets.
• In a medium bowl, add the confectioners' sugar, salt, vanilla and milk and whisk until smooth. Set aside.
• In a medium bowl, add the confectioners' sugar, salt, strawberry powder, vanilla and milk and whisk until smooth. Set aside.
• In a medium bowl, add the confectioners' sugar, salt, maple extract and milk and whisk until smooth. Set aside. Save the chopped bacon as a garnish after glazing.

Steps:

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Steps:

• Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 cup sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).
• Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, reroll, and cut more doughnuts in same manner.
• Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Working in batches of 3, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining 1 1/4 cups sugar.

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, 2 tablespoons sugar, the nutmeg, milk, egg and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix 1/4 cup sugar and the cinnamon.
• Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.