can anyone tell me how to make home made dougnuts?

Question

my sister used to make em and theyre so good when theyre fresh.

Answer 1

take canned biscuits and drop them into a pot of hot oil when they are browned roll them in sugar or dip them into melted chocolate or powdered sugar they are great enjoy

Answer 2

try using a standard bread formula like 14 oz water, 1 oz yeast, 24 oz flour 0.5 oz salt........then soften it up with about 3 or 4 tablespoons of vegetable oiland sweeten with 1 or 2 oz of sugar, do a straight dough method and ferment for an hour or so. Then, with round cutters, cut the big doughnut shape, and use a smaller to cut the hole out. Next, proof until risen a little less than doubled and deepfry them (proof them on a parchment lined sheet preferably). After removing from the oil, just coat in the desired sugar product, or make a glaze of powdered sugar and water.

Answer 3

I don't know exactly how to make home made donuts but when I get a craving I heat up my frydaddy and put some biscuits in there and then when they come out I roll them in sugar or powdered sugar (even brown sugar is good) and eat them. I love them. Alot easier than the other kind too.

Answer 4

These things are so messy to make, better off to buy fresh doughnuts, when you want to serve, pop in microwave and zap for abotu 15-20 seconds...tastes as if right off the line. Easy and clean

Answer 5

my mom used to take regular canned biscuits and cut holes in the middle, then fry them up. After done, blot them on papertowels and roll in powdered sugar or cinnamon sugar or just plain sugar. They are pretty good, but ya gotta do the sugar part.

Answer 6

Why do you want to make Doug nuts? Are his missing? Does he feel inadequate with what he currently has?

It's very nice of you to try to help him with this issue. More people should have friends like you.

I wish I had someone to make nuts for me if something happened to them.

Answer 7

http://www.mountain-breeze.com/kitchen/kentucky/15.html

Answer 8

http://www.recipegoldmine.com/breakdonut/breakdonut.html

doughnuts galore.

Answer 9

at home, usually

Answer 10

Depends on which kind you prefer - cake or yeast. Cake are dense. Yeast are light and airy. Both are wonderful, but you might prefer one or the other. The cake ones are easier to make. Anyway, here is a version for each:

Basic Yeast-Raised Doughnut
Yield: 6 to 12 servings

Basic Confectioners' Sugar Glaze:
2 cups confectioners' sugar
2 tablespoons water
(you can make this a chocolate glaze with some added cocoa, a maple glaze by replacing pure maple syrup for the water...let your imagination go for different flavor combinations)

Yeast Raised Doughnuts:
1 cup milk
1/4 cup water, lukewarm
1 package dry active yeast
1 tablespoon plus 1/4 cup sugar
4 1/2 cups all-purpose flour, sifted
3 tablespoons butter or margarine, at room temperature
1 egg, well beaten
1 teaspoon salt
Vegetable oil, for frying

Special equipment: a doughnut cutter

To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below or my comments in the ingredients list above)

To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.

Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour.

When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.

Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled.

Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown. Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms.

Serve warm or at room temperature.

Cook's Note: You can alter the basic glaze recipe by substituting fruit juice or liqueur for some or all of the water.



Classic Cake Doughnuts
Yield: 2 dozen doughnuts and holes
These doughnuts are fantastic! They're at their best right making them.
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.


Also, the ones with the store bought Pillsbury biscuits are fantastic and easy!! If you are in a pinch for time or not an expert cook, I would try those first.