Amish Doughnuts Recipe 375 Food

AMISH BAKED CINNAMON GLAZED DONUTS

Steps:

• In a large bowl, dissolve yeast in 2 cups of warm water.
• Add eggs, flour, salt, sugar and lard to yeast mixture.
• Mix well.
• Cover with a tea towel and let rise until doubled.
• Roll out to ½" thick, cutting with a doughnut cutter or a plastic cup with a round opening.
• Let rise again, 30-45 minutes.
• Set rounds onto a plate.
• Put rounds into a doughnut pan, or cut out the centers with a knife and place or cookie sheet or in mini bundt pan.
• Bake for 15 minutes at 350 until golden.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• 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 buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

AMISH DONUTS RECIPE

Steps:

• Begin by scalding the milk. Warm the milk in a saucepan until almost boiling. A skin will form on the top, but you can easily remove the skin.
• Add the stick of butter to the hot milk and set it aside to cool. Do not add hot milk to the yeast mixture, it must be lukewarm.
• Add the warm water to your mixing bowl, add the yeast, stir, and let it rest for a few minutes.
• Add sugar, mashed potatoes, warm milk and butter mixture, and bread flour to the yeast mixture. Mix, and let it rest for 20 minutes.
• Add the beaten egg, salt, and 4 c. of flour to the batter and mix. With the dough hook, knead on speed 2 for a couple of minutes, slowly adding more flour until the dough comes together and the sides of the bowl are cleaned.
• Add a bit of oil to grease the sides of the bowl. Lightly cover and set aside to rise for at least an hour.
• On a floured surface, roll out the dough to about a 1/2" thick. Using a donut cutter, cut out the donuts and place them on greased parchment paper. After cutting out as many donuts as possible, gather the remaining pieces and roll the dough again to cut more donuts.
• Cover lightly with a dish towel, and let the donuts rise for at least a half-hour, or until almost doubled in size.
• Meanwhile pour about 2 - 3" of oil into a dutch oven, fryer, or large cooking pot. Bring the oil to about 350 - 360°. Use a cooking thermometer and adjust the heat to keep the temperature maintained.
• Carefully place the donuts, a couple at a time, into the hot oil. Fry each side until lightly browned (it only takes a minute or two on each side).
• Remove the fried donuts with a skimmer or slotted spoon and place them onto a paper towel-lined plate. After draining for a minute, you can move the donuts onto a wire rack.
• Mix the glaze ingredients until smooth and drop the warm donuts, one at a time, into the glaze. You can adjust the thickness of your glaze by adding more milk or powdered sugar. A thicker glaze will give the donut a heavier coat.
• Hang the glazed donuts onto a rod (placed over the top of parchment paper) or onto a wire rack to dry. You can reuse the glaze that drips off.
• Store the donuts at room temperature, loosely covered, for up to 2 days.
• The key to good donuts is to keep them fresh. Freeze any extras, in an airtight container, immediately after they are cooled. Remove from the freezer about 20 - 30 minutes before serving.

AMISH DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in 2 cups of warm water.
• Add eggs, flour, salt, sugar and lard to yeast mixture.
• Mix well.
• Cover with a tea towel and let rise until doubled.
• Roll out to 1/2" thick, cutting with a doughnut cutter.
• Let rise again, 30-45 minutes.
• Fry until golden on one side then flip and do the other side. This takes just a few minutes per side.
• Drain on paper towels and dip in glaze.
• Glaze mixture:.
• Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together.
• If consistency is not thin enough, add the other tablespoon water.
• Roll doughnuts in glaze while still warm.