GRANDMA'S DOUGHNUTS
My grandmother passed this delicious recipe for making doughnuts along to me, and I thought I would share it.
Provided by Tiffany H.
Categories Bread Yeast Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Separate out the biscuits and cut a hole in the middle of each one, like you would a doughnut. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.
- Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.
- Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 30.1 g, Cholesterol 0.3 mg, Fat 26.8 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4 g, Sodium 349.8 mg, Sugar 17.3 g
GRANDMA'S LIGHT-AS-A-FEATHER DOUGHNUT RECIPE
Grandma's homemade doughnuts that are delicious and truly, light-as-a-feather.
Provided by Unknown
Yield 8 Large doughnuts + 8 doughnut holes
Number Of Ingredients 13
Steps:
- Place water into a glass measuring cup and warm until it reaches the temperature of a baby's bottle. Add yeast and allow it to activate until it doubles in size. (You can add a pinch of sugar to help "kick start" and speed-up the activation process if you'd like.)
- In a medium saucepan heat milk, sugar, salt and butter over low heat just until butter is dissolved. Cool to room temperature.
- Gently stir yeast into cooled milk mixture. Add slightly beaten egg.
- Add flour (one cup at a time); incorporate well.
- Sprinkle a light dusting of flour onto dry, flat work surface. Knead dough until it resembles a soft baby's bottom.
- Place ball of dough into a large, lightly buttered mixing bowl and add a light coating of butter to the top of the dough. Cover with a clean tea towel and set in a sunny warm spot in your home.
- When dough has doubled in size, gently punch it in the center with your fist; roll it onto your floured working surface.
- Using a rolling pin, roll dough out to 1/2" thickness. (You may need to add additional sprinkles of flour to prevent sticking.) Cut doughnut shapes out using a doughnut cutter or two different sized biscuit cutters (3-inch and a 1 1/2-inch).
- Place doughnut on baking sheets lined with silicone baking mats or parchment paper. Cover again with tea towel and place back in sunny warm spot.
- When doughnuts have doubled in size, remove tea towel.
- Fry in oil that has been preheated to 375 degrees F. approximately 45 - 55 seconds per side, or until golden brown. Remove doughnuts from oil and immediately place them onto folded paper towels.
- Repeat the frying process for the doughnut holes but shortening the frying time to approx. 30 - 40 seconds.
- In a separarte mixing bowl, combine all glaze ingredients; mix well. Dip each doughnut into the glaze, coating as evenly as possible (dip one, or both sides). Run a long handled spoon through the center of each doughnut, hold it up and allow excess glaze to drip for a couple seconds. Place doughnuts onto cooling rack. (Now is the time to add candy sprinkle, chopped nuts, mini chocolate chips, etc...)
- When the glaze has harden, the doughnuts are ready to serve.
GRANDMA'S OLD-FASHIONED CAKE DONUTS
This is a recipe handed down from my Grandma Thayer. My family tradition is to make these old-fashioned cake donuts Christmas morning. Enjoy! Roll warm donuts in sugar and cinnamon, if desired.
Provided by Michael Yeo
Categories Bread Quick Bread Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.
- Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.
- Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.
Nutrition Facts : Calories 595 calories, Carbohydrate 83.5 g, Cholesterol 73.8 mg, Fat 24.7 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 6.2 g, Sodium 579.6 mg, Sugar 35.7 g
GRANDMA'S BAKED DONUTS
These donuts are really good and so easy to make with out all the time of having to fry the dough. This recipe was given to me by my Grandma years ago. I like rolling the donuts in either powdered sugar or cinnamon and sugar .
Provided by Karla Everett
Categories Other Desserts
Time 30m
Number Of Ingredients 11
Steps:
- 1. Sift together the flour , baking powder , salt , nutmeg and sugar.
- 2. Mix together beaten eggs with milk and the oil ; Add ALL at once to the flour mixture and blend well.
- 3. Add raisins to the dough mixture.
- 4. Turn out onto a floured surface , knead lightly.
- 5. NOTE : If the dough is sticky , add small amounts of flour until the right consistency to roll , but not to much you don't want a stiff dough.
- 6. Roll to 1/2" thickness and use a donut cutter ' Place on a greased cookie sheet ; brush with the melted butter.
- 7. Bake @ 375° for 10-15 minutes . Cool and roll in powdered sugar.
DONUTS - "GRANDMA WALKERS" A PLAIN OLD DELICIOUS RECIPE.
My maternal grandma Joan Walker, ( see picture)taught me how to make these when I a little girl!... 1943 ? I would have to take a streetcar ( Western Ave.) West. Across the middle of Chicago,Ill. to Evanston, Ill. Then walk at the end of the line -maybe a mile to Grandmas. Toke maybe 2-3 hrs each way! It was worth it!!...
Provided by Nancy J. Patrykus
Categories Other Desserts
Time 40m
Number Of Ingredients 10
Steps:
- 1. Beat... thoroughly the eggs Beat... in sugar and shortening Stir... in buttermilk Sift together...flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- 2. Turn onto a generously floured board. Roll out 1/3" thick. Let rest 20 minutes. Cut with a doughnut cutter. Fry in hot fat 380 until brown. Drain on absorbent paper. Serve plain.
- 3. P.S. Elsie just jogged my memory. We did use a jelly glass and her thimble! to cut out the donuts! Thanks Elsie.XXXX OH11 the good ole days......
GRANDMA'S POLISH DOUGHNUTS
Delicious homemade Polish doughnuts featuring the recipe my mom used for over 50 years of church bake sales that was known throughout the countryside.
Provided by Laurie Neverman
Number Of Ingredients 12
Steps:
- Scald the milk. To scald milk: Place milk in a heavy-bottomed pan on low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges; do not boil. Remove from the heat.
- Add butter to warm milk and stir until melted.
- Allow butter and milk to cool until it is just warm (around 110-115°F). Add yeast and 2 cups flour. Mix well.
- Allow to rest for around 10 minutes to give the yeast time to "proof" or activate. The mix should be starting to bubble.
- Pour flour/milk mix into mixing bowl. Add egg, yolks, sugar, salt and vanilla. Mix well.
- Start adding the rest of the flour, one cup at a time, mixing after each addition, until you have slightly sticky dough. Dump dough onto lightly floured countertop to knead in the last of the flour.
- Depending on the humidity levels, you may not need all the flour called for in the recipe. You want the dough to be soft and elastic, not too stiff. Don't overwork it or you'll develop the gluten too much and your doughnuts will be tougher.
- Grease your bowl and gently coat your dough with oil. Cover and set in a warm place and let rise until double.
- While dough is rising, prep your frying oil. A deep fryer is great if you have one. I use an eight quart heavy bottom pot. I put in enough local, non-hydrogenated lard to fill the pot around 3-4 inches deep.
- When the dough has doubled in size, roll out to about 1/3 inch thick and cut out doughnuts. We used a large glass for the doughnut and an empty decorator sprinkle container for the holes. Let rise until double in size.
- Heat lard to 340-365°F for frying. Drop 3-4 doughnuts into the frying oil, keeping an eye on your frying temp. Cook until brown on one side, flip and brown on the other side.
- Remove doughnuts from frying oil and place to drain on a wire rack sitting oven a paper grocery bag. Dip in glaze or sugar while still warm, if desired.
- For glaze, simply mix all ingredients together.
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