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Cream together sugar and shortening in a mixing bowl until smooth. Beat in egg and vanilla until well-blended. Sift together flour, baking soda, and salt in a separate bowl; stir into sugar mixture alternating with milk mixture. Roll dough out on a floured surface to 1/3-inch thickness. Cut into donuts using a donut cutter.
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Step 3: Cut the Donuts. Use a doughnut cutter to cut rounds as close together as possible, minimizing dough scraps. Be sure to flour the cutter between each cut so the dough doesn't stick to the cutter. Gather up the dough scraps and re-roll. Re-roll the dough only once, because overworked dough makes tough doughnuts.
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5. Use a 3-inch round cookie or biscuit cutter dipped in flour to cut circles out of the dough. Cut holes in the center of each circle. 6. Fry the donuts in hot oil for 2 minutes before flipping them and frying for another 2 minutes. 7. Combine powdered sugar, water, vanilla, and salt to make the glaze. 8.
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Roll the dough out to 1/2-inch thickness. Cut the doughnuts using a 3-3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet (s), then lightly cover and allow to rest for 30 minutes as you heat the oil.
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Photo by Meredith. To the pot, add enough oil to submerge the doughnuts (about 4 inches) and heat the oil to 365 degrees F. Carefully ease the doughnuts into the hot oil with your slotted metal spoon. Don't crowd. Fry 2 or 3 at a time, moving the doughnuts around the oil with your slotted metal spoon, turning once.
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Line a baking sheet or wire rack with double thickness of paper towels. Remove cooked doughnuts from oil with tongs and place on the paper towels to drain. Repeat in small batches. Combine 1 cup granulated sugar and 1 1/2 tablespoons cinnamon in a pie plate or other shallow dish.
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Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans, filling each cavity ⅔ to ¾ full. Bake for 7-9 minutes, or until donuts spring back when pressed lightly with your fingertip. Set the donuts on a wire rack while you make the glaze.
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Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until.
FileGlazedDonut.jpg Wikipedia, the free encyclopedia
Old-fashioned doughnuts are deep fried and then glazed, dusted with sugar, or enjoyed plain. They have a rich flavor, thanks to the sour cream, and a firmer texture than other cake doughnuts. That classic crunchy exterior is a result of deep-frying the donuts at a lower temperature than is typical for other donuts.
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Liberally grease two 6-hole donut baking pans, enough for 12 donuts. (You can also make 24 Mini Donuts with 2 mini donut pans.) In large bowl, mix the flour, sugar, cinnamon, baking powder, and kosher salt. In a medium bowl, whisk egg and then add the milk and vanilla extract, and finally the melted butter.
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Keep a close eye on it, and aim for it to reach 350°F [180°C] by the time you're ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you're ready. In a medium mixing bowl, combine the flour, nutmeg, salt, and baking powder. Whisk or sift together until completely lump free.
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Instructions. Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside. In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar.
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Directions. Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the.
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Directions. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4-inch thickness.
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Preheat the oven to 375°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
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Preheat oven to 425°F. Spray two 6-cavity doughnut pans with non-stick cooking spray. In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla extract.
