answered question
Did you ask this question via Twitter?
We create a Mahalo account for everyone who asks a question via Twitter. Claim your Mahalo account
We create a Mahalo account for everyone who asks a question via Twitter. Claim your Mahalo account
answers (1)
AllRecipes.com has a bunch of doughnut recipes with very-high ratings from members.
Kneecaps:
INGREDIENTS
* 1/4 cup warm water (105 to 110 degrees F)
* 2 (.25 ounce) envelopes active dry yeast
* 1/2 cup shortening
* 1/2 cup sugar
* 3/4 teaspoon salt
* 2 eggs
* 2 cups milk
* 6 1/2 cups all-purpose flour
* oil for frying
* 1 cup confectioners' sugar for dusting
* 2 cups heavy cream, whipped
* 1 (1.75 ounce) package sprinkles or colored sugar for decoration
DIRECTIONS
1. Pour warm water into a small bowl, and sprinkle yeast on top; set aside for 5 minutes. Cream together the shortening, sugar, and salt. Add the eggs, one at a time, while continuing to mix. Pour in the milk and the yeast alternating with the flour until smooth. Place dough into a greased bowl, and turn over to grease the top.
2. Cover with a light towel, and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
3. Once the dough has risen, punch down, and roll out on a floured surface to 1/2 inch thick. Cut into rounds with a 2 inch round cookie cutter, cover, and allow to rise another 30 minutes.
4. Heat deep fryer to 375 degrees F (190 degrees C).
5. Use your thumb to make an indent in the center of each kneecap. Fry in the hot oil a few at a time until golden brown, 1 to 2 minutes per side. Remove to drain on a paper towel, and allow to cool to room temperature, about 30 minutes. To serve, dust the kneecaps with confectioners' sugar, fill the indents with whipped cream, and sprinkle with colored sugar to decorate.
Grandma's Doughnuts:
Ingredients:
2 quarts oil for deep frying
1 (10 ounce) can refrigerated
buttermilk biscuit dough
1 cup confectioners' sugar
Directions:
1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Separate out the biscuits and cut a hole in the middle of each one, like you would a doughnut. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.
3. Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.
4. Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.
Applesauce Drop Doughnuts:
INGREDIENTS
* 3 tablespoons butter or margarine, softened
* 3/4 cup sugar
* 3 eggs
* 1 cup applesauce
* 1 teaspoon vanilla extract
* 4 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 cup milk
* Oil for deep-fat frying
* Additional sugar
DIRECTIONS
1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (the batter will be thick). In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Drop teaspoonfuls of batter a few at a time into hot oil. Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm.
Super Easy Jelly Doughnuts:
INGREDIENTS
* 3 eggs, beaten
* 1/2 cup milk
* 1/2 teaspoon vanilla extract
* 1/4 cup sugar
* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* canola oil
* 10 slices white bread
* strawberry (or any flavor) jam
* confectioners' sugar
DIRECTIONS
1. In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely.
4. Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.
Kneecaps:
INGREDIENTS
* 1/4 cup warm water (105 to 110 degrees F)
* 2 (.25 ounce) envelopes active dry yeast
* 1/2 cup shortening
* 1/2 cup sugar
* 3/4 teaspoon salt
* 2 eggs
* 2 cups milk
* 6 1/2 cups all-purpose flour
* oil for frying
* 1 cup confectioners' sugar for dusting
* 2 cups heavy cream, whipped
* 1 (1.75 ounce) package sprinkles or colored sugar for decoration
DIRECTIONS
1. Pour warm water into a small bowl, and sprinkle yeast on top; set aside for 5 minutes. Cream together the shortening, sugar, and salt. Add the eggs, one at a time, while continuing to mix. Pour in the milk and the yeast alternating with the flour until smooth. Place dough into a greased bowl, and turn over to grease the top.
2. Cover with a light towel, and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
3. Once the dough has risen, punch down, and roll out on a floured surface to 1/2 inch thick. Cut into rounds with a 2 inch round cookie cutter, cover, and allow to rise another 30 minutes.
4. Heat deep fryer to 375 degrees F (190 degrees C).
5. Use your thumb to make an indent in the center of each kneecap. Fry in the hot oil a few at a time until golden brown, 1 to 2 minutes per side. Remove to drain on a paper towel, and allow to cool to room temperature, about 30 minutes. To serve, dust the kneecaps with confectioners' sugar, fill the indents with whipped cream, and sprinkle with colored sugar to decorate.
Grandma's Doughnuts:
Ingredients:
2 quarts oil for deep frying
1 (10 ounce) can refrigerated
buttermilk biscuit dough
1 cup confectioners' sugar
Directions:
1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Separate out the biscuits and cut a hole in the middle of each one, like you would a doughnut. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.
3. Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.
4. Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.
Applesauce Drop Doughnuts:
INGREDIENTS
* 3 tablespoons butter or margarine, softened
* 3/4 cup sugar
* 3 eggs
* 1 cup applesauce
* 1 teaspoon vanilla extract
* 4 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 cup milk
* Oil for deep-fat frying
* Additional sugar
DIRECTIONS
1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (the batter will be thick). In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Drop teaspoonfuls of batter a few at a time into hot oil. Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm.
Super Easy Jelly Doughnuts:
INGREDIENTS
* 3 eggs, beaten
* 1/2 cup milk
* 1/2 teaspoon vanilla extract
* 1/4 cup sugar
* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* canola oil
* 10 slices white bread
* strawberry (or any flavor) jam
* confectioners' sugar
DIRECTIONS
1. In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely.
4. Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.
Voted as best: bbrookin, howulikethemapples
Related questions
140 characters left
ask any question
