DOUGHNUT WITH BAKING POWDER RECIPES

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IRENE'S DOUGHNUTS (FOR DOUGHNUT MAKER) RECIPE - FOO…



Irene's Doughnuts (For Doughnut Maker) Recipe - Foo… image

Make and share this Irene's Doughnuts (For Doughnut Maker) recipe from Food.com.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 72 doughnuts, 72 serving(s)

Number Of Ingredients 11

4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/4 teaspoon nutmeg, grated
1 teaspoon white vinegar
1 1/2 cups buttermilk
1/2 cup heavy cream
5 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder

Steps:

  • Cream eggs and sugar until well blended.
  • Add vanilla and vinegar and mix well.
  • Combine flour, baking soda, baking powder, salt and nutmeg.
  • Combine buttermilk and heavy cream.
  • Add dry ingredients and buttermilk mixture alternately to sugar mixture.
  • Put into a donut maker.
  • Drop into 375ºF. lard.
  • Fry until brown on one side, flip and fry until the other side is browned.
  • Remove to paper towels.

Nutrition Facts : Calories 68.2, FatContent 1, SaturatedFatContent 0.5, CholesterolContent 12.8, SodiumContent 82.5, CarbohydrateContent 13.2, FiberContent 0.3, SugarContent 5.8, ProteinContent 1.5

CAKE DOUGHNUTS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Cake Doughnuts Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 12 doughnuts (plus about 6 doughnut holes)

Number Of Ingredients 11

Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg
3/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 large egg plus 1 egg yolk
1/2 cup whole milk
1 teaspoon vanilla extract
Vegetable shortening, for frying

Steps:

  • Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
  • Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag.
  • Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
  • Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.

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IRENE'S DOUGHNUTS (FOR DOUGHNUT MAKER) RECIPE - FOO…
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Calories 68.2 per serving
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