Doughnuts Slotted Spoon - LIVEPG.NETLIFY.APP

Powdered Cake Doughnuts Recipe | Alex Guarnaschelli | Food Network.
Gram's Doughnuts | Recipes |.
Homemade Glazed Doughnuts - War Eagle Mill.
French Cruller Cake Flour Doughnuts - Swans Down® Cake Flour.
Black Forest Doughnuts Recipe | Doughnut Recipes.
Sourdough Cream Filled Doughnuts - Bread By Elise.
Old-Fashioned Doughnut - Immaculate Bites.
Homemade Glazed Doughnuts - The Pioneer Woman.
Lightest Fluffiest Doughnuts - Country Living Magazine.
Old-Fashioned Cake Doughnuts - King Arthur Baking.
Old-Fashioned, Self-Turning Doughnuts with Recipe.
Donut Holes Recipe (Cake Donut Version) - Kitchn.
Portuguese Doughnuts (Sonhos) - Recipe Girl®.

Powdered Cake Doughnuts Recipe | Alex Guarnaschelli | Food Network.

Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time until golden — about 2 minutes per side. Remove doughnuts and holes with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts. Instructions. In a medium saucepan, combine the water, butter and sugar. Bring to a boil, then turn off the heat and stir in the flour. Stir until the mixture forms a ball. Move the batter to a medium bowl and let cool. Use an electric mixer to beat in the eggs, one at a time. Add lemon extract and a pinch of salt.

Gram's Doughnuts | Recipes |.

Stir in the cream, eggs, vanilla and the remaining 3 tablespoons elderflower liqueur until smooth. Heat about 1 1/2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer.

Homemade Glazed Doughnuts - War Eagle Mill.

To the pot, add enough oil to submerge the doughnuts (about 4 inches) and heat the oil to 365 degrees F. Carefully ease the doughnuts into the hot oil with your slotted metal spoon. Don't crowd. Fry 2 or 3 at a time, moving the doughnuts around the oil with your slotted metal spoon, turning once. Ease a donut into the heated oil with a long-handle slotted spoon, taking care not to let the oil spatter. Fry the donuts, two or three at a time, in the oil 2 to 3 minutes or until they are golden brown, turning once. Remove the donuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan.

French Cruller Cake Flour Doughnuts - Swans Down® Cake Flour.

Add warm milk, 1 teaspoon sugar and yeast to a measuring cup or bowl. Stir. Let sit for 10 minutes, until foamy. Add to a large mixing bowl with shortening, vanilla, eggs and remaining ½ cup sugar. Mix using an electric mixer fitted with a dough hook on low, just until combined. Add 2 cups flour and salt. Using a metal spider or slotted spoon, carefully transfer the doughnuts to the paper-towel lined baking sheet. While the next batch is frying, add the just-fried doughnuts to the bowl of sugar one at a time and toss to coat. Return to the baking sheet. Let the doughnuts cool for 15 minutes before filling.

Black Forest Doughnuts Recipe | Doughnut Recipes.

Once the oil is hot, fry them in batches of 3 or 4 until golden brown, 1 to 2 minutes per side and about 30 seconds per side on the donut holes. Use a slotted spoon to transfer them to a baking sheet lined with paper towels. Let the donuts cool slightly, then dip both sides in a hot glaze or toss in cinnamon sugar and transfer to a serving dish.

Sourdough Cream Filled Doughnuts - Bread By Elise.

Place oil in a heavy-bottom sauce pan 2 to 3 inches deep and heat to 370℉. Place a cruller, still on its parchment paper with paper side up, onto a slotted spoon and lower it into the oil. Remove the parchment with tongs and fry each cruller for 4 to 5 minutes until golden brown, flipping it halfway through. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.).

Old-Fashioned Doughnut - Immaculate Bites.

Carefully lower the doughnuts into the oil and fry them for about 2 minutes on each side. You want the top side of the dough pieces to hit the oil first. Remove from oil with a metal slotted spoon and transfer to a cooling rack lined with paper towels. Toss the fried doughnuts in sugar while they're still warm. Repeat on all remaining doughnuts.

Homemade Glazed Doughnuts - The Pioneer Woman.

Fry, turning once, until golden brown, 1 to 2 minutes per side; the holes will take less time than the doughnuts. Using the slotted spoon, transfer them to the prepared baking sheet. Let cool for 5 minutes, then dip the doughnuts, top side down, into the glaze. Let the oil temperature return to 360°F (182°C) before frying the remaining. Cut into doughnuts using a donut cutter, if you have one available. If not, use two round cookie cutter, about one 1-inch small round cutter, and a 3 or 4-inch cutter large round cutter. Place on prepared cookie sheet. (Photos 7-8) Frying the Donuts Pour oil into the pan - For frying, you can use a 5-quart dutch oven or cast iron. Turn the doughnuts as they rise to the surface with tongs or a slotted spoon and fry, maintaining a temperature between 325 and 350 degrees, until the doughnuts are golden brown on both sides,.

Lightest Fluffiest Doughnuts - Country Living Magazine.

Carefully lower 2 or 3 doughnuts at a time on a slotted spoon and fry for 30 seconds on each side or until golden brown. Remove with a slotted spoon and. Carefully lower the doughnuts into the hot oil using a slotted spoon, in batches of 2 or Fry for 30 seconds on each side until golden and. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the.

Old-Fashioned Cake Doughnuts - King Arthur Baking.

Remove the donuts with a slotted spoon or strainer and let drain on the paper. Adjust the heat as necessary to keep the oil between 330F and 340F. For the Glaze: While the donuts are warm, sift the confectioners' sugar into a medium bowl. Whisk in the water, the vanilla, and salt until smooth.

Old-Fashioned, Self-Turning Doughnuts with Recipe.

0.25 cup powdered sugar Putting it together Heat 2 inches oil in deep fryer to 375ºF. Cover baking sheet with double layer of paper towels. Prepare baking mix batter as directed on package for pancakes. Dip 2 or 3 cookies, 1 at a time, into pancake batter. Carefully add to hot oil; cook 3 min. or until golden brown, turning occasionally. To Make the Dough: 1. Make sure milk is nice and warm, but not overly hot. 2. Add sugar to milk. Stir to dissolve. 3. Add yeast into a small bowl. 4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes. 5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won't be overly hot. 6.

Donut Holes Recipe (Cake Donut Version) - Kitchn.

1: Put all of the dough ingredients in a stand mixer with the beater attachment and mix until combined. Continue to knead in the mixer until it's smooth and elastic - about 5-10 minutes. Transfer the dough to a clean bowl and cover with cling ﬁlm. Leave to prove in the fridge overnight. Stir in vanilla extract and set aside. Whisk together egg yolks in a large bowl until smooth. Whisk remaining ½ cup milk into the egg yolks until combined. While whisking, slowly sift the flour into the egg/milk, incorporating all of the flour into a smooth mixture. Whisk the sugar into the egg mixture until combined. Use tongs or the slotted spoon to remove the doughnut from the melted shortening. Dip it in the cinnamon and sugar mixture. Then place it on a plate covered in paper towels. 13. Continue cooking doughnuts. You can cook a couple at a time but do not overcrowd the pot. 14. Ideally serve the doughnuts freshly made.

Portuguese Doughnuts (Sonhos) - Recipe Girl®.

Cook, stirring with a spider or slotted spoon a few times, until golden-brown and crisp, 3 to 5 minutes. Using the spider or slotted spoon, transfer the donuts to the prepared baking sheet. Let cool slightly, about 1 minutes. Transfer to the bowl of sugar or cinnamon sugar and toss until coated, then return the donuts to the baking sheet.. Beat together the eggs, buttermilk, sugar and lemon oil or zest until light. In a separate bowl, blend together the dry ingredients. Melt the butter, but make sure it's not excessively hot. Quickly blend the dry ingredients with the wet and stir in the melted butter.