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Let rest until the dough has doubled in size, about 1 hour. Carefully remove with a spider strainer or metal tongs drain onto a paper towel lined baking sheet. Fry until just golden brown on bottom, then flip and cook reverse side until golden brown. Fried donuts are best eaten the day prepared.
Turn off the heat and let the mixture cool down to below 110°F. Fried homemade donuts are best the day they are made but they will stay soft up to 2 days, just keep them at room temperature in a lightly covered container. This homemade donut dough is exactly the same as my milk bread dough. The list of ingredients is very simple and can be halved or doubled easily to make less or more donuts in just a pinch. Homemade Donuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeasted donuts, dressed in your choice of vanilla or chocolate glaze.
Ingredients:
You don’t even need any fancy equipment—you can use your Dutch oven! If you do prefer to bake your doughnuts, you’ll need to pick up a special doughnut pan and you’ll want to keep a close eye on the cooking time. Undercook the doughnuts and they’ll be doughy inside, but overcook them and they’ll turn out dry.
For the yeasted variety, you need to let the dough double in size for an hour and a half. Then, the shaped doughnuts have to rise for an additional 45 minutes. In the case of cake doughnuts, chilling the dough for two hours is an important step that allows the sugar to absorb the liquid from the other ingredients. You could skip it, but you wouldn’t end up with a crispy-on-the-outside, soft-on-the-inside doughnut.
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Microwave 1 cup whole milk in a microwave-safe mug or measuring cup for 1 minute until warm but not hot (about 100ºF). Leftover glaze can be used to decorate your donuts. If needed, mix in a touch more confectioners’ sugar to thicken the glaze in order to make decorating easier. Add the thickened glaze to a piping bag, then decorate the donuts. I don’t have a recipe for fried donuts, so you’ll have to search elsewhere, but you can certainly make a fried Christmas donut. Use my glaze recipe and design ideas to decorate.
If you’re aiming for quick and delicious, go for a fried donut but not every day. Take a 3 to 3.5-inch donut cutter and cut it into 12 or more donuts. Let them rest with a cover on a baking sheet and prepare your cooking oil. Using a deep fryer or dutch oven, heat oil to 350º. Line a baking sheet with paper towels or brown paper and set aside.
Homemade Donuts Recipe
If you don’t have a food processor, you can do this with a hand mixer. I was all set to make these donuts. I got all the ingredients but then when I reread the steps and watched the video some things didn’t match and were unclear to me. I was expecting to see you using a mixer like the recipe said but In the video you used what looked like a wooden spoon or something similar. I tried it anyways but I feel like it wasn’t clear enough for a beginner like me.
Unless otherwise noted, all recipes have been created by copykat.com. Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Pour the espresso into the serving glass and add the steamed milk and froth. Pull a double shot of espresso or use an equal amount of strong hot coffee. Add enough ice until the coffee level to about an inch and a half below the lip of the glass. All nutritional information is based on third party calculations and is only an estimate.
You can use an electric skillet or a deep-fat fryer to heat your oil. I had neither, so I used a deep pan and heated my oil on the stovetop. You want the oil to get to 375º, which took about 8 minutes on medium temp. Use an instant-read thermometer to check the temp(here’s why you really need one in your gadget stash). Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally.
Start by beating the butter and 1 cup of the sugar in a large bowl until the mixture is thick and pale colored, about 5 minutes. Once your dough is prepared, it only takes 2 to 3 minutes to fry each doughnut. You can fry them three or four at a time, but you don’t want to push it past that quantity. Overcrowding the pan will reduce the temperature of the oil, leading to oily, soggy doughnuts. You don't need to deep-fry doughnuts. With a doughnut pan, you can turn your batter into beautiful baked doughnut rings.
If you’ve ever tried chocolate-dipped carrot sticks, you know that’s not going to cut it. However I did use the icing recipes that are listed on another for donuts. When reshaping the dough to cut out more donut, you’ll need to allow the dough to rest to relax the gluten or it will shrink back on itself when cut. There's nothing quite like freshly cooked doughnuts - and you'll never be short of friends when you go to the trouble.
There are many types of donuts with endless flavours and toppings. Yeasted donuts are the most popular, made from a lightly sweetened yeasted dough that is deep-fried. These donuts possess a tender exterior and a fluffy interior. Filled donuts are most commonly made from yeast as it produces an airy interior which makes room for the filling. It’s like an ice cream scoop, but smaller.
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