Delicious Homemade Donuts Food

15-MINUTE HOMEMADE DONUTS

Steps:

• Pour about 1/2-inch oil into a large saute pan or pot and heat over medium heat to 355 degrees F. (keeping an eye on it as it is heating). Meanwhile prepare donut dough.
• In a medium mixing bowl, whisk together flour, 1/4 cup sugar, baking powder and salt.
• Separately whisk together buttermilk and melted butter. Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combine (be careful no to over-work dough).
• Roll dough into 1/2 Tbsp balls. Once the oil has reached 355 degrees F, fry about 1/2 the dough balls at a time.
• Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.
• Carefully remove with a spider strainer or metal tongs drain onto a paper towel lined baking sheet.
• Pour 1/3 cup sugar into a dish, roll donuts in sugar. Repeat this process with remaining dough.

DELICIOUS HOMEMADE DONUTS

Steps:

• In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl.
• Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
• Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
• Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
• Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
• Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.

YEAST DOUGHNUTS

Steps:

• Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
• In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
• On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
• Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.