raised doughnuts

[nancyguler]

We live in a small town and good doughnuts are hard to come by. We would have to drive 30 miles to buy any (like krispy creame). My boys like raised sugar or glazed doughnuts. I would really appreciate a recipe Nancy

[Anonymous]

Here is a recipe for glazed doughnuts. You can also use sweet roll dough and just roll them out and fry.


Yeast Doughnuts
1 1/2 C. flour
2 pkg yeast Mix these together

Heat and stir:
3/4 C milk
1/3 C sugar
1/4 cup shortening, margarine or butter
1/2 tsp. salt
heat till warm 120*- 130* until shortening almost melts

add this to flour mix
add in
2 eggs
Beat with an electric mixer on low for 30 seconds, scraping. Beat on high for 3 min

Stir in 1 1/2 - 2 Cups flour

Turn out onto a floured surface.
Knead in enough remaining flour to make a soft dough(3-5 min)
Shape into ball and place in greased bowl; turn once.
Cover and let rise in warm place until doubled(45-60 min)
Punch down. Turn out on floured surface and divide dough in half
Cover; let rest 10 minutes
Roll each half to 1/2 " thickness and cut with a floured doughnut cutter or biscuit cutter
Cover; let rise until very light(45-60 min)

Heat oil for deep frying to 365*
fry doughnuts 2 at a time or more if room fry for 2 min turning once; drain
Makes 16-18

Glaze with powdered sugar icing
1 cup sifted powdered sugar
1/4 tsp vanilla
milk or orange juice mix 1 tbsp at a time until you get the consistencey you want

[michellebryan2]

OR WE LIKE TO USE REFRIDGERATED BISQUITS
AND CUT OUT DONUT HOLES AND FRY THE RINGS
AND PUT CINNAMON AND SUGAR ON TOP,....SOOO GOOD!

[Kitchen Witch]

Dunkin Donuts Vanilla Filled Doughnuts

Donuts
1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour
Vanilla Filling
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon milk

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of 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, approximately 50-60 minutes.
Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.
Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container. Fills: 12 doughnuts
Servings: 12



Applesauce Self-Turning Donuts

2 cups. flour
1/2 cups. sugar
2 tsp. baking powder
1 tsp. cinnamon
1 egg, beaten
1/2 cups. applesauce
1/2 cups. milk
1 1/2 tbsp. oil

Sift dry ingredients together. Mix together egg, applesauce, milk and oil. Blend in dry ingredients. Mix all well. Drop by small teaspoons into hot oil. They will turn themselves. Remove from oil and drain well. Roll in powdered sugar or cinnamon sugar mixture.


Krispy Kreme Doughnut Copycat

Doughnuts

2 packages yeast
1/4 cup water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups 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


Chocolate frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semisweet chocolate chips

1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, sugar, salt, eggs ,shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.
7. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8. Gently roll dough 1/2-inch thick with floured rolling pin.
9. Cut with floured doughnut cutter.
10. Cover and let rise until double, 30-40 minutes.
11. Heat vegetable oil in deep fryer to 350 degrees.
12. Slide doughnuts into hot oil with wide spatula.
13. Turn doughnuts as they rise to the surface.
14. Fry until golden brown, about 1 minute on each side.
15. Remove carefully from oil (do not prick surface); drain.
16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17. Dip in sprinkles or other toppings after chocolate if desired.
18. **Creamy Glaze**: Heat butter until melted.
19. Remove from heat.
20. Stir in powdered sugar and vanilla until smooth.
21. Stir in water, 1 tablespoon at a time, until desired consistency.
22. **Chocolate Frosting**: Heat butter and chocolate over low heat until chocolate is melted.
23. Remove from heat.
24. Stir in powdered sugar and vanilla until smooth.
25. Stir in water 1 tablespoon at a time, until desired consistency.

24 doughnuts



MOTHER'S YEAST ROLLS/DONUTS/BREAD
These are very easy. Anyone can make this bread.

Combine together: 1/4 c. very warm but not hot water 1/2 tsp. sugar
Set aside.
Combine together: 1/4 c. shortening 1/2 tsp. salt 1 c. scalded milk (bring to boil)
Cool, then add: Yeast combination 3 1/2 c. flour

Let dough rise in a warm place for 1 hour or until double in size. Knead and cut out rolls or donuts, or shape into a loaf of bread. Recipe makes 1 loaf. Place rolls or donuts on a greased cookie sheet or place loaf into a greased loaf pan. Let dough rise again for 30 minutes or until double in size. For rolls, bake in a 425 degree oven for 10 minutes.
For donuts, fry in vegetable oil until golden brown. For bread, bake at 350 degrees for 30 to 40 minutes or until loaf sounds hollow when thumped with finger tips. Glaze recipe follows.

GLAZE FOR DONUTS:
1 c. sugar
1/3 c. evaporated milk
1 tbsp. butter

Combine and cook all ingredients in a small saucepan on medium heat. Cook until a few drops of mixture begin to harden when dropped into a cup of cold water. Use a fork to lift donuts, one a at time, into hot glaze. Allow excess glaze to drip from doughnut. You must work quickly before glaze hardens.



RAISED GLAZED DONUTS

4 oz. shortening
1 qt. water
4 oz. yeast
4 oz. sugar
10 c. flour, no more

Measure yeast into 1 cup of the quart of warm water. Add sugar, let set a few minutes. Then gradually add water and flour, after you have about half mixed, blend or mix in the shortening, which should be room temperature. Mix all ingredients thoroughly, let rise double in bulk.
Take half or a third and roll out, shrink by flipping edges of dough. Cut out, let rise about double in bulk, before cooking center from donut. Be sure it is hot enough. Maple bars can be made from this recipe.
GLAZE FOR DONUTS:

1 1/2 c. powdered sugar
3 tbsp. boiling water
Vanilla to taste



AMISH DONUTS

1/2 c. shortening
1/2 c. sugar
1 tsp. salt
6 1/2 c. flour
3 egg yolks
1/2 c. mashed potatoes
2 c. scalded milk
2 cakes yeast
1 tsp. nutmeg

Blend shortening into sifted dry ingredients. Combine egg yolks with potatoes. Add to dry ingredients. Add yeast to cooled milk. Gradually blend into other mixture. Let rise for 40 minutes. Cut and let rise again. Roll dough 3/8-inch thick. Fry in hot fat. Glaze.
GLAZE:
Add 3 tablespoons water to 1 cup powdered sugar. Dip donuts into mixture.


BAKED RAISED DONUTS

In a large saucepan bring to a boiling point:
1 1/2 c. milk
Remove from heat and stir in:
1/3 c. shortening
1/4 c. sugar
2 tsp. salt
2 tsp. nutmeg
When lukewarm - add:
4 3/4 c. sifted flour
2 lg. well beaten eggs
2 yeast cakes, dissolved in 1/4 c. lukewarm water

Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is light and double in bulk, about 60 minutes. Turn dough onto a well floured board, turning 2 or 3 times to form a stiff ball. Roll lightly (avoid stretching) until about 1/2 inch thick. Cut with a 3 inch cutter. Place rings carefully 2 inches apart on greased baking sheets. Brush rings with butter and let rise in warm place until double in bulk (about 20 minutes). Bake at 425 degrees for 8-10 minutes until golden brown. As soon as donuts are removed from oven, brush again with butter and roll in granulated sugar. Makes 2 1/2-3 dozen.



FRENCH MARKET DONUTS

1 c. milk
1/4 c. sugar
3/4 tsp. salt
1/2 tsp. nutmeg
1 pkg. active dry or cake yeast
2 tbsp. lukewarm water
2 tbsp. salad oil
1 egg
3 1/2 c. sifted all purpose flour
Sifted confectioners' sugar

Scald milk, add granulated sugar, salt and nutmeg. Cool to lukewarm. Sprinkle yeast into warm water, stirring until yeast is dissolved.
To lukewarm milk mixture, add oil, egg, dissolved yeast, blending with spoon. Add flour gradually, beating well. Cover with waxed paper, then clean towel, and let rise in warm place (about 85 degrees) until double in size.
Turn dough onto well floured surface; knead gently. Roll into 18 x 12 inch rectangle; cut into thirty six 3 x 2 inch rectangles. Cover with clean towel and let rise 1/2 hour.
Fry a few donuts at a time in deep fat (375 degrees) until golden brown. Drain on paper towels. Drop donuts in brown paper bag, sprinkle with confectioners' sugar, and shake well until thoroughly coated. Serve hot!



GLAZED DONUTS

1 c. shortening
1 c. sugar
1 1/2 tsp. salt
1 qt. scalded cooled skim milk
1 c. mashed potatoes
6 eggs
11 c. flour

Put together and work as bread dough. Let rise 2 times, then roll out and cut and put on wax paper. Let rise again. Fry in deep fat and glaze. Makes about 120 donuts.

GLAZE:
Powdered sugar
Water
Mix together some at a time as you glaze the donuts until you have enough.


and I have many more if you want them.......

[WANTABECHEF]

Hi, I'm new to the forum, but have been checking it out and it all sounds so delicious. When i was younger my grandmother gave me a recipe for cake donuts that used mace. They actually tasted like the Hostess donuts. Has anyone seen this recipe? Thanks, Wantabechef

[Kitchen Witch]

Hi wantabechef - Welcome to RSN!

Mace is just the outside of the nutmeg - so you can just substitute the mace for the nutmeg in this recipe:

Plain Cake Doughnuts

2 cups flour
1/2 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying
optional - powdered sugar or cinnamon sugar mixture

For draining doughnuts, prepare a place with either newspapers or a brown paper bag. Top those with paper towels. Either flour clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour.
Heat oil in deep fryer to 375 degrees F. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixture.




Fabulous Cake Donuts

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

For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar
Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.
On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.



Basic Cake Donuts


3 and 1/3 cups all-purpose flour
1 and 1/4 cup sugar
3/4 cup milk
2 large eggs
2 Tablespoons shortening
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
vegetable oil - for frying
powdered sugar - for dusting
This recipe makes about 2 dozen donuts.

In a deep fryer, add vegetable oil so the oil is about 3 inches deep. Heat oil to 375 degrees.

In a large mixing bowl, take 1 and 1/2 cups of the flour and add the sugar, salt, cinnamon and nutmeg.

In a separate bowl, lightly beat the eggs. Add milk and stir.

Add wet ingredients to dry ingredients. Add shortening. Mix with an electric beater set to low speed for about 30 seconds - making sure to occasionally scrape batter down that sticks to the side of the bowl.

Increase beater speed to medium and beat for an additional 2 minutes - adding a bit of remaining flour every 10 or 15 seconds until all flour is used.

Turn dough out onto a well-flour surface. Sprinkle a little flour over the top of the dough. Roll out dough until its about a 1/2 inch thick.

Cut out individual donuts with a donut cutter. Dust the cutter with a little flour to avoid sticking.

Carefully, drop donuts into hot oil: wear a cooking glove or oven mit and transfer donuts to oil using a spatula.

As the donuts cook, they will rise to the surface of the oil. When they do, flip them with the spatula.

Fry them for about 1 minute per side - until golden brown.

Transfer completed donuts to stacked paper towels to drain off excess oil.

Allow donuts to cool to room temperature.

Dust with powdered sugar and serve.


Sometimes we take a little bit of cake frosting from a can and make chocolate-frosting donuts. Just make sure the donuts are cool before frosting them.