Powered Donuts Made At Home Food

POWDERED CAKE DOUGHNUTS

Steps:

• Get ready: Pour the oil into a large saucepan (5 to 6 quart capacity). Prepare a baking sheet fitted with kitchen towels and a slotted spoon to remove and place the doughnuts as they emerge from the hot oil.
• Mix the dry ingredients: in a large bowl, sift together the all-purpose flour, cake flour, sugar, baking powder, baking soda, salt and nutmeg. With your hand, make a hole in the center of the dry ingredients and pour the yeast in the center.
• Make the dough: Place the sour cream in a heatproof bowl and warm gently over a pot of simmering water, like a makeshift double boiler, 2-3 minutes. When warmed, remove the bowl from the heat. Pour the sour cream directly over the yeast and allow the sour cream and yeast to sit 2-3 minutes. Gently mix with a rubber spatula then add your eggs, buttermilk, and vanilla. Gently stir until combined.
• Cut the doughnuts: Sift a generous layer of flour onto 2 baking sheets. Flour a clean flat surface and turn the dough out. It will be sticky. Sift more flour on top of the dough, flour your hands and pat the dough until about 3/4 inch thick. Dip the cutter in flour so it won't stick. Cut a round and gently transfer to the floured baking sheets. Flour the cutter between each doughnut. Cut the rounds close together to avoid making too many scraps. Gather the scraps and roll into a ball.
• Finish: Dip the smaller cutter in flour and cut a round out of the center of each doughnut to make the "hole". Save the small dough holes. Let the doughnuts rest 8-10 minutes.
• Heat the oil: In a large, heavy-bottomed pot, heat the canola oil over medium low heat. Use a thermometer to monitor the temperature until the oil reaches 350F.
• Fry and eat: Use a slotted spoon to submerge 5 doughnuts in a single layer in the hot oil. Fry until the bottoms are browned, 3-4 minutes. Use a slotted spoon to carefully turn each doughnut on their second side and fry an additional 3-4 minutes until browned. Remove and drain on the sheet fitted with kitchen towels. Repeat with the remaining doughnuts. Take care to allow the oil to reheat between batches. Flatten and cut the scraps for a few additional doughnuts. Fry the doughnuts holes as well. Cool for at least 15 minutes then toss in the powdered sugar.

NEW ORLEANS BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

POWERED DONUTS MADE AT HOME

Steps:

• Heat oil in pan, or use a deep fryer just until golden brown, and flip to other side, take out and place on papertowel for just a moment, then dip while warm in powered sugar, or cinnamon and sugar.

HOMEMADE GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
• In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
• Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
• Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
• The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
• Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
• Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
• Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
• For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
• To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
• Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
• Shake confectioners' sugar on hot beignets. Serve warm.