How to make donuts at home?

Question

i have flour, eggs baking powder,sugar...
I want to make a sweet tasty treat at home.

Answer 1

There are two basic doughs for donuts; a yeast dough, which involves much more work, and a quick cake dough. Yeast donuts tend to be lighter and fluffier, while cake donuts are richer and heavier. General rules for handling either batter are the same: start with room temperature ingredients, handle the dough as little as possible, and plan on refrigerating the dough before you work with it. Roll or pat the dough out to a thickness of approximately ¼-½ inch (½-1 ¼ centimeters) and use a donut cutter, if possible, to cut the dough. If not, use two cookie cutters of graduated size to create the classic round shape. When you have cut your donuts out, let them rest on wax paper for approximately 10 minutes, forming a small crust which will prevent them from getting oily when you fry them.

Use clean, fresh oil in a spotless deep fryer or wok to make donuts. Any sort of oil will do, as long as it can be brought to 360 degrees Fahrenheit (182 degrees Celsius) and held there without smoking. Keep a thermometer in the oil to check the temperature, and do not overcrowd it with donuts and holes. Remember that the donuts will expand as they are fried, so leave wiggle room for the pastries to do so with ease. When the donuts start to turn golden brown, flip them to fry the other side, and then place them on paper towels to drain before rolling them in powdered sugar or frosting them. You may find that dipping your spatula in the oil, placing a donut on it, and lowering it carefully into the oil for frying is the easiest way to get donuts into the fryer, and remember to use a slotted spoon to remove them, allowing grease to drain.

To make yeast donuts, start by proofing 4 ½ teaspoons of yeast, or the contents of two yeast packages, in 1 cup warm water. After the yeast has been activated, add one cup of flour, mix, and allow it to rest for 30-60 minutes while you assemble the rest of the ingredients. In a separate bowl, beat 10 tablespoons of unsalted butter with 2/3 cup sugar and add three eggs one at a time, following with two teaspoons of vanilla and one teaspoon of salt. Add the butter mixture to the yeast mixture along with three and one half cups flour, mixing until the dough is golden and even. Butter a clean bowl and roll the dough around in it, coating it evenly, before covering it with plastic wrap and placing it somewhere warm to rise for one to two hours. When the dough has doubled in size, punch it down, wrap it in plastic, and refrigerate it for three hours or overnight. Because the dough may burst the plastic, add another plastic bag to prevent it from contacting the air and developing a crust. Make donuts as directed above, and enjoy them.

To make cake donuts, which are much easier and quicker, sift together two cups of flour, ½ cup of sugar, one teaspoon of salt, one tablespoon of baking powder, ¼ teaspoon of cinnamon, and 1/8 teaspoon of nutmeg. Add two tablespoons of melted butter and mix until crumbly. In a separate bowl, beat together ½ cup milk and one egg, and add this mixture to the crumbly mixture all at once. Knead the dough lightly before chilling it for at least one hour and then follow the directions for forming donuts.

Answer 2

Oreo Doughnuts:

18 min 15 min prep
24 doughnuts

1 1/2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 eggs
24 Oreo cookies, preferably double stuffed
oil, for frying
powdered sugar, for dusting

1. Combine the flour, sugar, baking powder, and salt in a medium bowl; set aside.
2. Beat the milk and eggs until well blended.
3. Add to the flour mixture; blend well.
4. Let batter stand for 10 minutes.
5. Meanwhile, heat 3" of oil in a deep fryer or deep saucepan.
6. Dip the Oreos, one at a time, into the batter, allowing the excess to drip back into the bowl.
7. Fry 3-4 cookies at a time, until golden brown, turning to cook both sides.
8. Drain on paper towels; dust with powdered sugar, and serve warm.

Answer 3

i know how but not with all that stuff.
first go by some canned biscuits at the store like pillsbury and oil maybe even sugar and cinnamon or wahtever u want to put on them.
then put oil in a fryin pan like halfway while that is heating up seperate the biscuits and out wholes in them i use the top to a soda bottle to make the whole. put the biscuits in the oil when the oil is hot and "fry" them till golden brown and poofed up. afterwards if making cinnamon powder donuts put them in the sugar and cinnamon. (premix it in a ziploc bag first) remember to get confectionay sugar (spelling might be wrong) or "powder sugar" for powder donuts ones with icing use icing. I'm ghetto and this is how i do it and it's bangin

Answer 4

This is how I've always made them... it's way fast and super cheap.

Buy a can of buttermilk biscuits. Take them out, stretch them a little, and poke a hole in the middle. Fry them up enough oil so they float... usually takes about 3 minutes once the oil is hot.

Use powdered sugar and milk to make a glazed frosting.

And enjoy. :)

That actually sounds delicious. I think I will go make some.

Answer 5

It's so good Chocolate Dippity Donuts Oil, for frying 1 can biscuits For the sauce: 1 (4-ounce) bar sweet chocolate (recommended: Baker's German's) 1/2-ounce unsweetened chocolate 1 stick butter 3 cups powdered sugar 1 1/2 cups evaporated milk 1 1/4 teaspoons vanilla extract Toppings: Chocolate chips Chocolate sprinkles Toasted coconut Colored candies Chopped pecans Store-bought glaze Preheat oil in a deep-fryer to about 360 to 375 degrees F. Remove biscuits from the can. Poke a hole in each one with your thumb. Form them into doughnuts. Drop them into hot grease and brown them on both sides until they were done about 2 minutes on each side. Don't forget to flip often. For the sauce: Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla, remove the pan from the heat. Dip cooked doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Add topping/toppings of your choice. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

Answer 6

Long Johns

INGREDIENTS

3 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1/2 cup shortening
1 cup boiling water
1 cup canned evaporated milk
2 eggs, beaten
1/2 teaspoon ground nutmeg
1/2 cup white sugar
2 teaspoons salt
8 1/2 cups all-purpose flour
1 quart oil for frying, or as needed
3/4 cup confectioners' sugar
1 tablespoon water, or as needed

DIRECTIONS

In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.

Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.

Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.

To make the glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.