Homemade Doughnut Recipes from scratch makes delicious old fashioned treats for children as deserts.
Here you will find 4 great homemade recipes; Raised Doughnuts made with dry yeast and a powered sugar Glaze, a Homemade Doughnut Recipe made with yeast and a choice of a Creamy or Chocolate Glaze, then there is a Chocolate Iced Doughnuts, which is non-yeast doughnuts.
And last, there are the Spudnuts.
Spudnuts contain white mashed potatoes and those doughnuts do not have a glaze.
Spudnuts are dusted heavily with sifted powdered sugar, instead.
They are very popular because they are so delicious.
Dissolve yeast in water in a large mixing bowl.
Add the buttermilk, the eggs and 2 1/2 cups of the flour, the butter, the baking powder and the salt.
Blend for 30 seconds on low speed, scrapping down the sides and bottom of the bowl.
Beat for 2 minutes on medium speed.
Stir in the remaining 3 cups of flour.
Knead for about 5 minutes on a lightly floured board.
Roll the dough to about 1/2 inch thickness and cut it with a floured doughnut cutter.
Remove the centers, cover and let them rise on the board until they are doubled in size.
Drop the cut doughnuts into the deep hot oil, 385F., turning the doughnuts in the oil only once.
Mix only until smooth and creamy and spread on the still warm doughnuts.
Dissolve the yeast in warm water in a 2 1/2 quart bowl.
Add the milk, salt, eggs, shortening and 2 cups of the flour.
Beat on low speed, constantly scraping the bowl for about 30 seconds.
Beat mixture on medium speed for about 2 minutes, scraping the bowl occasionally.
Stir in the remaining flour until the mixture is smooth.
Cover and let it rise in a warm place until it has doubled.
Will take about 50 to 60 minutes.
The dough is ready when an indentation remains when touched.
Turn the dough onto a floured surface and roll it around to coat it with the flour.
Gently roll the dough to a 1/2 inch thickness with a floured rolling pin.
Cut with a floured doughnut cutter.
Cover and let rise until double again. It takes about 30 to 40 minutes.
Heat the vegetable oil in a deep fryer to 350F.
Slide the doughnuts into the hot oil with a wide spatula and turn them as they rise to the surface.
Fry until golden brown about 1 minute on each side.
Remove the doughnuts carefully from the oil (do not prick surface). Drain.
Dip the doughnuts into the Creamy Glaze and set them on the rack.
When doughnuts are slightly cooled, spread the Chocolate Glaze on top.
You may shake a few colored sprinkles on top of the doughnuts for a festive look, if you desire.
Heat butter until melted.
Remove from the heat and stir in the powdered sugar and vanilla extract until it is smooth.
Then stir in the hot water, 1 tablespoon at a time, until it reaches the right consistency.
Heat butter and chocolate over low heat until chocolate has melted and remove it from the heat.
Stir in the powdered sugar and vanilla extract until smooth.
Stir in the hot water 1 tablespoon at a time until it reaches the desired consistency.
Beat together the eggs, granulated sugar and the butter.
Sift together the flour, salt and baking powder.
Add the flour mixture to the egg mixture, alternating with the milk.
Roll the dough on a lightly floured surface to a 1/2 inch thickness.
Cut the doughnuts with a lightly floured doughnut cutter.
Fry in deep, preheated hot oil 365F., a few at a time, until the doughnuts are golden brown.
Spread the Chocolate Icing on the doughnuts while they are still warm.
Mix all ingredients together until smooth and creamy.
Add sugar to the eggs and beat until well mixed.
Stir in the mashed potatoes, melted butter and the buttermilk.
Add the sifted dry ingredients and mix only until the flour is completely moistened.
Chill the dough at least one hour.
Roll 1/3 of dough at a time on a lightly floured surface to 1/2 inch thickness.
Cut with a floured doughnut cutter.
Let them rest for 15 minutes.
Fry in deep hot oil, 370F. for about 1 1/2 to 2 minutes on each side.
Roll the Spudnuts in sifted powdered sugar, coating well.
Adolph Levitt, a Russian immigrant, created the doughnut machine in 1920 as we know them... leavened and a large round hole cut out in the center.
In 1937, Vernon Rudolph bought a yeast raised recipe from a chef and rented a building in Winston Salam, North Carolina.
My Aunt Ella Mae, worked in Greensboro, N. C. which is near Winston Salem, at the famous Krispy Cream Doughnut Shop, frying those delicious Glazed Doughnuts.
During those early years, we were unaware of any other doughnut shop, at anyplace.