RECIPE FOR BAKED DONUTS WITHOUT YEAST RECIPES
GLAZED YEAST DOUGHNUTS RECIPE | ALLRECIPES
Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make.
Provided by Sanah
Categories Yeast Bread
Total Time 2 hours 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 24 doughnuts
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
- In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
- On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
- Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
- To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.
Nutrition Facts : Calories 193.7 calories, CarbohydrateContent 29.4 g, CholesterolContent 23.2 mg, FatContent 7.1 g, FiberContent 0.6 g, ProteinContent 3.2 g, SaturatedFatContent 2.4 g, SodiumContent 53.6 mg, SugarContent 13.2 g
DUNKIN' DONUTS COPYCAT RECIPE - TOP SECRET RECIPES
As he worked long, hard days at a shipyard in Hingham, Massachusetts, during World War II, William Rosenberg was struck with an idea for a new kind of food service. As soon as the war ended, Rosenberg started Industrial Luncheon Services, a company that delivered fresh meals and snacks to factory workers. When Rosenberg realized that most of his business was in coffee and donuts, he quit offering his original service. He found an old awning store and converted it into a coffee-and-donut shop called The Open Kettle. This name was soon changed to the more familiar Dunkin' Donuts, and between 1950 and 1955 five more shops opened and thrived. The company later spread beyond the Boston area and has become the largest coffee-and-donut chain in the world. Today, Dunkin' Donuts offers fifty-two varieties of donuts in each shop, but the most popular have always been the plain glazed and chocolate-glazed yeast donuts. Source: More Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 23 minutes0S
Prep Time 11 minutes30S
Cook Time 11 minutes30S
Nutrition Facts : Calories 180 calories
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