Old Fashioned Doughnut Sticks Food

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

Steps:

• In a large bowl mix the sugar, baking powder, salt and nutmeg.
• Add eggs, milk and melted butter. Beat well.
• Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
• Cover with plastic wrap and chill for *at* *least* one hour.
• Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
• Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
• Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
• Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
• Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

HOMEMADE HOT CHOCOLATE WITH OLD-FASHIONED DOUGHNUT STICKS

Steps:

• Bring the milk, chocolate, sugar, cinnamon and vanilla extract to a simmer in a medium saucepan. Whisk until completely melted and smooth.
• Serve with the Old-Fashioned Doughnut Sticks.
• For the dougnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
• Fill the wells of the prepared eclair pans about halfway with the batter.
• Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
• For the glaze: Whisk the confectioners' sugar and milk together until smooth.
• Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.

OLD-FASHIONED DOUGHNUTS

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.

OLD-FASHIONED DOUGHNUTS WITH FROSTING

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours., Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels., For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting.

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.

OLD-FASHIONED YEAST-RAISED DOUGHNUTS

Steps:

• Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
• Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
• While doughnuts are warm, roll in topping.
• Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
• Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.