How do you make homemade donuts like the ones in the bakeries?

Question

& in what aisle of the grocery store do you find yeast? I can't find yeast anywhere.

Answer 1

Makes 1 dozen donuts

* DONUTS
* One 1/4-ounce package active dry yeast
* 2 tablespoons warm water (98 degrees)
* 3/4 cup warm milk (30 seconds in the microwave does the trick)
* 2 1/2 tablespoons margarine or butter
* 1 egg
* 1/3 cup granulated sugar
* 1 teaspoon salt
* 2 3/4 cups all-purpose flour
* 3 cups vegetable oil
* GLAZE
* 5 1/3 tablespoons (1/3 cup) margarine or butter
* 2 cups powdered sugar
* 1/2 teaspoon vanilla extract
* 1/3 cup hot water
* FOR CHOCOLATE GLAZE
* 1 cup semisweet chocolate chips

1. In a medium bowl, dissolve the yeast in the warm water.
2. Add the milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
3. Add half the flour and mix for 30 seconds.
4. Add the remaining flour and knead the dough with flour-dusted hands until smooth.
5. Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
6. Rollout the dough on a heavily floured surface until it's about 1/2 inch thick.
7. If you don't have a donut cutter, and don't intend to buy one, here's a way to punch out your dough: Empty a standard 15-ounce can of whatever you can find-vegetables, refried beans, even dog food. Be sure to wash out the can very well, and punch a hole in the opposite end so that the dough won't be held inside the can by a vacuum.
8. When you've punched out all the dough (you should have about a dozen unholed donuts), it's time for the holes. Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
9. Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size. This will take 30 to 45 minutes.
10. Heat the vegetable oil in a large frying pan over medium heat. Bring the oil to about 350 degrees. It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly.
11. Fry each donut for about 30 seconds per side, or until light golden brown. Cool 5 minutes on paper towels.
12. For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
13. Add the vanilla and hot water. Mix until smooth.
14. If you're making the chocolate glaze, melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth.
15. When the donuts have cooled, dip each \top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

http://www.recipelink.com/ch/2002/december/moretopsecretrecipes1.html

---------------here is a easy ones too--------------

EASY DO DONUTS

1/3 c. sugar
1/2 c. milk
1 egg
2 tbsp. melted shortening
1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
Nuts, raisins, nutmeg or cinnamon (opt.)

Combine milk, egg, shortening. Sift dry ingredients together and add to above. Gently drop teaspoons of batter into hot grease, 365 degrees. Drain on paper towels. While still warm shake in paper bag with confectionery sugar or granulated sugar mixed with cinnamon.

----------TERRY'S FAST & EASY DONUTS

1 pkg. ready to bake biscuits
1 c. oil
Sugar & cinnamon

Separate biscuits and cut a hole in center. Drop in hot oil and turn to brown on both sides. Take out and toss in sugar and cinnamon mixture. They are ready to eat.

Answer 2

That really depends on your expertise. Here in SF, we have Boudin bakery which specializes in sourdough and other breads. They also make sandwiches and serve soups (using their fresh breads), beverages. There are a chain of Anderson's Bakery and they specialize in breads too. They also bake specialty breads or rolls, such as cheese, pizza, cranberry nut, apple, etc. They have a place where you can sit down and eat or have coffee or tea or other beverages. There are many independent bakeries. Some are really good with fancy European type cakes with whipped cream etc. and other pastries. Also they make breads. They have tables where you can buy a cup of coffee and eat, too. This type of bakery is where they get many orders for the holidays. Then there are ethnic bakeries. They specialize in meat stuffed breads and pastries, cakes, tarts, etc. Also some Chinese bakeries sell nice sheet cakes with whipped cream & fruit for large gatherings. I think they are made with a batter something like a Genoise. (not overly sweet). Those are special ordered.and priced by the size. Naturally, we have donut shops too. Some people are hooked on that stuff. If it's near a school or playground, the children like the cupcakes or cookies with sprinkles on them. We patronize all of those. Depends where we are and what we feel like eating on a particular day. San Francisco is a city where you can walk around and there is excellent public transportation. Sometimes we drive.

Answer 3

Yeast is usually found in the refrigerated section where you can find items like cheese, yogurt, sour cream and such. Yeast stores better when refrigerated, lol.

Here is a Krispy Kreme Dough nut recipe from Recipezaar.

Dough nuts
2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast
4 eggs (beaten)
1/4 teaspoon nutmeg
7 cups sifted flour
Glaze
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water



1. Mix together ingredients for glaze.
2. Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
3. Beat in yeast, nutmeg, eggs and 3 cups flour.
4. Add rest of flour (dough will be sticky).
5. Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
6. Roll out dough, cut into shapes.
7. Do not re-roll dough, then allow to rise for 30-45 minutes.
8. Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the dough nut holes first, let those cook, and then proceed to cooking the donuts.
9. Let them cool on a paper towel - helps get the glaze to stick.
10. Dip in warm glaze.

Answer 4

98 Degrees Bakery

Answer 5

I usually go to the store and buy the refridgerated biscuits, cut holes in the middle and fry. Then put some cinnamon-sugar or powdered sugar in a bag, add the fried donuts and shake. It make the best donuts ever!!!

Answer 6

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Answer 7

One time my mom made donuts using Pillsbury dough(not cookie dough, some other kind of dough I forgot which one it was). She made the dough into donut shapes and put them into hot vegetable oil until they were brown. She put chocolate frosting on some of them, and powdered sugar on some of them, and she also made a glaze made out of sugar, butter and a little bit of water and put it on the rest of the donuts. And I don't know where you'll find yeast at the store.

Answer 8

Yeast is usually with flour and stuff like that.

Sorry I don't "do good baking," so I can't help with homemade donuts.

Answer 9

yeast is usually above the flour and suger in little packets...and the donut thing ...try this

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.

Answer 10

I know how to make the donuts that you see in chinese buffets. You get biscuits and cut them in 4ths and then fry them and cover them with sugar.