My Donut Recipe.com

admin answers:

PUMPKIN DONUTS

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/3 c. sugar
2 tbsp. grated orange peel
1 c. pumpkin, fresh or canned
1 egg
1/4 c. olive oil
3/4 c. milk

In a large bowl, put together flour, baking powder, salt, cinnamon, nutmeg, sugar and orange peel. In a small bowl, beat together egg and oil and milk; add this to the dry ingredients then add the pumpkin.

Deep fry by teaspoon. Drain on paper bags or paper towels after removing from pan. Sprinkle with confectioners sugar or cinnamon and sugar mixed together.

OR

PUMPKIN DOUGHNUTS

2 eggs, beaten
1 c. sugar
2 tbsp. salad oil
1/2 c. buttermilk
1 c. canned pumpkin
4 c. sifted all-purpose flour
1/2 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger

Beat eggs and sugar until light and fluffy. Combine salad oil, buttermilk and pumpkin. Beat into egg mixture. Sift dry ingredients together and add to liquid mixture. Chill at least for 1 hour. Turn out on floured board, pat out to 1/2 inch thickness and cut with floured doughnut cutter. Drop in hot deep fat, 375 degrees. Turn as soon as doughnuts rise to surface and cook until golden brown on both sides. Drain on absorbent paper and roll in sugar, if desired.

admin answers:

OVEN BAKED DONUTS

1/3 c. scalded milk
3 tbsp. sugar
3 tbsp. shortening
1/4 tsp. salt
1 pkg. yeast
1/3 c. warm water
1 egg
2 1/3 c. flour
1 tsp. lemon flavoring
1/4 tsp. nutmeg

Stir sugar, shortening, and salt into hot milk. Dissolve yeast in warm water. Beat the egg and add. Stir in the flavoring. Add the milk mixture alternately with the flour and nutmeg. Cover the bowl and let rise until double in size. Place on board or pastry cloth and roll until about 1/3 of inch thick. Cut with donut cutter. Place on greased cookie sheet, then brush with melted butter. Bake about 15 minutes in a 375 degree oven.

BAKED DONUTS

1/3 c. butter
1/2 c. sugar
1 egg, beaten
1 1/2 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Cream butter and sugar; add beaten egg and mix well. Mix in dry ingredients and milk. Fill greased muffin tins 1/2 full. Bake 350 degrees, 20-30 minutes.
Dip donuts in:

1/2 cup melted butter

Then roll in mixture of:

1 cup sugar
2 tsp. cinnamon

QUICK BAKED DONUT BALLS

1/3 c. oil
1 egg
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 c. sugar
1 1/2 c. flour
1/4 tsp. nutmeg
1/2 c. milk

Mix together until smooth. Line 12 muffin tins with paper baking cup. Fill only 1/2 full. Bake 15 minutes at 350 degrees. Remove from papers immediately. Roll in melted butter; then roll in mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Best served warm. Be sure to check donuts with toothpick to make sure centers are done.

BAKED DONUTS

Mix together:

6 tablespoons butter, at room temperature
1/2 cups sugar
1 egg
1/2 tsp. vanilla

Sift together:

1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg

Preheat oven to 350°F.

Butter donut shaped baking pans generously and dust lightly with flour, tapping out any excess.

Add flour mixture to butter mixture, 1/2 cup at a time, alternating with 1/2 cup milk.

Fill prepared baking pans 2/3 full.

Bake for about 1/2 hour at 350°F or until donuts are done.

Remove immediately from pans, roll in melted butter, then in 1/2 cup confectioners’ sugar and 1 teaspoon cinnamon.

Makes 1 dozen.

FRENCH BAKE DONUTS

5 tbsp. butter
1/2 c. sugar
1 egg
1 1/2 c. flour
2 1/4 tsp. baking powder
1 tsp. nutmeg
1/4 tsp. mace
1/4 tsp. salt
1/2 c. milk

TOPPING:

Butter
1/2 c. sugar
1 tsp. cinnamon

Cream butter and sugar together. Add egg and blend. Sift and mix dry ingredients and add to creamed mixture, alternating with milk. Fill greased muffin tins half full. Bake in a 350 degree oven for 25 minutes. Brush while still hot with butter and dip in a mixture of sugar and cinnamon.

baked–
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3 eggs
1 tablespoon honey
1/2 cup butter, melted

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
Bake 12 minutes in the preheated oven, until golden brown.

admin answers:

Biscotti Rococo’ Spicy Almond Cookies These cookies, called Rococo because of their donut shape, are popular in the countryside and in the modest farms of the Campania region. Simple, fast, and crunchy they are served mainly for Christmas.makes about 24

12 oz (300 gr) all purpose flour
6 oz (200 gr) ground almonds
6 oz (180 gr) sugar
1 tablespoon (14 gr) baking powder
1 1/2 oz (35 gr) unsalted butter, diced
grated rind of 1 lemon
grated rind of 1 orange
1/2 cup (120 cc) white sweet wine (substitute with water if necessary)
2 eggs, lightly beaten, plus 1 for egg wash
5 oz (150 gr) candied peel, chopped
5 oz (150 gr) whole almonds, chopped
1 teaspoon cinnamon, ground
pinch of grated nutmeg
powdered sugar, for finishing

Preheat the oven 325 F (180 C). In a bowl combine the flour, the ground almonds, and the yeast.
Add the butter and mix it with your hands to form a inconsistent mixture.
Add the lemon and orange zest. sweet wine, beaten eggs ,candied peel, chopped almonds, cinnamon and nutmeg.

Mix well with your hands to form a soft dough. If the dough is too dry add a little quantity of water or wine.

Cut from the dough small pieces approximately 2 inches (5 cm), and roll them into sticks about 1/2 inch (15 mm) wide.

Transfer to a work surface and knead very briefly with a very small amount of flour, until is not too sticky anymore

Shape each stick as a small doughnut shape, overlap the ends. Transfer the doughnuts to oven pans or baking sheets lined with parchment paper. Brush the surface with egg brush. Bake for about 20 minutes or until golden. Finish with powdered sugar.

http://www.annamariavolpi.com/rococo.html

GH********************************
Ring shaped cake or donuts:
Ingredients:

• 600 gr. flour
• 175 gr. sugar
• 3 whole eggs
• grated rind of one lemon
• a pinch ground cinnamon
• 5 tablespoons milk
• a pinch salt
• pine nuts
• Butter or margarine for baking

Preparation:
In a bowl beat 2 whole eggs and one egg white with sugar, lemon peel and cinnamon.
On a board sift the flour mixed with yeast and make a mount with a hole in the centre.donuts 4 gr
Pour the beaten eggs, a bit of melted butter and the warm milk. Then mix.
The dough should be puffy, soft and smooth.
Divide the dough into little pieces and form a donut with every little piece.
donuts 5Dip the donuts in boiling water, a few at a time, so they do not overlap.
When they came on the surface, take them out with a perforated spoon and place them on a buttered baking tray.
Decorate with pine nuts, pressing them so they stick well and brush the surface of each donut with the remained yolk.
Place in the oven, preheated to 200 degrees, for half an hour.

http://www.crossingitaly.net/travel/1605/ring-shaped-cake-or-donuts-a-typical-recipe-of-marches/

GH************************************

admin answers:

mini doughnut recipe
Ingredients:

1 egg — lightly beaten
1/2 cup milk
2/3 cup sugar
1 tablespoon oil
2 cups flour
1 teaspoon cream of tartar
2 teaspoons baking powder
1/3 teaspoon salt
Oil — for frying
Powdered sugar
Directions:

Combine the egg, milk, sugar, and oil in a large bowl. Sift the flour, cream of tartar, baking powder, and salt into the egg mixture. Stir until well mixed. Heat oil in a saucepan.

Carefully drop batter by small spoonfuls into the oil. Remove with a slotted spoon when browned on all sides. Drain on a paper towel. Roll donut holes in powdered sugar while still warm.

This recipe for Donut Holes serves/makes 6

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Mini-Doughnuts

2 tablespoons vegetable shortening, plus more for deep frying
1/2 cup sugar
1 large egg
1/2 cup canned evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour, plus more as needed
2 teaspoons baking powder
3/4 teaspoon freshly grated nutmeg
Pinch ground mace
1/2 teaspoon fine salt

For coating: 3/4 cup granulated sugar, or 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon, or sifted confectioners’ sugar

For filling: raspberry jam

Melt the 2 tablespoons shortening in a small sauce pan. Set aside to cool slightly but remain liquid.

In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
Roll the chilled dough out on a very lightly dusted workspace until its about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
Heat about 2-inches of shortening in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.

Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.

For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.

For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners’ sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners’ sugar.
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Whole Wheat Mini Donuts

1 1/2 cups all-purpose flour
1 3/4 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, beaten lightly
2/3 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup milk
1/4 cup sweet unsalted butter or margarine, melted
Additional ingredients
shortening or cooking oil, for deep fat frying
cinnamon sugar or powdered sugar, for dusting cooked donuts,to taste

Mix together both types of flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, combine eggs, sugar, and vanilla; beat until thick.
Combine milk and melted butter.
Add some of the flour mixture to the egg mixture, then some of the milk mixture, alternating between each until all is incorporated- do not overmix, just blend each addition until ingredinets are combined.
Cover and chill 2 hours.
On a lightly floured surface, roll dough out to 1/2″ thickness.
Cut using a mini donut cutter (Carol used just a round shape to make donut”holes” out of all of them).
Prepare oil for deep fat frying to 375 F according to your fryer instructions (or in a very deep, large pot, using a deep fat thermometer).
Fry in small batches, without crowding the pan, about 1 minute per side or until golden, turning with a slotted spoon once.
Remove and drain on paper towels- cool slightly (enough to handle without burning hands).
Roll in a bowl of cinnamon sugar to coat and serve as soon as they cool enough to not burn your tongue.
If using powdered sugar, you will may to wait until the donuts are fairly cool as it tends to melt on contact from the heat.
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Easy Doughnut Holes

1 cup sugar
3 eggs, beaten
6 tbsp. lard*, melted
1-1/2 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 cup buttermilk

Beat together the sugar, eggs, lard* and vanilla.

Add sifted dry ingredients to the first mixture alternately with buttermilk.

Then drop “scanty” teaspoonsfuls* of the batter, a few at a time, in 375ºF. hot fat; turn them once. Drain on paper towels and roll in granulated sugar.

Note: *Vegetable shortening or any cooking oil except olive oil should be alright.
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10-minute Doughnuts

Ingredients:

Pillsbury biscuit dough
cooking oil (enough to float the dough on)
sugar
metal bottle cap (for making holes)

Directions: Warm the cooking oil in a deep frying pan. Fashion the bisuit dough into nice doughy blobs. Cut out doughnut holes with bottle cap. Place dough into pan then immediately begin to flip them over with a spatula or other flipping instrument of your choice. Once the dough is a light golden brown, remove them from the pan. If you want, pour a small amount of sugar into a ziplock bag, along with a doughnut and shake until doughnut is covered.

admin answers:

The texture and consistency of the finished product isn’t going to be moist and spongy like that of donuts and cake, and it’s going to be more like that of bread and taste a bit drier. Shouldn’t come out badly, just different. But unlike with baking powder which rises the dough during frying/baking, the yeast must be given time to rise beforehand (an hour or two).