Incredible Easy Raised Donuts Recipes

Steps:

• 1. SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
• 2. SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
• 3. POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
• 4. ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
• 5. KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
• 6. ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
• 7. LET RISE on the board until very light (40-60 minutes).
• 8. DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
• 9. DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar. NOTE: This recipe is not recommended for use with self-rising flour.

Steps:

• 1. Scald Milk...add butter, 1 tsp. sugar, and salt ......... cool so you don't kill the yeast.
• 2. Beat warm milk mixture, yeast, nutmeg, eggs, remaining sugar, 3 c. flour in mixer until smooth. Add remaining flour.
• 3. Knead 5 min then cover and let rise for 1-1 1/2 hours or until double.
• 4. Roll out dough about 1/2 inch thick or just under 1/2 inch, then cut into shape.
• 5. Allow cut doughnuts to rise another 30-45 min.
• 6. Fry 1-2 min. each side at 365 F. (I used brand new lard to fry them) Once golden brown on one side, turn and cook other side till golden brown. Place on paper towel to drain grease. Once cooled for a few min dip in Glaze and set on cooling rack or plate to cool.
• 7. GLAZE and MARSHMALLOW CREME: Mix the ingredients together and whip till combined and smooth. Same directions for both glaze and marshmallow creme.

Steps:

• 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.
• While doughnuts are warm, roll in topping.
• 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.

Steps:

• To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
• Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
• Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
• Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.

Steps:

• Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
• Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
• Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• Drain the doughnuts on paper towels to absorb oil.
• In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

Steps:

• 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.