how to make .........?

Question

how to make donughtssss ?
please give me step by step and i do not have a deep fryer ?

Answer 1

You don't need a deep fryer to make donuts. Just use a deep skillet. Sometimes I use biscuits in a can. I fry them in a little oil then roll in a mixture of cinnamon and sugar. But here is another recipe from www.allrecipes.com you can use too. http://allrecipes.com/Recipe/Super-Easy-Doughnuts/Detail.aspx

Answer 2

Ingredients for Baked Doughnuts (sixteen)
Set a sponge of the following ingredients:
1 cup lukewarm milk
1 cake compressed yeast
10 ounces sifted pastry flour
When this sponge is light, stir into it:
¼ cup sugar
1/3 cup oil
Allow it to rise again. When light, add:
¼ cup sugar
2 beaten eggs
1 teaspoon salt
8 ounces sifted pastry flour
Instructions
Mix thoroughly.
This will be too soft to knead.
Set it in a warm place to rise.
When it is light, knead it together.
Take the dough out onto a floured board, roll it out three-fourths inch thick, and cut with a doughnut cutter.
Lay the doughnuts on an oiled pan one inch apart, and set in a warm place to rise.
Allow them to rise about one-eighth inch, not more, and then bake.
Make a sugar sirup by dissolving 1/4 cup sugar in a 1 tablespoon hot water.
When the doughnuts are baked, brush each one over with the sirup, and roll in granulated sugar.

Answer 3

Baked Donuts
1 1/3 cups warm milk, 95 to 105 (divided)
2 1/4 teaspoons active dry yeast
2 tablespoons butter
2/3 cup granulated sugar
2 large eggs
5 cups all-purpose flour (I prefer King Arthur)
1 pinch nutmeg, freshly grated
1 teaspoon fine grain sea salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
With a fork, stir in the eggs, flour, nutmeg and salt, just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375° oven until the bottoms are just golden, 8-10 minutes - start checking after 8. Meanwhile, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Serve immediately. Alternately let cool and frost or frost hot and let frosting create a glaze.

------or easy--------
Quick Oven Donuts
10 refrigerated buttermilk biscuits
2 cups sugar
2 teaspoons cinnamon
Cut or tear each biscuit in half.
Roll in palm of hand to finger shape.
Stretch and join ends together.
Drop in hot lard at 350 degrees.
Brown on both sides.
Drain on absorbent paper.
Drop in paper sack with mixture of sugar and cinnamon.
Shake until coated.

Hope one of these works for you!