I am looking for a simple recipe for homemade fried dough nuts. Can you help?

Question

I want to make the dough, not using some kind of dough that was brought from the store. thank you.

Answer 1

♥ ♥ use biscuit dough ♥ ♥

Answer 2

INGREDIENTS:

* 2 cups flour
* 1/2 cup sugar
* 1 teaspoon salt
* 1 tablespoon baking powder
* 1/4 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* 2 tablespoons melted butter
* 1/2 cup milk
* 1 egg, beaten
* 1 quart oil for frying
* optional - powdered sugar or cinnamon sugar mixture

PREPARATION:
For draining doughnuts, prepare a place with either newspapers or a brown paper bag. Top those with paper towels. Either flour clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour.

Heat oil in deep fryer to 375 degrees F.

Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixture.

Answer 3

CAKE DOUGHNUTS:
Vegetable Oil
3 1/3 cups all purpose flour*
1 cup sugar
3/4 cup milk
2 Tablespoons shortening
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375 degrees. Beat 1 1/2 cups of the flour and remaining ingredients in 1 1/2 quart bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour.
Turn the dough onto generously floured cloth-covered board; roll around lightly to coat with flour. Gently roll 3/8 inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove carefully from oil (do not prick surfaces); drain. Serve plain or shake one at a time in a bag with powdered sugar. 2 dozen doughnuts; 150 calories per doughnut.

* If using self-rising flour, omit baking powder and salt.

BUTTERMILK DOUGHNUTS: Do not use self rising flour. Substitute buttermilk for the milk. Decrease baking powder to 2 teaspoons and beat in 1 teaspoon baking soda.

NOTE: Hot fat cools somewhat when foods are dropped into it. While foods are frying, temperature of fat should be 370 to 380 degrees. If fat is too hot, foods brown before they are cooked through; if too cool, foods become grease-soaked. A deep-fat thermometer is a good investment; checking it helps maintain a constant temperature. Do not use a candy thermometer for deep-fat frying as it does not register high enough.

Answer 4

DOUGHNUTS

1 qt. milk, minus 1/4 c.
1 pkg. yeast
1 c. shortening
1/4 c. warm water
1/2 c. sugar
1 tsp. baking soda
1 tsp. salt

Dissolve yeast in 1/4 cup warm water. Heat milk to lukewarm, add sugar, salt and shortening and baking soda to milk, then add yeast that has been dissolved. Mix thoroughly with enough flour to make a soft dough, work to elastic.

Put in jar or pan to rise. When double in bulk, roll and cut with dough cutter, let rise. Fry in hot fat; the fat should be hot enough to brown a cube of bread in one minute or 370 degrees F.

ICING FOR DOUGHNUTS:

1 box powdered sugar
1 tsp. vanilla
1/4 c. warm milk
Pinch of salt

Dissolve sugar in milk, add vanilla and salt. Dip doughnuts in icing; put on wax paper to dry.

Answer 5

Welcome to the world of PA Dutch, this is a family recipe for Fausnacht:


1 1/2c. yeast1 qt. lukewarm milk
1 1/2 c. sugar3/4c. butter & lard
1/4t. salt7 1/2c. flour
2 eggs


Combine all ingredients at one time, dissolving yeast in 1/4c. lukewarm water. Then leave at moderate temp. to rise for 8 hours. Then roll out and cut shapes desired. Let raise again 2 hours, then deep fry until golden brown.

Answer 6

Classic Cake Doughnuts Recipe
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 warm. Let cool to glaze.

Old-Fashioned Yeast-Raised Doughnuts

1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon mace
Vegetable shortening or cooking oil, for deep fat frying
Topping:
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon


Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.

Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.

Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside.

While doughnuts are warm, roll in topping.


Variations:

Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.

Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.