Lots of Doughnuts

Subject: Lots of Doughnuts Fri Nov 07, 2008 10:07 pm

Chocolate Cinnamon Doughnuts

2 eggs
1-1/4 cups sugar
1/4 cup vegetable oil
1 tsp vanilla extract
4 cups all purpose flour
1/3 cup unsweetened cocoa
4 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
Oil for deep fat frying
Glaze
4 cups sifted confectioner’s sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
6 tbsp milk
In a mixing bowl, beat eggs, and sugar until mixture is thick and lemon-colored.
Stir in oil and vanilla
In another bowl, combine flour, cocoa, baking powder, cinnamon, salt and baking soda
Stir into egg mixture alternately with buttermilk.
Chill
Divide dough in half and put half in the refrigerator
On a lightly floured surface, roll into 1/2 inch thickness
Cut with a 2-1/2 inch floured doughnut cutter
Repeat with remaining dough
Heat oil in an electric skillet or deep fat fryer to 375, fry doughnuts until golden
Drain on paper towels
Combine glaze ingredients and dip tops of warm doughnuts
Yield 2 dozen
Doughnut Do's
1. Chilling any doughnut dough before frying reduces the amount of oil absorbed during frying
Try making the dough over night and cooking them in the morning
2. Unglazed doughnuts may be frozen in a plastic bag for up to 6 months
3. to reheat frozen doughnuts, place them (still frozen) on an ungreased baking sheet, lightly cover with foil and heat at 350 for 10 to 15 minutes.
4. Don't fry but a few at a time or the pan will lower the oil's temperature and create greasier doughnuts.

Subject: Re: Lots of Doughnuts Fri Nov 07, 2008 10:07 pm

Chippewa Indian-style Fried Bread (doughnuts)

RECIPE MAKES 6, or 8 DOUGHNUTS
Mix 2 1/2 c. all purpose flour (750 gm)
1 1/2 tablespoons baking powder (50 ml)
1 teaspoon salt (5 ml)
1 tablespoon vegetable oil or butter (20 ml)
3/4 c. warm water (200 ml )
1 tablespoon dry milk powder (20 ml)
Mix all together and when it looks kind of smooth, put it on a board with a little flour. Knead 4 or 5 times (not too hard).
Cover with a cloth and let it rest 10 or 15 min.
Next mix up about 6 tablespoons sugar and
1 tablespoon cinnamon together in a shallow dish.
Next divide your dough into 6 or 8 pieces. Make a ball, pat it down somewhat, and poke a hole in middle with end of wooden spoon. Keep these covered while you get the pan ready to fry them.
Use electric fry pan or heavy pan holding 2"deep veg. oil or shortening. Temp is
375 degrees.
Carefully put 1 or 2 at a time in hot fat, no more than 2 minutes per side, till golden.
Drain them on paper towels and eat them warm sprinkled with the cinnamon sugar.

Subject: Re: Lots of Doughnuts Fri Nov 07, 2008 10:08 pm

Doughnuts (My Mother’s recipe)

¾ cup sugar
2 tbsp butter
4 egg yolks or 2 whole eggs
1 cup buttermilk or sour milk
4 cup sifted flour
½ tsp nutmeg
½ tsp mace
¼ tsp cinnamon
1 tsp salt
1 tsp soda
½ tsp cream of tartar
Mix sugar, butter and eggs.
Stir in milk, and dry ingredients. Roll out on lightly floured board ½ inch thick
Let stand 20 minutes
Drop into hot Oil
Turn as soon as they rise to the surface
Turn once again when they brown about 3 minutes
Drain, Dust with granulated, or confectionary sugar, or Cinnamon sugar.

Subject: Re: Lots of Doughnuts Fri Nov 07, 2008 10:08 pm

Mashed Potato Doughnuts

1 pkg (1/4 oz) active dry yeast
1 cup warm buttermilk (110-115)
3 cups sugar, divided
3 eggs
1-1/2 cups warm mashed potatoes (with out added milk or butter)
1/3 cup butter, melted
6 cups all purpose flour
4 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
Oil for deep fat frying
1/2 tsp ground cinnamon
In a mixing bowl, dissolve yeast in warm buttermilk
Add 2 cups sugar and eggs, beat well
Add potatoes and butter, mix well
Add flour, baking powder, baking soda, salt and nutmeg
Mix well
Do Not Knead
Cover and refrigerate for 2 hours
Turn onto a floured surface, divide into 4ths
Roll each portion to 1/2 inch thickness
Cut with a floured 3 inch doughnut cutter
In an electric skillet or deep fat fryer, heat oil to 375
Fry doughnuts, a few at a time, until golden brown on both sides
Drain on paper towels
Combine remaining sugar and cinnamon, roll doughnuts in cinnamon sugar while warm
Yield about 2 dozen
Note Warm buttermilk will look curdled

Subject: Re: Lots of Doughnuts Fri Nov 07, 2008 10:08 pm

Potato Doughnuts

Cream 3 tablespoons of butter,
Add 3/4 cup of sugar,
The yolks of 3 eggs and one white
1 cup of freshly mashed potatoes,
1/4 cup of milk
2-1/2 cups of flour
3 teaspoons of baking powder
1/2 teaspoon of salt
Flavor with grated nutmeg
Cream the butter, add sugar, then the eggs, and stir in the potato which has been lightened with the egg white
Beaten stiff.
Add milk and flour gradually
Chill on ice before rolling out
The less flour used, the more moist the doughnuts will be.
From Chicago Evening American Cookbook 1932

Subject: Re: Lots of Doughnuts Fri Nov 07, 2008 10:09 pm

Raised Doughnuts My Mother’s Recipe

Temp 400 degrees
Time 3 min.
1 bar yeast or one pkg
¼ Cup warm water not hot
¾ cup milk scalded
¼ cup sugar
1 tsp salt
3 ½ to 4 cups all purpose flour
1 egg
¼ cup shortening
Dissolve yeast in warm water
Combine milk sugar and salt
Add 1 cup flour beat until
Smooth. Add egg and shortening, dissolve yeast
Beat until smooth
Stir in remaining flour to make soft dough
Knead until smooth
Cover and let rise until doubled in bulk about 1 ½ hours
Punch down (I don’t do) Let rise until light (30 to 45 min)
Roll out to ½ inch thick
Cut or shape into desired shape
Let rise on board until light about 30 to 45 min
Leave uncovered so a crust will foam on the dough
Drop into deep hot fat which has been preheated 15 minutes 400 degrees
Cook 1 ½ min on each side. Drain
Makes 1 ½ dozen doughnuts

Subject: Re: Lots of Doughnuts Fri Nov 07, 2008 10:09 pm

Sour Cream Doughnuts My Mother’s Recipe

1 cup sugar
½ cup sour cream
3 tsp baking powder
½ tsp soda
¼ tsp nutmeg
½ cup sour milk
4 cups flour
3 eggs
½ tsp salt
1 tsp vanilla
Beat eggs then add sugar, cream and milk and beat well
Sift and add dry ingredients gradually
Beating well
Chill dough about 1 hour (I don’t) then roll out and fry in hot oil 370 degree’s

Subject: Re: Lots of Doughnuts Fri Nov 07, 2008 10:09 pm

Raised Gingerbread Doughnuts

1 cup milk
1/2 cup brown sugar, firmly packed
1/4 cup dark molasses
1/2 cup dark molasses
1/2 teaspoon salt
1/4 cup (1/2 stick) margarine
1/4 cup warm water
1 package or cake yeast, active dry or compressed
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 eggs, beaten
5 cups unsifted flour (about)
Scald milk, stir in brown sugar, molasses, salt, and margarine.
Cool to lukewarm
Measure warm water into a large warm bowl
Sprinkle or crumble in yeast, stir until dissolved
Add lukewarm milk mixture, ginger, cinnamon, nutmeg, allspice, eggs, and 3 cups flour
Beat until smooth
Stir in enough additional flour to form soft dough
Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes.
Place in greased bowl, turning once to grease top
Cover
Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 15 minutes
Punch down. Place dough on lightly floured board and roll out to about 1/2 inch thickness
Cut into doughnuts with 2 1/2 inch doughnut cutter
Place on greased baking sheets
Cover
Let rise in warm place, free from draft, until doubled in bulk, about 1 hour
Drop into deep hot fat 375 F. raised side down
Fry 2 to 3 minutes
Turning once
Drain on absorbent paper
Roll in cinnamon-sugar mixture, if desired
Makes about 2 dozen

Subject: Re: Lots of Doughnuts Fri Nov 07, 2008 10:10 pm

Raised Doughnuts

1 cup scalded milk
1 cup boiling water
1 tbsp lard
1 tbsp butter
2 tbsp sugar
2-1/2 tsp salt
2 yeast cakes dissolved in
1/4 cup Luke warm water
6 cups sifted flour or
1 cup white flour and enough entire wheat flour to knead
Scald milk in upper part of double boiler, add boiling water, lard, sugar and salt and let stand until Luke warm
Add dissolved yeast cakes and 5 cups of sifted flour, and then stir until thoroughly mixed, using a knife or mixing spoon
Add remaining flour, mix and turn on a floured board, leaving a clean dish
Knead to mix ingredients until mixture is smooth, elastic to touch, and bubbles may be seen under the surface
Return to top of double boiler which has been oiled, and place over warm water 80 to 90 F
Cover with a cloth, then with the lid, and let rise until double in bulk
Turn onto floured board or cloth
Pat and roll to 1/2 inch in thickness
Cut in strips 8 inches long and 3/4 inch wide
Let rise until doubled in size
Twist several times, pinch ends together, drop into hot fat 370F and fry until delicately browned
Drain on brown paper, and roll in granulated sugar