DOUGHNUTS

Apple Stuffed Yeast Doughnuts

1 package dry yeast
1 tsp. sugar
2 Tbsp. warm water
1 Tbsp. margarine
1 cup milk - scalded and cooled
1/2 cup sugar
1 egg
3 3/4 cups flour
1/2 tsp. cinnamon
pinch nutmeg
1 can apple pie filling
oil for frying

Cinnamon sugar:
1 cup granulated sugar
1/2 tsp. cinnamon

Mix the yeast, sugar and warm water together. Let foam 10 minutes. Scald the
milk and add the margarine, stirring to melt the margarine. Let milk cool. In a
medium bowl, blend the cooled milk, egg and sugar with the yeast mixture. Add
the flour, cinnamon and nutmeg. Knead 2-3 minutes. Place in greased bowl and
refrigerate overnight (or at least four hours). Roll out dough between 1/4 and
1/2 inch thick. Cut in 3 inch squares. Heat the oil to 375 F. and fry squares a
few at a time. Drain on paper towels. Make a small slit in each square either
across the top surface or on the side. Spoon in apple filling. Dust top with
cinnamon sugar (below).

Can be frozen and re-heated in a very low oven (250-300 F). Makes about
1 1/2 dozen.

BANANA DOUGHNUTS

5 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon soda
2 teaspoons salt
1 teaspoon nutmeg
1/4 cup shortening
1 cup sugar
1-1/2 teaspoon vanilla
3 eggs, well beaten
3/4 cup mashed bananas (about 2 good-sized bananas)
1/2 cup buttermilk
1/2 cup flour for rolling
Deep oil for frying

Sift flour, measure and resift 3 times with baking powder, soda, salt, and
nutmeg. Cream shortening, blend in sugar, add vanilla, and eggs, and beat until
light and fluffy. Add combined bananas and buttermilk, and stir until well
mixed. Add flour mixture in 3 or 4 portions, stirring thoroughly after each
addition. Chill before rolling. Remove 1/4 of dough from refrigerator at a time,
knead it lightly 4 or 5 times, roll to 3/8 inch thickness, and cut with floured
2-1/2 inch doughnut cutter. Fry in deep oil heated to 375 deg F. until golden
brown, then lift out and drain on absorbent paper. If desired, the dough may be
covered tightly and kept in the refrigerator for 1 to 2 days, to be fried as
needed.
Yield: about 3-1/2 dozen

BING CHERRY DOUGHNUTS


4 1/4 cups all-purpose flour, approximately
2 packets yeast
1 pound Bing cherries, pitted
1 Granny Smith apple, peeled, cored and finely chopped
1 1/3 cups sugar
1/4 cup milk
6 egg yolks, lightly beaten
2 teaspoons salt
1/2 tablespoon lemon zest
5 tablespoons unsalted butter, at room temperature
Vegetable oil for deep frying
1 pint vanilla ice cream, optional

The night before or early in the day, place 2 cups flour, 1/2 packet
yeast and 1/4 cup warm water in a large bowl. Mix with wooden spoon until
blended, cover with plastic wrap. Set aside at room temperature 10 to 12
hours. Mixture should double. Refrigerate if not ready to continue with recipe.
Run half the cherries through a juice extractor or puree in a blender
and strain. Place juice in saucepan with apple and 3/4 cup sugar. Simmer
until thick and jamlike, 10 to 15 minutes. Cool. Chop and add remaining
cherries. Refrigerate.
Set 1/3 cup flour aside. Place remaining flour on a work surface. Make a
well in center, and add risen flour-yeast mixture, remaining yeast, milk,
egg yolks, 1/2 cup sugar, salt, lemon zest and butter. Work flour into
other ingredients from outside to center, forming a sticky mass. Knead by
hand or machine 10 to 15 minutes, adding more flour if needed, until barely
sticky and very elastic. Place dough in lightly floured bowl. Cover.
Refrigerate at least 1 1/2 hours.

No more than 8 hours before serving, roll out dough to about 1/2 inch
thick on floured surface. Allow to sit 20 minutes. Place remaining sugar on
a salad-size plate.
Meanwhile, in a wok or large saucepan, heat oil 2 to 3 inches deep to
360 degrees (no hotter than 375 degrees). Using a 3 1/2-inch biscuit
cutter, cut 8 rounds, or use a 2 1/2-inch cutter to make 12 rounds. Scraps
can be kneaded briefly, then rerolled. Place in oil, and fry until brown,
90 seconds or so on each side. Place cooked doughnuts on several
thicknesses of paper towel to absorb excess oil, then immediately roll in
sugar on plate. 6. Using a pastry tube, fill warm doughnuts with cherry
mixture. Or poke a hole in each with the narrow end of a wooden spoon, and
force in filling through a funnel. Serve with ice cream, if desired, and
with remaining cherry mixture as a sauce.

Yield: 8 to 10 large doughnuts, 12 to 16 medium-size ones.


Boston Cream Pie Doughnuts

Prepare dough for jelly doughnuts.) (old fashioned jelly doughnuts)

Custard filling:
1 cup plus 2 Tbsp. milk
1/4 cup sugar
3 Tbsp. flour
3 egg yolks
1/2 tsp. vanilla
3 tsp. unsalted butter - cut into small pieces

In a medium bowl, whisk together the sugar, flour and egg yolks. Bring milk, in
a small saucepan, to the boil. Whisk in egg yolk mixture, stirring all the while
until mixture thickens and begins to boil gently. Remove from heat. Stir in
butter and vanilla. Cool and refrigerate until needed. Cover with plastic wrap
to avoid skin from forming on top of custard.

Chocolate glaze:
2 oz. semi-sweet chocolate
1 Tbsp. butter
1-1/2 cups icing sugar
1/2 tsp. vanilla
1/4 very hot water

In a double boiler, melt the chocolate with the butter. Add the icing sugar and
vanilla and stir until smooth. Add enough water to make a thin glaze. Cool one
minute, then drizzle over doughnuts or dip doughnut top surfaces into glaze. If
glaze gets too stiff, add more hot water to make it workable again.

Different Doughnuts


3 3/4 cup low-fat baking mix
1/2 cup brown sugar -- packed
3/4 teaspoon nutmeg
1/3 cup reduced-calorie margarine -- cold
1 whole egg
1/2 cup nonfat vanilla yogurt
1/2 cup applesauce
1 teaspoon vanilla extract
Glaze:
1 cup powdered sugar -- sifted
1 teaspoon almond extract
2 Tbsp skim milk

Preheat oven to 425. Prepare 2 baking sheets with cooking spray; set aside. In
a mixing bowl, combine baking mix, brown sugar, and nutmeg. Cut in margarine
with a pastry blender until mixture resembles coarse crumbs. Stir in egg,
yogurt, applesauce, and vanilla extract. Stir just until moistened. Turn out
dough onto a surface lightly sprinkled with additional baking mix. Roll to 1/2"
thickness. Cut with a floured 3" biscuit cutter. Punch a hole in the center of
each doughnut with a floured finger. Place on baking sheet and pull dough
gently to make about a 1" hole, keeping doughnut uniformly shaped. Brush tops
with milk and sprinkle with granulated sugar. Bake for 12 minutes or until
golden brown. Cool.Meanwhile, to prepare glaze, combine powdered sugar, almond
extract, and milk.Drizzle over doughnuts.

Krispy Kreme-like Doughnuts

2 pkg yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cup lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cup all-purpose flour
Vegetable oil

Creamy Glaze:

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water

Heat butter until melted. Remove from heat.
Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:

1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4-6 tbsp. hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat.
Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Dissolve yeast in warm water in 2 1/2-quart bowl.
Add milk, salt, eggs, shortening and 2 cups flour.
Beat on low speed scraping bowl constantly, 30 seconds.
Beat on medium speed scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth.
Cover and let rise in warm place, until double, 50-60 minutes.
(Dough is ready when indentation remains when touched.)
Turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter.
Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees.
Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain.
Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Mom's Doughnuts

4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons shortening
1 cup sugar
2 eggs -- well beaten
1 cup milk

Cream shortening and sugar together, stir in well beaten eggs..Add dry
ingredients alternately with milk. Roll 1/2 inch thick and cut with round
cutter, cut out center with small round cutter Fry in hot shortening
(375 degrees) turn once

New Orleans Beignets

1/2 cup water
4 Tbsp butter or margarine
2 tsp sugar dash salt
1/2 cup all-purpose flour
2 eggs
1 tsp vanilla extract oil
powdered sugar
1/2 tsp fresh orange zest (optional)

In saucepan over medium heat, combine water, butter, sugar and salt.
Bring to a boil, stirring, until butter melts. Add flour all at once.
Over low heat, cook and stir until mixture forms into a ball. Remove from heat and vigorously beat in eggs, one at a time, until mixture is smooth and shiny (similar to eclairs). Add vanilla and zest (if using), mixing well.
Drop rounded teaspoonsful of dough into deep hot oil at 375 degrees Fahrenheit.
Correct frying temperature is very important. Fry beignets a few at a time until golden on all sides (they may turn themselves over in the oil). Remove with slotted spoon and drain on paper toweling.
Sprinkle with powdered sugar.

Old Fashioned Glazed Doughnuts

1 cup scalded milk
1/2 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 eggs plus 1 egg yolk, beaten
2 envelopes active dry yeast
4 cups sifted flour
Cooking Oil

In a large mixing bowl, pour scalded milk over the butter, sugar and salt. Cool
slightly. Add the eggs. When the temperature reaches between 105 to 115
degrees, add the yeast. Let mixture stand for 5 minutes. Blend in flour a
little at a time. Mix into a soft dough. When smooth, turn the dough out onto
a well-floured board. Knead gently for about 2 minutes. Place the dough in a
greased bowl, turning to coat all sides. Let rise for 1 hour. Punch the dough
down and divide in half. On a lightly floured board roll each section to
1/2-inch thickness. Cut with a floured doughnut cutter. Place on waxed paper.
Set in a warm place. Let rise for 30 minutes. In a deep skillet heat cooking oil
to 375 degrees. Using a slotted spoon gently slip each doughnut into the oil.
Fry for 2 minutes or until golden brown, turning once. Drain on paper towels.
In another mixing bowl, blend 1 cup confectioners' sugar, 3 tablespoons water
and 1/2 teaspoon vanilla extract. Drizzle over warm doughnuts.

Poor Man's Donuts

In a pinch the kids love em..

2 cans (tubes) of biscuits
1 large paper bag
1 cup of sugar or 1 cup Powdered Sugar
Can of creamy white vegetable shortening such as Crisco
Cinnamon (optional)

In a skillet of 2 inches of melted hot vegetable shortening,
place all the biscuits you can with 1 inch hole poked through them.
Turn a few times and place in the paper bag with 1/2 cup of sugar.
Close and shake. Place them immediately on a plate and serve. Let the kids put on the cinnamon.

Sour Cream Doughnuts


3 Eggs
2 tsp Baking Powder
1 1/4 Cups Sugar
1/2 tsp Cinnamon, Ground
1 Cup Sour Cream
1/2 tsp Salt
4 Cups All-Purpose Flour
1 tsp Baking Soda

Preheat the fat in the deep fryer to 375 degrees. Beat the eggs well. Slowly add
the sugar, beating constantly. Stir in the sour cream. Sift the flour before
measuring. Re sift the flour with the baking soda, the baking powder and the
salt. Stir the sifted ingredients into the egg mixture until well blended. Chill
the dough. Roll out on a lightly floured board to a 1/2" thickness. Cut with
floured a doughnut cutter or two different size biscuit cutters. Allow the dough
to dry for 10 minutes on toweling. Use a pancake turner dipped into the hot oil
to place the doughnuts into the oil. Fry until golden brown (2-3 minutes per
side), using the pancake turner to turn them as the first side is cooked. Use
tongs to remove the finished doughnuts. Dry on toweling. Dust with sugar or
powdered sugar or glaze after they doughnuts have cooled




Sourdough Doughnuts with Chocolate Glaze

1/2 cup milk
1 teaspoon salt
1 envelope active dry yeast( 1 tablespoon)
1/4 cup granulated sugar
1/4 cup warm water (105f)
4 to 5 cups flour
1 egg
Chocolate glaze below
1-1/2 cups sourdough starter
oil for deep frying
1/2 teaspoon vanilla
Powdered or granulated sugar
2 tablespoons vegetable oil

In a small saucepan heat milk to almost a boil over medium heat. Do not boil.
Set aside to cool 10 minutes. Sprinkle yeast over water. Set aside to soften
5 minutes. Lightly grease and flour large baking sheet, set aside. In large
bowl beat ess. Stir in sourdough starter, cooled milk, softened yeast
mixture,vanilla,2 tablespoon oil, salt, 1/4 cup sugar. Stir in enough flour
to make medium stiff dough. Turn on to lightly floured surface. Knead 5-8
minutes. Add more flour if necessary. Roll dough to 1/2 inch thick. Use
doughnut cutter to cut. Arrange on prepared baking sheet. Cover with cloth
and let raise 1 hour in warm draft free place.. Should be doubled in size.
Prepare chocolate glaze and set aside. Pour oil to about 3 inches deep into
fryer.Heat to 375 degrees.Gently lower doughnuts 1 or 2 at a time into oil.
Cook 1-1/2 to 2 minutes on each side, or until golden brown. Drain on paper
towels about 10 minutes. While still warm dip one side in chocolate glaze or
roll in powdered sugar or granulated sugar.( I added some cinnamon to the
granulated) Mom Karan Cox


Chocolate Glaze

1 cup powdered sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter or margarine
2-3 tablespoons hot water.
In medium bowl combine all. Add more water as needed to make thin enough to
adhere to doughnut.