Here is our special thread just for Basic Donut (Doughnut) recipes. Please feel free to add any recipes that you may have. There is another thread just for the fancy donuts.
New Orleans Beignets Corn oil, for frying, or another oil with high smoke point, such as safflower or peanut 3 1/2 cups sifted flour, plus extra for rolling 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 4 eggs, lightly beaten 1/3 cup canola oil 1/3 cup milk 1/2 cup powdered sugar, for serving Fill a large, heavy-bottomed, wide-mouthed pot halfway with corn oil and heat over a medium-high flame until oil reaches a temperature of 360 degrees F. While the oil is heating, sift together the flour, baking powder and salt. In another large bowl whisk together sugar and eggs. Stir canola oil and milk into sugar-egg mixture. Stir dry ingredients into egg mixture until a biscuit-like dough forms. Lightly flour a work surface and turn out the dough. Sprinkle dough lightly with flour and, using a rolling pin, gently roll the dough out to a thickness of 1/8-inch. Using a sharp knife or dough scraper, cut into 2-inch squares. You will have scraps leftover but do not try to remix these as that will cause tough dough; just fry as are. Use the dough scraper to lift dough squares off the work surface. Fry the beignets in small batches about 4 minutes, or until golden, turning several times to color evenly. Using a slotted spoon gently remove the beignets and drain thoroughly on paper towels. Place powdered sugar in a sieve and shake over the beignets to cover with powdered sugar and serve immediately.
batter doughnuts 1cup sugar 2 eggs beaten 1 tbs butter 1/2 ts salt 1/2 ts cinnamon 1 cup sour milk or buttermilk 1 ts baking soda disolved in milk 1 cup flour drop spoonfulls of batter into hot oil when done sprinkle with powdered sugar or ice them
Mazola should not be heated to smoking point. Always use the bread test, or a frying thermometer to try the temperature. The frying-kettle should be heavy of good size - and half-filled with Mazola. A frying basket should be provided. Croquettes - Heat Mazola until hot enough to brown a bit of bread in forty seconds - 375 degrees F. Doughnuts and All Dough Mixtures - Heat Mazola until hot enough to brown a bit of bread in sixty seconds - 350 degrees F. French Fried Vegetables - Heat Mazola until hot enough to brown a bit of bread in one and a half minutes - 325 degrees F. Cutlets, Chops, Etc. - Heat Mazola until hot enough to brown a bit of bread in two minutes - 285 degrees F. After Frying - Cool the Mazola and strain through a fine sieve into a jar or can. It can be used over and over - to the last drop. "Clarifying" is never necessary.
/2 cup milk 1/2 cup sugar Grated rind of 1 lemon 1 1/2 cups Gold Medal flour 1 egg, beaten separately 1/3 teaspoon salt 1/3 teaspoon nutmeg 1 heaping teaspoon baking powder Hold teaspoonful of batter close to fat and the doughnuts will come up in round balls.
2 cups sugar 2 eggs 2 teaspoons baking powder 1 cup milk Flour enough to roll Flavor with nutmeg and fry in hot fat Use the small centers for balls Crisco is the best fat for doughnuts
3 tablespoons Mazola 1-1/3 cups sugar 2 eggs 1/4 teaspoon salt 1 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup Argo or Kingsford's Cornstarch 4 cups flour 4 teaspoons baking powder 1 cup milk Mazola for deep frying Beat the eggs. Add the three tablespoons Mazola, the sugar, salt and spices and stir till well mixed. Sift together the flour, cornstarch and baking powder. Add the milk to the first mixture. Beat int he flour mixture, turn on a slightly floured board, roll to one-third inch thickness, shape with a doughnut cutter and fry in deep Mazola heated to 350 degrees F. or until a bit of bread will brown in one minute. Turn as soon as they rise to the surface and cook about four minutes, turning occasionally. Drain on crumpled paper, dust with confectioner's sugar, mixed with a little cinnamon if desired and serve warm or cold. To freshen, place in a hot oven three or four minutes.
Beat slightly 1 egg and 1 egg yolk, adding slowly 1/2 cup sugar, then add 1/2 cup rich milk, 2 teaspoons melted butter, and 1/2 teaspoon lemon extract. Sift together, four times 1/2 teaspoon salt, 2-1/4 cups bread flour, 3 teaspoons baking powder and 1/4 teaspoon nutmeg. Combine mixtures. Chill in refrigerator over night. Toss on floured cloth, knead slightly, shape, fry in deep fat heated to 375 degrees F. and drain on paper
Beat well together 2 eggs and 2 cupfuls granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoonfuls baking-powder, 1 teaspoonful salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough. Roll out 1/2 inch thick, cut in rings or small balls, and fry brown in a deep kettle of smoking-hot fat.
2 eggs beaten light 1 cup sugar 1 cup milk 2 tablespoons melted butter 3 cups Gold Medal flour 3 teaspoons baking powder 1 teaspoon each of cinnamon and salt Have board well floured and take on it 1 large spoon of dough, kneading gently till firm enough to roll out and cut. Mix the trimmings with a fresh spoon and roll again, repeating until all are used. Cook in fat hot enough to make them rise instantly to the top.
1 cup sugar 1 cup sour cream 1 teaspoon soda 1/2 teaspoon salt 1/4 grated nutmeg 1 egg 3 cups Gold Medal flour Combine in the order given, add flour to make dough stiff enough to roll; toss one-third the mixture on floured board, knead slightly, roll out to one-fourth inch thickness; cut with doughnut cutter. Fry in deep fat, take up on a skewer and drain on brown paper. Add trimmings to half the remaining mixture, roll, shape and fry as before. Roll in powdered sugar before serving.
Beat slightly 1 egg and 1 egg yolk, adding slowly 1/2 cup sugar, then add 1/2 cup rich milk 2 teaspoons melted butter, and 1/2 teaspoon lemon extract. Sift together, four times 1/2 teaspoon salt, 2-1/4 cups bread flour 3 teaspoons baking powder and 1/4 teaspoon nutmeg. Combine mixtures. Chill in refrigerator over night. Toss on floured cloth, knead slightly, shape, fry in deep fat heated to 375 degrees F. and drain on paper.
2 cups sugar 4 eggs 1 1/3 cups sour milk 4 tablespoons melted butter 2 teaspoons soda 2 teaspoons salt 2 teaspoons baking powder 1 teaspoon grated nutmeg Flour Mix ingredients in order given; shape, fry, and drain.
4 cups flour 1 1/2 teaspoons salt 1 3/4 teaspoons soda 1 3/4 teaspoons cream of tartar 1/4 teaspoon grated nutmeg 1/4 teaspoon cinnamon 1/2 tablespoon butter 1 cup sugar 1 cup sour milk 1 egg Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour-milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.
1 cup sugar 2 1/2 tablespoons butter 3 eggs 1 cup milk 4 teaspoons baking powder 1/4 teaspoon cinnamon 1/4 teaspoon grated nutmeg 1 1/2 teaspoons salt Flour to roll Cream the butter, and add one-half sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen.
3 tablespoons shortening 2/3 cup sugar 1 egg, beaten 2/3 cup milk 1 teaspoon grated nutmeg 3/4 teaspoon salt 3 cups flour 5 teaspoons baking powder powdered sugar Cream shortening and sugar. Add the beaten egg. Stir in the milk. Add the nutmeg, salt, flour and baking powder. Make a dough stiff enough to be rolled. Roll out on floured pastry board to a thickness of about 1/4 inch. Cut out with doughnut cutter. Fry in deep hot fat. Sprinkle with powdered sugar.
Set a sponge of the following ingredients: 1 cup lukewarm milk 1 cake compressed yeast 10 ounces sifted pastry flour When this sponge is light, stir into it: 1/4 cup sugar 1/3 cup oil Allow it to rise again. When light, add: 1/4 cup sugar 2 beaten eggs 1 teaspoon salt 8 ounces sifted pastry flour Mix thoroughly. This will be too soft to knead. Set it in a warm place to rise. When it is light, knead it together. Take the dough out onto a floured board, roll it out three-fourths inch thick, and cut with a doughnut cutter. Lay the doughnuts on an oiled pan one inch apart, and set in a warm place to rise. Allow them to rise about one-eighth inch, not more, and then bake. Make a sugar sirup by dissolving 1/4 cup sugar in a 1 tablespoon hot water. When the doughnuts are baked, brush each one over with the sirup, and roll in granulated sugar.
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