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Donut Recipes

Plain Donuts

Baked Donuts

Quick and Easy Donuts

Buttermilk Donuts

Maple Syrup Donuts

Jam Donuts

French Donuts

German Donuts

Spanish Donuts (Churros)

Plain Donuts

Ingredients

2 cups sugar

4 eggs

1 1/3 cups sour milk

4 tablespoons melted butter

2 teaspoons soda

2 teaspoons salt

2 teaspoons baking powder

1 teaspoon grated nutmeg

Flour

Instructions

Mix ingredients in order given; shape, fry, and drain.

Baked Donuts

Ingredients

Mix up sponge of the following ingredients:

1 cup lukewarm milk

1 cake compressed yeast

10 ounces sifted pastry flour

When this sponge is light, stir into it:

¼ cup sugar

1/3 cup oil

Allow it to rise again. When light, add:

¼ cup sugar

2 beaten eggs

1 teaspoon salt

8 ounces sifted pastry flour

Instructions

Mix thoroughly.

This will be too soft to knead.

Set it in a warm place to rise.

When it is light, knead it together.

Take the dough out onto a floured board, roll it out three-quarters of an inch thick, and cut with a donut cutter.

Lay the donuts on an oiled pan one inch apart, and set in a warm place to rise.

Allow them to rise about one-eighth of an inch, not more, and then bake.

Make a sugar syrup by dissolving 1/4 cup sugar in a 1 tablespoon hot water.

When the donuts are baked, brush each one over with the sirup, and roll in granulated sugar.

Quick and Easy Donuts

Ingredients

1 container buttermilk refrigerator biscuits

cooking oil (enough to fill pan to 1")

cinnamon and sugar

prepared frosting or powdered sugar

Instructions

Heat oil until it is very hot. With a donut cutter, cut biscuits. Drop in hot oil. Flip as they brown - it only takes a minute, depending on how hot the oil is. Cook the centers also.

Place on paper towels to absorb excess oil. Ice with prepared frosting, coat with cinnamon-sugar mixture or powdered sugar as desired.

Makes 10 donuts and 10 donut centers.

Buttermilk Donuts

Ingredients

2 cups buttermilk

2 large eggs, beaten

1 cup granulated sugar

5 cups sifted flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp nutmeg

1/4 tsp cinnamon

1/2 cup butter or shortening, melted

Oil for frying

Instructions

Combine the buttermilk, eggs, and sugar. Set aside. Mix together dry ingredients. Add the buttermilk mixture to the dry ingredients and stir. Stir in the melted butter or shortening and knead until a soft dough forms.

Roll out dough on a lightly floured surface to approximately 1/4-inch thickness (roll thin for best results). Cut with a 2-1/2-inch or larger donut cutter.

In a deep-fat fryer or electric skillet, heat oil to 375 degrees F. Fry the donuts on each side for approximately 1 min. or until golden brown. Drain on paper towels. Dip in a powdered sugar glaze while hot and decorate with nuts or candy sprinkles if desired.

Glaze

3 cups powdered sugar

1 Tbsp margarine, softened (optional)

1/2 tsp vanilla

milk or water

Combine the powdered sugar, margarine, and vanilla in a mixing bowl. Mix well and add just enough mild or water until glaze is the consistency you desire. (A thinner consistency will produce a thin glaze on the donuts or a thicker consistency will be more like a frosting.)

Maple Syrup Donuts

Indredients

1 cup Maple Syrup

2 eggs

3 tsp. shorting

1/2 tsp. nutmeg

4 cup flour approximately

1/2 tsp. salt (optional)

1 tsp. soda

1 tsp. baking powder

2/3 cup sour milk

Instructions

Combine all liquid ingredients. Beat well. Add flour sifted together with salt, soda, baking powder and nutmeg. Add to liquid mixture, put on floured board and cut out. Fry until golden brown.

Jam Donuts

Ingredients

4 to 4 1/2 cups white bread flour, plus more for dusting

1 teaspoon salt

2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)

1 cup lukewarm milk

2 tablespoons granulated sugar, plus more for dusting

2 large eggs, beaten

2 tablespoons unsalted butter, melted and cooled

1/2 cup preserves of choice

Vegetable oil, for frying

Cinnamon and sugar, for rolling donuts

Instructions

In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast.

In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)

Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Punch down the risen 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- to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the donuts 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.

Transfer the risen donuts to a heavy pot filled 3 inches high with vegetable oil at 350 degrees F. Fry the donuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.

Lift the donuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jam preserves. Insert the tip into the end of each donut and pipe approximately 1 to 2 teaspoons preserves into them and serve.

French Donuts

Instructions

Prepare plain donuts.

After frying and cooling, cover one side with plain vanilla, mocha or chocolate icing.

German Donuts

Instructions

Scald 1 pint milk; pour hot over 1 pint flour, and beat till smooth; add 1/2 teaspoonful salt, and let cool.

Add beaten yolks 4 eggs, 1 tablespoonful melted butter, 1 teaspoonful flavoring, 1/2 cupful sugar, beaten whites of eggs, 1 cupful flour mixed with 2 teaspoonfuls baking-powder, and more flour to make a soft dough.

Roll, cut, and fry.

Spanish Donuts (Churros)

Ingredients

1/4 cup butter or margarine, cut into small pieces

1/8 ts salt

1 1/4 cups all purpose flour, sifted

3 eggs

1/4 ts vanilla extract

Oil for deep frying

1/2 ts cinnamon

1/2 cup sugar

Instructions

In a medium saucepan, combine butter with 1/2 cup water. Stir over low heat until butter is melted. Bring just to boiling; add salt, and remove from heat. Add flour all a once; beat very hard with a wooden spoon. Over low heat, beat until very smooth-about 2 minutes. Remove from heat; let cool slightly. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Continue beating until mixture has a satinlike sheen.

Meanwhile, in a deep skillet or deep fryer, slowly heat oil (at least 1-1/2 inch) to 190°C on deep fry thermometer. Press the donut mixture through a large pastry bag with a large, fluted tip, 1/2 inch wide. With wet scissors, cut batter into 2 inch lengths as it drops into hot oil. Deep fry, a few at a time, 2 minutes on each side, or until golden-brown. Lift out with slotted spoon; drain well on paper towels. Combine cinnamon and sugar in a medium bowl. Toss drained donuts in sugar mixture to coat well. Serve warm.