Continental RecipeSnack and Appetizers

HOMEMADE FRIED DONUTS RECIPE

HOMEMADE FRIED DONUTS RECIPE

Doughnuts are an easy to make leavened dessert. A tasty soft snack to bring to the table for young and old alike.

 

 

ADDITIONAL RECIPE NOTES

Make sure that the oil is not too hot. This will cause the donuts to burn before they are fully cooked through. The best temperature for donuts is 350-375°F (180-190°C), so it’s worth investing in a candy thermometer.

Instead of plain sugar, you can also create a sugar-cinnamon sprinkle. Simply combine ½ cup of granulated sugar with 1 tbsp ground cinnamon. To make sure the sugar sticks to the donuts, you can brush the donuts with melted butter.

Store the plain donuts in an airtight container in the refrigerator for up to 4 days. Sprinkled or glazed donuts can be stored at room temperature for 1 day or 2.

 

 

RECIPE INGREDIENTS

1/2 cup warm water (105- 115 F)

2 and 1/4 teaspoons active dry yeast

1/4 cup sugar

2 eggs, lightly beaten

3/4 cup warm milk

1/2 cup melted butter

1/2 teaspoon salt

4 and 1/2 cup all-purpose flour

canola oil, for frying the donuts

sugar, for rolling the fried donuts

 

 

DIRECTIONS ON HOMEMADE FRIED DONUTS RECIPE

In a large mixing bowl, combine warm water, yeast and 1 teaspoon of the sugar. Stir and let sit for 5 minutes, until the mixture is frothy.Add the remaining sugar, milk, butter, egg and salt.

Add the flour gradually while stirring, adding only enough just until the dough gathers in the center of the bowl.

Turn the dough over onto a floured board and knead until the dough is smooth and elastic. To knead, use your palms to push the dough down and away from you, then fold it inwards. Push out the dough again then fold. Repeat until the dough is adequately kneaded.

READ ALSO:   Cheesy Shrimp And Grits

Shape the kneaded dough into a ball. Place it in a bowl and cover with a clean towel. Let it rise for 1 and 1/2 hours until doubled in size.

After rising, divide the dough into 2 equal portions.

On a floured board, roll out one portion until it is 1/4 inch thick. Use a donut cutter that is 3 inches in diameter to cut out as many donuts ( and holes) as you can from the dough.

Place cut-out donuts, together with the holes on individual pre-cut parchment papers, and set them on a large tray or plate.

Fold the scrap and re-roll, then cut out more donuts as possible. Repeat with the other half of the dough.

On a medium heat, heat about 2-3 inches of oil to 375 F in heavy-bottomed pan.

Carefully lower a few donuts at a time into the oil, Cook on one side for 2-3 minutes, or until golden. Then cook on the other side for 1 minute or less, until golden. Drain fried donuts on a wire rack set over a large tray, or on paper towels.

If you are glazing or dipping the donuts, allow them to cool first. If you wish to roll them in sugar and/or cinnamon, roll them while they are still moderately hot

 

 

HERE ARE MORE DONUT RECIPES

GLUTEN FREE DONUTS

CINNAMON ROLLS DONUTS

GLAZED DONUTS RECIPE

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Ingredients

  • 1/2 cup warm water (105- 115 F)
  •  
  • 2 and 1/4 teaspoons active dry yeast
  •  
  • 1/4 cup sugar
  •  
  • 2 eggs, lightly beaten
  •  
  • 3/4 cup warm milk
  •  
  • 1/2 cup melted butter
  •  
  • 1/2 teaspoon salt
  •  
  • 4 and 1/2 cup all-purpose flour
  •  
  • canola oil, for frying the donuts
  •  
  • sugar, for rolling the fried donuts

Instructions

In a large mixing bowl, combine warm water, yeast and 1 teaspoon of the sugar. Stir and let sit for 5 minutes, until the mixture is frothy.Add the remaining sugar, milk, butter, egg and salt.

 

Add the flour gradually while stirring, adding only enough just until the dough gathers in the center of the bowl.

 

Turn the dough over onto a floured board and knead until the dough is smooth and elastic. To knead, use your palms to push the dough down and away from you, then fold it inwards. Push out the dough again then fold. Repeat until the dough is adequately kneaded.

 

Shape the kneaded dough into a ball. Place it in a bowl and cover with a clean towel. Let it rise for 1 and 1/2 hours until doubled in size.

 

After rising, divide the dough into 2 equal portions.

 

On a floured board, roll out one portion until it is 1/4 inch thick. Use a donut cutter that is 3 inches in diameter to cut out as many donuts ( and holes) as you can from the dough.

 

Place cut-out donuts, together with the holes on individual pre-cut parchment papers, and set them on a large tray or plate.

READ ALSO:   Traditional Guernsey Gâche Melée

 

Fold the scrap and re-roll, then cut out more donuts as possible. Repeat with the other half of the dough.

 

On a medium heat, heat about 2-3 inches of oil to 375 F in heavy-bottomed pan.

 

Carefully lower a few donuts at a time into the oil, Cook on one side for 2-3 minutes, or until golden. Then cook on the other side for 1 minute or less, until golden. Drain fried donuts on a wire rack set over a large tray, or on paper towels.

 

If you are glazing or dipping the donuts, allow them to cool first. If you wish to roll them in sugar and/or cinnamon, roll them while they are still moderately hot

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