Cake Doughnuts
No-Fry Doughnuts
Krispy Kreme-like Doughnuts
Request From: "barbibiz" <[email hidden]>
Could you find me a recipe for doughnuts one with yeast and one without..
Cake Doughnuts
Vegetable oil -- for frying
3 1/3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
3/4 cup milk
Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 F.
Beat 1 1/2 cups of the flour and the remaining ingredients in large
mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in
remaining flour. Turn dough onto well-floured cloth-covered board;
roll around lightly to coat with flour. Roll gently 3/8 inch thick.
Cut with floured doughnut cutter. Slide doughnuts into hot oil with
wide spatula. Turn doughnuts as they rise to surface.
Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove from
oil; do not [censored] doughnuts. Drain on paper towels. Serve plain,
sugared or frosted. 2 dozen doughnuts.
No-Fry Doughnuts
1/3 cup vegetable shortening
1/2 cup sugar
1 egg -- at room temperature
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk -- at room temperature
topping:
1/2 cup butter
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease muffin pans.
Cream together shortening, sugar, and egg. Beat well.
Sift together dry ingredients and add to creamed
mixture. Add milk; beat until smooth. Pour batter
into muffin pans, to about 2/3 full. Bake 20 minutes
until light brown.
Krispy Kreme-like Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cup lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cup all-purpose flour
Vegetable oil
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs,
shortening and 2 cups flour. Beat on low speed scraping bowl constantly,
30 seconds. Beat on medium speed scraping bowl occasionally,
Stir in remaining flour until smooth. Cover and let rise in warm place,
until double, 50-60 minutes. (Dough is ready when indentation remains
when touched.) Turn dough onto floured surface; roll around lightly to
coat
with flour. Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter. Cover and let rise until double, 30-40
minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts
into hot oil with wide spatula. Turn doughnuts as they rise to the
surface. Fry until golden brown, about 1 minute on each side. Remove
carefully from oil (do not [censored] surface); drain. Dip the doughnuts into
creamy glaze set on rack then when slightly cooled spread chocolate glaze
on top. Can dip in sprinkles or other toppings after chocolate if
desired.
Creamy Glaze:
1/3 cup butter 2 cups powdered sugar
1 1/2 teaspoons vanilla 4-6 tablespoons hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar and
vanilla until smooth. Stir in water, 1 tablespoon at a time, until
desired consistency.
Chocolate Glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4-6 Tbsp. hot water
4-oz milk chocolate or semi-sweet chips
Heat butter and chocolate over low heat until chocolate is melted;
remove from heat. Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.
No-Fry Doughnuts
1/3 cup vegetable shortening
1/2 cup sugar
1 egg -- at room temperature
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk -- at room temperature
topping:
1/2 cup butter
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease muffin pans.
Cream together shortening, sugar, and egg. Beat well.
Sift together dry ingredients and add to creamed
mixture. Add milk; beat until smooth. Pour batter
into muffin pans, to about 2/3 full. Bake 20 minutes
until light brown..
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