Donut Recipes???

Question

Any donut recipe as long as its sweet!!! Please and Thank you!

Answer 1

Mmmm, hot and fresh doughnuts are the best! Here's a couple recipes for those sweet treats :)

Jelly Doughnuts

4 to 4 1/2 cup white bread flour, plus more for dusting
1 teaspoon salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
1 cup lukewarm milk
2 tablespoons sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup preserves of choice
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts
In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.

Cinnamon Doughnuts

Doughnuts:
1/2 cup milk
1 teaspoon sugar plus 1/3 cup
1 1/2 teaspoons active dry yeast
1 egg
1/4 cup water
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons butter, melted
Vegetable oil, for frying
Coating:
1 cup sugar
1 teaspoon ground cinnamon

Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
In a small bowl, beat the egg with the water.

In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.

On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.

Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.

Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.

Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.

Chocolate Glazed Cake Doughnuts

3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
Fat for frying, such as canola oil
*Variation: for chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.

Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.

Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.

Chocolate Glaze:
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water
For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

Crullers

Crullers:
1 cup water
8 tablespoons unsalted butter (1 stick)
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
Vegetable oil, for frying
Glaze:
2 cups powdered sugar
1/4 cup milk

Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.

Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.

Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.

Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

Answer 2

My kids love these - they are so quick, and easy to make.

Quick and Easy Doughnuts

1 container buttermilk refrigerator biscuits
cooking oil (enough to fill pan to 1")
cinnamon and sugar
prepared frosting or powdered sugar

Heat oil until it is very hot. With a doughnut cutter, cut biscuits. Drop in hot oil. Flip as they brown - it only takes a minute, depending on how hot the oil is. Cook the centers also.

Place on paper towels to absorb excess oil. Ice with prepared frosting, coat with cinnamon-sugar mixture or powdered sugar as desired.

Makes 10 doughnuts and 10 doughnut centers.

Answer 3

take a can of refrigerated biscuits and cut a donut hole in the middle of the biscuit. fry until golden brown. glaze with a confectioners' glaze.

I'm sorry I didn't check the previous answerer I was not trying to be a copycat. give credit where credit is due. she gave a better explanation.

Answer 4

Try this easy Giada De Laurentiis recipe from Food Network:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32315,00.html

Answer 5

It depends..