Super Easy Donuts Basic Recipes

Steps:

• BASIC DONUTS:.
• Line jellyroll pan with foil; coat with cooking spray.
• On lightly floured surface, roll dough out to 14" x 6" rectangle.
• Using 2 3/4" round biscuit cutter, cut out 12 donuts.
• Arrange on foil, 2" apart; cover lightly with damp paper towels.
• Let rise in warmplace untildoubled in size, about 2 hours.
• In a large pot, heat 2" of oil over medium heat until 300*F on deep-frying thermometer.
• Add donuts in batches and cook, turning once, until golden and cooked through, about 5-7 minutes.
• Drain on rack.(Cool before filling).
• *STRAWBERRY-FROSTED DONUTS:.
• Prepare Basic Donuts recipe,using 3"round donut cutter in place of biscuit cutter; cook as directed.
• If desired, for donut holes, cook center cut outs for 5 minutes.
• Place strawberry frosting in microwave safe bowl and cook on HIGH for about 30 seconds to soften.
• Spoon some frosting over each donut; decorate with sprinkles and let stand for 15 minutes to set.
• *SIMPLE JELLY DONUTS:.
• Prepare and cook Basic Donuts as directed.
• Once cool, make a 1.5" deep cut into the side of each donut with a paring knife.
• Place 1 cup of preserves into a plastic food storage bag; cut 1/4" off 1 corner.
• Insert corner of bag into cut in each donut; squeeze 11/2 tbsp preserves into each.
• In a bowl, mix superfine sugar and confectioners' sugar.
• Adding 2 donuts at a time, toss to coat.
• *BOSTON CREAM DONUTS:.
• Prepare and cook Basic Donuts as directed.
• With a paring knife, make a 1.5" deep cut into the side of each donut.
• Place 3packages (4oz each snack-size) vanilla pudding into alarge plastic food storage bag; cut 1/4" off one corner.
• Insert the corner of the bag in each donut; squeeze about 2 tbsp pudding into each.
• Place chocolate frosting in a microwave-safe bowl. Microwave on HIGH to soften, about 30 seconds.
• Spoon some frosting over each donut; let stand about 15 minutes to set.
• ENJOY! :).

Steps:

• In a large, deep heavy pot or an electric fryer heat the oil to 375 degrees.
• In a large bowl, beat together the egg and sugar. Stir in the milk and the shortening. Sift together all of the dry ingredients. Stir the dry ingredients into the egg mixture and stir to combine. Chill the dough for 30 minutes. On a lightly floured surface, flatten the dough to 1/2 inch thickness with your fingertips or a rolling pin. Cut out the doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to wax paper and allow to dry for 10 minutes. Using a spatula dipped in the hot oil, carefully transfer the doughnuts to the hot oil. Cook 2 - 3 doughnuts at a time, flipping them when they brown on a side. Remove to paper towels to drain. Dust with confectioners' sugar or cinnamon sugar mixture. Serve warm.
• Doughnut holes: Add dough to hot oil by the spoonful and fry until golden.
• Variations: Chocolate doughnuts: Combine the melted shortening with 1 ounce of melted chocolate before adding to batter.
• Glazed doughnuts: Combine 1/2 cup confectioner's sugar with 2 teaspoons hot milk and 1/2 teaspoon vanilla. Drizzle over cooled doughnuts.
• Jelly doughnuts: Stir 1/2 cup jelly of choice until smooth. Transfer jelly to a plastic baggie and snip off one corner to squeeze out jelly. Poke doughnut round with a chopstick And squirt in jelly.

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.

Steps:

• Mix the hot roll mix according to directions on back of the box.
• Cover and let rise in warm 80-85 degree area for 30-35 minutes.
• Punch dough down.
• Heat about 2 to 2 1/2 inches of oil in a large sauce pot.
• Pinch off pieces of the dough and stretch out a little bit, poking holes into the dough 2-3 holes for each piece of dough.
• Fry in hot oil until nice and brown on one side flip over to brown on other side.
• Remove from oil and dust with powdered sugar, or whatever favorite frosting etc. and enjoy.