Doughnut Recipe

   








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Doughnut Recipe

 

Links updated Tuesday, 08 July 2008

1.
3 Eggs 1 1/2 c Sugar 1 c Sweet milk 1/2 ts Salt 3 tb Butter; melted 2 ts Cream of tartar 1 ts Baking soda ds Nutmeg Grated lemon peel Flour Beat eggs well and add sugar, mixing well. Add milk, salt, butter, cream of tartar and baking soda. Beat well. Flavor with nutmeg and lemon. Add enough flour to make a soft dough. Roll out about 1/2" thick and cut with a double cutter or two different size biscuit cutters. Let doughnuts dry for about 10 minutes before frying in hot fat. Makes about 3 dozen. These are even better when sprinkled with a little powdered sugar.

2.
4 c Flour 1 c Sugar 7/8 c Sour milk 1/2 ts Butter 2 ts Baking powder 1 1/4 ts Salt 1/2 ts Soda 1/4 ts Grated nutmeg 1/4 ts Cinnamon 1 Egg Put the flour in a shallow pan. Add the soda, baking powder, salt, nutmeg, cinnamon and butter and work into the flour. Add the sugar, egg, slightly beaten, and sour milk, and stir thoroughly with a mixing spoon. Toss on a board thickly dredged with flour; knead slightly, pat and roll out to one quarter inch thick, shape with a doughnut cutter. Fry in deep fat, drain on brown paper. If too soft to handle, add more flour.

3.
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

 

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    Recipe for good doughnuts:

    3:1/2 cups all-purpose flour 2 packages active dry yeast
    3/4 milk 1/3 cup sugar
    1/4 cup shortening or oil 1 teaspoon salt
    2 eggs Optional Glaze

    In large mixer bowl combine 1:1/2 cups of the flour and the yeast. In the microwave heat together the usual suspects of milk, sugar, oil, salt just till warm. Add to dry mixture in mixer bowl; add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

    By hand, stir in enough of the remaining flour to make a moderately soft dough. Turn out onto a lightly floured surface and knead till smooth and elastic. (5-8 minutes). Shape into a ball. Place in lightly greased bowl, turning once to grease surface.

    Cover and let rise in warm place till double (45-60 minutes).

    Punch dough down; turn out onto a lightly floured surface. Divide in half. Roll out dough to 1/2-inch thickness. Cut with floured doughnut cutter (has hole in center) into doughnuts.

    Cover and let rise in warm place till very light (about 30-45 minutes). Fry in deep hot fat (375 and don't put your thumb in this to measure if it's hot enough!) till golden, about 1 minute on each side.

    Makes about 18 – 20 doughnuts

     

    Doughnut Recipe

    Throughout the centuries many people young and old have enjoyed the taste of a great doughnut. Baking doughnuts goes all the way back to the mid-nineteenth century where the doughnuts were actually known by another name, olykoeks. These olykoek recipes were not known as doughnut recipes but later became known as the first and best doughnut recipes. Ever since these doughnuts have been made in the nineteenth centuries, people and bakers from all over the world have begun to try to perfect the doughnut recipe. There are many reasons why they want to perfect the doughnut recipe, too. Some enjoy trying to make the best doughnut ever because they want to win in baking contests; others, however, simply use their own doughnut recipes because they find enjoyment and relaxation in baking for themselves and for their families.

    Whatever the reason for using doughnut recipes, however, one thing is for sure. That is that people from every culture know what a great-tasting doughnut is, and those great-tasting doughnuts have derived from the always-changing donut recipes that have existed throughout time. Humans love doughnuts so much that there is a specific day devoted to doughnuts. The National Doughnut Day is usually observed on the first day of June of each year and everyone takes part in baking doughnuts from the traditional and new doughnut recipes.

    There are many ways in which you can bake doughnuts from popular doughnut recipes also. Some doughnut recipes involve using a doughnut baker, which is similar to a waffle iron except for the fact that it molds the batter into circular shaped doughnuts. However, other doughnut recipes are more hands-on and require you to actually dip your doughnuts into a hot grease batter that can usually be determined from the doughnut recipe that you're using. All doughnut recipes, though, try to include the best doughnut batter that anyone has ever tasted; some succeed at this feat while others continue to improve the doughnut recipe that they have.

    Ever since doughnuts have been in production from doughnut recipes all across the world, many people have tried various ideas and tricks to make great-tasting doughnuts simply by rearranging the doughnut recipe in some way or another. For example, some people choose to diversify their doughnut recipes by adding more or less sugar, while some other doughnut recipes include adding jelly or another type of fruit to the mixture. The doughnut recipes that include fruit in the batter do, indeed, have a great taste to them all while adding variety to the existing doughnut recipe.

    So what are you waiting for? Many people have already divulged themselves into the hobby of making doughnuts and using their existing doughnut recipes to make the best doughnuts ever. More and more companies are popping up each day that sell doughnuts and their doughnuts have come from those same great doughnut recipes that we all know and love to eat! So get ready, get set, and bake to make the best tasting doughnut that ever existed since the mid-nineteenth century!

     

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