How do you make homemade donuts?

Answer 1

Just a thought.... How about donut holes? They taste the same and you just roll them into balls or drop them by the spoonful. Making them this way you can make different kinds for different tastes.

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GLAZES AND ICINGS
Each recipe makes enough glaze to cover 2 trays of donuts for one side glazing. For two sided glazing use double the ingredients.
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OLD FASHION GLAZE
2 cups powered sugar
2 Tbsp corn syrup

Whisk together the powdered sugar and corn syrup. Add water one tablespoon at a time until thin enough to dip donuts. Allow the donuts to cool off before you apply the glaze. Glaze, than sprinkle with jimmies or sprinkles.
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CHOCOLATE GLAZE
1/4 cup sweetened cocoa powder
2 cups powdered sugar
2 Tbsp corn syrup

Add cocoa and powdered sugar then stir in the corn syrup. If glaze is too stiff add water one tablespoon at a time until thin enough to dip donuts. Allow the donuts to cool off before you apply the glaze.
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STRAWBERRY ICING
1/2 cup strawberry jelly
2 cups powdered sugar

Mix jelly and sugar until combined then add water one tablespoon at time until thin enough to spread on donuts.
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CINNAMON SUGAR
1/2 cup sugar
1/2 cup powdered sugar
1 Tbsp cinnamon

Mix all ingredients in a bowl. Roll baked donuts (while still hot) in mixture.

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Plain Sugar Glaze: Mix 1/2 cup boiling water gradually to one cup confectioner's sugar.

Vanilla Glaze: Mix 1 cup powdered sugar with 1 1/2 tablespoons milk and 1/2 teaspoon of vanilla.

Chocolate Glaze: Mix 1 cup of powdered sugar with 1 1/2 tablespoons milk and 1 tablespoon chocolate drink mix. If it's not chocolaty enough, add a little cocoa powder.

Lemon Glaze: Mix 1 cup powdered sugar with 1 1/2 tablespoons of reconstituted lemon juice.

Orange Glaze: Mix 1 cup of powdered sugar with 1 1/2 tablespoons of orange juice and 1/2 teaspoon grated orange rind.

Answer 2

GRANDMA'S DONUTS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Sugar
1/3 ts Salt
1 ea Egg
1 t Vanilla
1 tb Lard or butter
2 1/2 c Flour
1 t Baking soda
3/4 c Buttermilk
1 c Powdered sugar

Beat sugar, salt and egg together. Add vanilla and
fat, and cream into sugar. In a separate bowl,
combine flour, soda and buttermilk. Stir two mixtures
together. Place on floured surface and flatten to
1/4-inch. Cut into 4-inch rounds and cut out 1-inch
centers. Drop into hot oil in a skillet, and brown on
each side. Drain on paper towels. Coat warm donuts
with powdered sugar, if desired. Makes 1 batch.

Answer 3

a cheap and fun way to make donuts at home:
get several tubes of biscuits
a brown paper lunch bag
powdered sugar
and hot oil in a pot/deep fryer

use a plastic 2 liter pop top to cut a circle out of the center of the biscuits.
put the powdered sugar in the paper bag.

gently drop the donut holes and the donuts into the hot oil.
fry until brown
remove donuts from oil with a slotted spoon and put into the paper bag with the sugar--shake vigorously for 30-60 seconds then remove the donuts and let them cool a bit
Enjoy!

Answer 4

3 1/2 cups cake flour (1lbs.)
3 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
2 eggs
1 cup sugar
3 tablespoons butter
1 cup milk (vid D or 2%)

Fat for frying, such as canola oil

1/2 teaspoon cinnamon
1 cup powder sugar

Either make biscuit dough with sugar in it or use Pillsbury biscuit . deep fry or bake. coat in powder sugar and or cinnamon

Answer 5

Chocolate Cake Doughnuts:

2 1/2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
1/3 cup buttermilk
3 tablespoons butter, melted
6 to 8 cups vegetable oil for frying
Mocha glaze (recipe follows)

1. In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.

2. Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.

3. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375° (see "Fry Right," below). Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.

4. When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.

Mocha glaze. In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.

Yield: Makes about 16 doughnuts (3 in. each)

Answer 6

My mother always used a can of refrigerator biscuits - cut the whole out of the middle and deep fried them - and then rolled them in cinnamon and sugar. They were sooo good.

Answer 7

I use recipes which require them to be baked. I'll have to get back to you, on the recipe. My recipe is packed with the recipe books, because I'm goin to be moving, before end of the year.

Answer 8

Here's a couple really yummy recipes :)

Chocolate Glazed 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.

Jam Filled Doughnuts

1 cup milk
3 tablespoons unsalted butter
1 package rapid rise dry yeast
3 tablespoons sugar
3 egg yolks, slightly beaten
3 1/2 cups (1 pound) cake flour
1/2 teaspoon salt
Fat for frying, such as canola oil
10 ounces raspberry jam
2 cups confectioners' sugar
In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Bloom the yeast by sprinkling it over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out.
Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm.

Answer 9

get some grand and fry them

Answer 10

goto www.foodnetwork.ca they have all kinds of doughnut recipes in there. they are also easy step directions