how do we make doughnut?

Question

Can u tell me how to make Doughnut

Answer 1

Here is a recipe for a regular "American" doughnut:

Yeast Doughnuts
1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Glaze:
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

Italian Doughnuts
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Vegetable oil, for deep-frying
Olive oil, for deep-frying

Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

Answer 2

doughnut is fried bread dough

Nana's Doughnuts

* 2 cups all-purpose flour, sifted before measuring
* 1/2 teaspoon baking soda
* 1/8 teaspoon nutmeg
* 1/4 teaspoon salt
* 2 tablespoons shortening
* 1/2 cup sugar
* 1 egg
* 1/2 teaspoon vanilla
* 2 tablespoons vinegar and enough regular milk to make 1/2 cup






Into a bowl, sift together flour, baking soda, nutmeg, and salt. Cream shortening; gradually add sugar, beating until light and fluffy. Add egg; beat well. Stir in vanilla.

Add combined vinegar and milk alternately with dry ingredients; stir just until well blended.

Roll small quantities of the dough at a time, to about 1/3-inch thick. Cut doughnuts with a 2 1/2-inch cutter and let stand for about 10 minutes. Fry in hot fat at about 365° to a nice golden brown. Turn once. Fry only 3 or 4 batches at a time to keep fat from cooling down. Drain on paper towels. Makes about 18 doughnuts.

Answer 3

Applesauce Doughnuts

3 1/3 cups Gold Medal® all-purpose flour
1 cup applesauce
3/4 cup sugar
2 tablespoons shortening
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
Vegetable oil
Cinnamon-sugar mixture, if desired


1. Beat 1 1/3 cups of the flour and the remaining ingredients except oil and cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens.
2. Heat oil (2 to 3 inches) in deep fryer or 3-quart saucepan to 375ºF. Divide dough in half. Place half of the dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. Repeat with remaining dough.
3. Slide doughnuts into hot oil, using wide spatula. Turn doughnuts as they rise to surface. Fry 1 to 1 1/2 minutes on each side or until golden brown. Carefully remove from oil (do not prick surfaces); drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.
(Total time will vary; cook or bake time is per batch.)





Nutrition Information:

1 Serving: Calories 210 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 320 mg; Total Carbohydrate 32 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 6 % Exchanges

Answer 4

10-minute Doughnuts

Ingredients:

Pillsbury biscuit dough
cooking oil (enough to float the dough on)
sugar
metal bottle cap (for making holes)


Directions: Warm the cooking oil in a deep frying pan. Fashion the bisuit dough into nice doughy blobs. Cut out doughnut holes with bottle cap. Place dough into pan then immediately begin to flip them over with a spatula or other flipping instrument of your choice. Once the dough is a light golden brown, remove them from the pan. If you want, pour a small amount of sugar into a ziplock bag, along with a doughnut and shake until doughnut is covered.

suggested revisions to posted "10-minute Doughnuts" recipe- Eddie Knox

These quick doughnuts will be, in my opinion, much better if you substitute the cheaper store brand (or "generic" brand) biscuit dough for the Pillsbury brand. Just about every store I visit that carries canned biscuits with their own store lable gets them, aparently, from the same supplier, in Texas (I think.) Be sure, also, to get the regular variety, NOT the BUTTERMILK kind!

If you like glazed, you can slowly blend milk into confectioner's (also known as powdered) sugar until the right consistancy is reached. Use something like a whisk or electric mixer, for no lumps. Dip the hot doughnuts into glaze, let excess drain, and set aside until all are done... or eat 'em as you go! YUM.

Homemade doughnuts!

Apple-cider Doughnuts


Ingredients:
Appx. 3 tbsp. sugar for preparing pans
2 cps all purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tbsp. vegetable oil, preferably canola


Directions: Preheat oven to 400 degrees F. Coat molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle w/ sugar, shaking out excess. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tbsp. of batter into each mold. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-bundt pan, then re-coat it with oil and sugar. Repeat with remaining batter.

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

Go buy some of the biscuits you find in the freezer section of the store in the tubes, no butter. Take it home open it, make a hole in center, fry it in oil till brown put whatever you want on it and walla :0) mmmmm

Answer 7

the easiest and fastest way i know is to take canned buiscuts and lay them out press a pop bottle top in the middle to cut the hole then fry in corn oil till one side is brown and flip with chop sticks and fry outher side till done take out of oil and straight into a bag of cinn and sugar and shake to coat put on platter and run and hide and eat them all!!!

Answer 8

uuhhhmmm, i think you take dough and roll it into a circle, attach the ends and deep fry it. the glazed part is probally sugar that has been mixed with water and simmered into a liquid, then poured over the donut. just a guess.

Answer 9

mix 1st class special flour with water, yeast, a little sugar (optional) altogether... just like making a loafbread dough...