Buttermilk Doughnuts

Buttermilk Doughnuts

Makes 14 doughnuts
1 tablespoon dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 tablespoons shortening, melted (DO NOT use oil)
3 tablespoons sugar
2 1/2-3 cups flour
3 teaspoons baking powder
1 teaspoon salt
vegetable oil
2 1/2 cups sifted powdered sugar
1/4 cup milk

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
Add enough remaining flour to make a soft dough.
Turn dough onto a floured surface and knead several times.
Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
Heat 2-3 inches of oil to 375°F.
(I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
Cook about 2 minutes or until lightly golden in color, turning once.
Drain well on paper towels.
Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
Cool on wire rack or serve warm.

I am wondering Janie, I made homemade doughnuts for Eddie one night but I had trouble with them falling before I could get them in the grease. You let them rise and then they go and fall before you can get them in the fryer! Can you let me know how to avoid this?

baking powder donuts sometimes have a tendency to do that - you need to mix them right and not overwork the dough - or - the recipe is not right - something could be wrong

what kind of donuts - I may have a recipe similar that you can try

Just regular doughnuts that you eat plain or glaze Mama.

Cathy -

baked or deep-fried, baking powder or yeast???


Cake Donuts


1 1/2 cups sugar
3 Tblsp. melted shortening
3 large eggs
1 cup milk
1 tsp. vanilla extract
5 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled
3 to 3 1/2 cups flour

Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes
and milk and beat with electric mixer until smooth. Add flour, baking
powder, salt and nutmeg. Stir in additional flour to reach batter
consistency (this is "by look and feel"?? It should still be somewhat
sticky...it will pick up more flour when you roll out the dough on a
floured surface). Chill the dough for several hours or overnight.

Take a portion of the dough and rough out to about 3/8 to 1/2 inch
thickness, using flour as needed to prevent your rolling pin picking
up dough. Use a donut cutter and cut out your donuts. Preheat oil in
deep fryer to 375F (use a thermometer if you're using a fry daddy!).

Fry 3-4 donuts at a time - turning when they are a nice golden brown.
Drain on brown paper bags to remove excess grease.




Plain Doughnuts

Ingredients:
2 cups milk

Flour Mixture:
6 cups flour
3 tablespoons baking powder
1 teaspoon nutmeg

Sugar mixture:
1 1/2 cups sugar
3 eggs
2 tablespoons oil
1 teaspoon vanilla

Inlarge bowl, sift flour mixture ingredients together. in seperate large bowl, combine the sugar mixture ingredients. mix well. Add flour mixture to sigar mixture, aternately with milk ( put in a little flour mixture then a little milk and keep repeating) If necessary, add additional flour in small increments with your fingers. you'll know to add flour in the dough is sticky. (I roll the dough out on pastry board and add flour with my fingers if it feels gooey.)
Chill overnight in refrigerator. The key to sucess withthis recipe is to chill the dough that long. ( I also cill in a tupperware bowl container that has been sprayed with pure canola oil and lightly floured. Roll out dough ( i usually cut it into quarters) cut dough with doughnut cutter. Deep fry at 370 degrees
until brown turning just once. (may use a electric fry pan) Drain well. Sugar if desired. Makes about 60 doughnuts and 60 holes.

Variations

Chocolate doughnuts:
Add 6 tablespoons of cocoa to basic recipe

Molasses doughnuts:
Leave out nutmeg, reduce milk to 1 1/2 cupss. Add 3/4 cups molasses to basic recipe.

Squash or pumpkin doughnuts:
Add 1 can of 1 pie squash or pumpkin, reduce milk to 1 1/4 cups to basic recipe.



Krispy Kreme Doughnut Copycat

Doughnuts

2 packages yeast
1/4 cup water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
vegetable oil

Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water


Chocolate frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semisweet chocolate chips

1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, sugar, salt, eggs ,shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.
7. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8. Gently roll dough 1/2-inch thick with floured rolling pin.
9. Cut with floured doughnut cutter.
10. Cover and let rise until double, 30-40 minutes.
11. Heat vegetable oil in deep fryer to 350 degrees.
12. Slide doughnuts into hot oil with wide spatula.
13. Turn doughnuts as they rise to the surface.
14. Fry until golden brown, about 1 minute on each side.
15. Remove carefully from oil (do not prick surface); drain.
16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17. Dip in sprinkles or other toppings after chocolate if desired.
18. **Creamy Glaze**: Heat butter until melted.
19. Remove from heat.
20. Stir in powdered sugar and vanilla until smooth.
21. Stir in water, 1 tablespoon at a time, until desired consistency.
22. **Chocolate Frosting**: Heat butter and chocolate over low heat until chocolate is melted.
23. Remove from heat.
24. Stir in powdered sugar and vanilla until smooth.
25. Stir in water 1 tablespoon at a time, until desired consistency.

24 doughnuts


GLAZED DONUTS

1 c. shortening
1 c. sugar
1 1/2 tsp. salt
1 qt. scalded cooled skim milk
1 c. mashed potatoes
6 eggs
11 c. flour

Put together and work as bread dough. Let rise 2 times, then roll out and cut and put on wax paper. Let rise again. Fry in deep fat and glaze. Makes about 120 donuts.

GLAZE:
Powdered sugar
Water
Mix together some at a time as you glaze the donuts until you have enough.

BAKED RAISED DONUTS

In a large saucepan bring to a boiling point:
1 1/2 c. milk
Remove from heat and stir in:
1/3 c. shortening
1/4 c. sugar
2 tsp. salt
2 tsp. nutmeg
When lukewarm - add:
4 3/4 c. sifted flour
2 lg. well beaten eggs
2 yeast cakes, dissolved in 1/4 c. lukewarm water

Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is light and double in bulk, about 60 minutes. Turn dough onto a well floured board, turning 2 or 3 times to form a stiff ball. Roll lightly (avoid stretching) until about 1/2 inch thick. Cut with a 3 inch cutter. Place rings carefully 2 inches apart on greased baking sheets. Brush rings with butter and let rise in warm place until double in bulk (about 20 minutes). Bake at 425 degrees for 8-10 minutes until golden brown. As soon as donuts are removed from oven, brush again with butter and roll in granulated sugar. Makes 2 1/2-3 dozen.




Big 'n Delicious Old Fashioned Jelly Doughnuts

2 tablespoons rapid rise yeast
1/4 cup warm water
1 cup warm milk
1/3 cup shortening
1/3 cup sugar
1/2 teaspoon salt
2 eggs
2 egg yolks
4-5 cups all-purpose flour
1 1/2 cups jam or jelly for filling (strawberry or raspberry)

Oil for frying
Fine sugar, for tossing doughnuts in


Mix the yeast and water and let stand 2-3 minutes. Add the milk and the shortening. Let mixture cool a bit and then add the sugar, salt, egg and yolks. Stir well and pour in yeast mixture. Add flour and stir to form a soft dough. Knead 5-8 minutes, adding a bit of flour as needed to form a firmer dough. When dough is smooth and elastic, remove dough hook, spray with nonstick cooking spray and cover the bowl, mixer and all, with a large plastic bag. Let rise until almost doubled in size or do a cold rise overnight in the refrigerator.

Punch down and pinch off pieces of dough to form small balls (about the size of golf balls). Cover and let sit 15 minutes.

In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels.

Split the doughnuts open 2/3's of the way. Pipe or spoon in a tablespoon or so of jelly and gently reseal. Sprinkle with granulated sugar if desired. Serve at once.

Makes 24-36 doughnuts.

MamaM thanks for all the great recipes! I prefer yeast & fried best of all!!! No store bought doughnut can beat a fresh Krispy Kreme glazed, they are my all-time favorite!

Many years ago they came out with an electric donut maker for baking donuts. a very healthy way to enjoy them too! So I really like them both ways - as long as they are homemade!

I hope you find a recipe you like!