How To make Raised Donuts
1 c Sugar Flour
1 c Milk, scalded 1/2 Cake dry yeast
2 tb Melted butter or butter OR 1/2 cake compressed
-substitute -yeast 1/2 ts Salt 1/4 c Lukewarm water
2 Eggs, well beaten 1/4 ts Nutmeg
OR 1/4 tsp cinnamon Scald milk, at night, and add butter and salt. Cool until lukewarm. Add yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in enough flour to make of soft roll dough consistency. Cover and let rise overnight. Next morning cut down, add sugar, eggs, and enough additional flour to form a soft roll dough. Cover and let rise until double in bulk. Turn onto lightly floured board, roll in sheet 1/3 inch thick, cut with lightly floured cutter. Cook in deep, hot fat (365? F). Drain on crumpled, absorbent paper. The doughnuts should rise to the top and begin to brown almost instantly. 48 doughnuts. Florence Taft Eaton, Concord, MA. -----
How To make Raised Donuts's Videos
Donuts | Basics with Babish
This week on Basics we're taking a look at donuts. We're whipping up a mess of jelly and cream filled donuts and also taking a look at the lesser-known sour cream donut.
Recipe:
Shopping List
+ For the yeast donuts:
1 cup whole milk
1 tsp granulated sugar (for the yeast)
1 packet active dry yeast
350g all purpose flour
75g white sugar
1 tsp table salt
3 large egg yolks
Additional flour for work surface
Vegetable oil
Additional sugar (optional for coating)
+ For cream filling:
3 large egg yolks
1 whole egg
85g white sugar
30g corn starch
Dab of vanilla paste
2 cups whole milk
+ For the chocolate glaze:
4 ounces chopped chocolate
1/4 cup whole milk
Dash of instant espresso powder
2 Tbsp corn syrup
+ For jelly filling:
Seedless jam of choice (I used raspberry)
+ For the sour cream donuts:
600g cake flour
1.5 Tbsp baking powder
2 tsp table salt
5 egg yolks
250g white sugar
2.5 Tbsp unsalted butter
380g sour cream
Additional flour for work surface
Vegetable oil for frying
+ For classic donut glaze:
400g powdered sugar
2 tsp light corn syup
1/4 cup boiling water
Special Equipment & Tools
Instant read thermometer
Biscuit cutter
Cast iron skillet or other vessel for frying
Paring knife
Piping bag to insert filling
Donut cutter
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Homemade Glazed Donuts
Light and fluffy, these Glazed Donuts are a classic dessert that you will want to eat a dozen of. Welcomed wherever you take them, these homemade donuts are a crowdpleaser, especially when they’re freshly fried and glazed. They come together so easily that anyone can make them. If you're craving some copycat Krispy Kreme donuts then this recipe is for you!
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The Best Glazed Donut Recipe. It’s super light, fluffy, and just the right amount of sweetness.
Ingredients
All purpose flour (11.7% protein content) - 400 gr
Milk - 160 ml
Butter - 60 gr
Sugar - 40 gr
Yeast - 7 gr
Large egg - 2
Salt - 6 gr
Honey - 20 gr
Glaze
Powdered sugar - 1 cup
Milk 2.5 - 3 tbsp
Vanilla extract - 1 tsp
Melted butter - 2 tbsp
*adjust to taste by adding more powdered sugar or milk. More powdered sugar for thicker glaze. More milk for thinner glaze.
Supplies used:
Cookie cutters:
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red:
Amagabeli Nonstick Perforated Baguette Pan 15 x 13 for French Bread:
Chicago Baguette Pan:
Food Scale:
Pyrex basics 3-quart glass:
Rubbermaid oven thermometer:
Pyrex Glass Mixing Bowl:
Glass Seasoning Dish:
Pandan extract:
Ube Extract:
Saf Instant Yeast:
Free 30 days Amazon Prime trial:
SOFT DONUT | SUGAR DONUT|How to make soft & good shape donut without donut cutter
????Bread Flour is another type of flour that has higher protein which produces more gluten, results a higher dough rise & becomes more elastic than what All Purpose Flour can have.
????For some will find the dough too wet, add up flour if it needs it. Dough consistency varies on some factors like absorption quality, protein amount and type of the flour, fat content of the milk, and size of the egg.
✔️How to make good shape Soft Donut | Sugar Donut
1 cup warm milk (fresh or evap) [240 ml]
1 egg
1/8 cup sugar [or 2 tbsp/30 grams]
2 tsp instant yeast
2 & 3/4 cups bread flour or apf [352 grams]
1/2 tsp salt
2 tbsp margarine/butter
powdered or granulated sugar (for dusting/coating)
⬇️⬇️⬇️Try these donut variants⬇️⬇️⬇️
EGGLESS DONUT | NO MILK | NO BUTTER
NO YEAST DONUTS
SUGAR GLAZED DONUT | ALL PURPOSE FLOUR
CREME BRULEE DONUT
TWISTED CHEESE DONUT
UBE CHEESE DONUT
CHEESE ROLLS
CHOCO DONUTS
ASSORTED GLAZED DONUTS
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Martha Stewart's 3 Donut Recipes (Jelly, Apple Fritters & Beignets) | Martha Bakes S6E2
Attention all donut lovers – this show is for you! Martha shares her invaluable techniques while preparing a variety of homemade donuts. From raspberry-filled donuts and crisp apple fritters to the famous yeasted, sugarcoated donut from New Orleans known as a beignet. Homemade treats your family will adore!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Season 6 Episode 2.
#marthastewart #donuts #baking #recipes
0:00 Martha Stewart Makes Donuts
0:20 How to Make Jelly Filled Donuts
9:56 How to Make Apple Fritters
16:28 How to Make Martha's Beignets
22:46 How to Glaze a Cake
Full Recipes:
Martha's Beignets -
Jelly Filled Doughnuts -
Apple Fritters -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Donut How To: Proofing Yeast Raised Donuts
In this video, our experts will guide you through the necessary steps to properly proof yeast raised donuts
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At Dawn, we know you make more than just food, and for a hundred years, Dawn has been right there with you. We know you count on our family to make moments memorable. That’s why we combine unmatched international manufacturing and distribution capabilities with our expertise, commitment and innovation to create bakery solutions for people all around the world.
We supply a complete line of quality, consistent mixes, bases, icings, glazes, fillings, frozen dough, par-baked and fully baked products and equipment to the food industry — worldwide.
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