While the donuts cool slightly you can prepare the glaze. The dough was not sweet enough. I think the real problem was that simply sprinting the yeast on top of the milk doesn’t work unless you have a container big enough for the yeast to spread out. Hi Wardy! Or you could definitely try piping in some jam to these with a hole in the center after they are cooked, but I think it might be difficult to get it all round the whole donut. Make sure your dough is in a smooth piece before you roll it out! Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. The glaze was a crowd favorite, but i just love a jam doughnut, Thanks for the great recipe! Let stand until glaze sets and donuts are cool, about 1 hour. No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. Which is why I always encourage using a scale. Heat the milk until it is warm but not hot, about 90 degrees. Also did some just likw yours with the holes and the glaze. To make these in a single day: After the dough doubles in volume in step 2, pat it out 1/2 inch thick on the sheet, then refrigerate for 30 minutes before cutting and proofing again. It was beyond bland and had a bad aftertaste. I have bookmarked this recipe too. Definitely needs more sugar other than that they fry up nicely. You can definitely increase the amount of sugar in the dough though if you prefer. Percent Daily Values are based on a 2,000 calorie diet. The second time I added a tbsp. If … They taste like the real thing! In this episode of The Easiest Way, the Chowhound Test Kitchen's Christine Gallary demonstrates our Classic 3-2-1 Margarita Recipe and gives a few tips for how to make a great margarita every time. Yes, you can use instant (quick rise) yeast! This second time the yeast/milk mixture did produce a thin filmy “foam”. That makes me so happy Danielle! It is very easy to pack too much flour into your measuring cup. Whisk in 6 to 8 tablespoons whole milk until mixture is smooth and thick, and has the texture of pourable honey. The thermometer I have is just a basic candy thermometer like this one https://amzn.to/2FDLB7H, Let me know how your next try turns out! Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If kneading by hand, lightly flour a work surface and knead the dough for about 8 minutes until smooth and elastic. Hi Bee, I’m sorry to hear that you didn’t enjoy the sweetness of the dough. I’m so glad you and your family enjoyed them! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I have experimented with many recipes and this recipe is the real deal!! This resting time is called “proofing” and will allow more gasses to build up in the dough so that they are nice and fluffy. Still awesome…doesn’t always work out that way. You can use active dry or rapid rise (instant) yeast. Hi Shelly, you can do that! Hi, I was wondering if you can use bread flour in place of all purpose flour? The dough itself is not very sweet which can be nice so they are not too sweet. So glad you like them! Because one recipe made so many I ended up making extra sweet frostings and glazes to balance out the flat bread taste. In a small bowl, dissolve the yeast in warm water. I always use the scraps as I don’t want to waste them. :) P.S...chocolate glaze is wonderful on them! I was hipnotized at the screen! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Whisk together 3 cups confectioners' sugar, 1/4 teaspoon kosher salt, and 1 tablespoon powdered freeze-dried strawberries. I live in a cool climate so I warm my oven on the lowest setting for a few minutes then turn it off and turn the oven light on to keep it slightly warm with no trouble rising my yeast doughs. Opt out or, tablespoons (1 stick) butter, melted and cooled, cups all-purpose flour, plus more for rolling out the dough. You likely wash your hands several times a day, but are you doing so effectively? I guess I’ll have to try this soon! Is it necessary? And that’s even after making them vegan (vanilla almond milk, grapeseed margarine, and egg replacer — plus an extra 1/3 cup of milk or so) for my better half. WONDERFUL!!! Basically a good serviceable recipe. Or also possible your measuring cup is off. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Light n fluffy! Autumn has arrived. just cut them into rounds, cooked them and after cooking pushed a hole into the side with a chopstick and piped the jam, then rolled in sugar, it was a hit! i reaaaally really reeeeeeeeally want some NOW! Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. If you are measuring that way, do you live somewhere very dry? Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! And many people don’t know the difference between yeast and cake donuts. Great recipe. Here he shows us how to make, It’s unfair how little presence Iranian food has in the restaurant world. Easy and fun to make. But you can use bread flour if you like but keep in mind the donuts won’t be quite so tender. My donut recipe is super simplified as it requires no yeast, is made entirely by hand, and shallow fried as opposed to deep fried. Add all at once to the dry ingredients. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. I made a half batch with a simply glaze but for New Years we are going to make a huge batch with all kids of toppings and sauces.Â. That could definitely make a difference. I have been looking for a certain taste and structure and these donuts nail it on the head!!! You won’t need to use as much flour rolling it out. Check the oil temperature and turn the heat up or down as the donuts fry to keep it around 350 F (177 C). These look delicious! Return the glazed donut onto the cooling rack set up over the baking sheet. But if you compare to Krispy Kreme then they understand what you are talking about. by Kristy Alpert | If you're looking for an easy dinner that's full of flavor, this Thai curry stir fry recipe (kua kling... by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall... by Marisa Olsen | Looking for the best Trader Joe's fall food? If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. Add the warm milk, vanilla, and egg yolks. And for more recipe ideas, check out all of Chowhound’s donut recipes. Thank u for this recipe!Â, Hi Kimberly! I haven’t tried that, but I do think it will work! I love baked donuts too, but these are so good. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and … To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Carefully add the doughnuts to the oil, a few at a time. Place the dry ingredients in a bowl. I now live in northern Germany where the donuts are nowhere near as delicious as the ones we have back home. NYT Cooking is a subscription service of The New York Times. There's a lot to choose from; the amount of pumpkin products... Sign up to save this recipe to your profile. Cut into circles using a donut cutter, or round cutter. Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. These donuts similar to what you would find in a Krispy Kreme and are light and fluffy and covered in a sweet glaze! Give them a quick dip in our lemon, strawberry, or chocolate glaze -- you can't go wrong! Not sticky at all. Spray parchment. I’ve made plenty of baked donuts, but never fried. Keep reading for an easy step-by-step tutorial with photos! Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Sam Kaplan for The New York Times. I have it bookmarked, and it’s become a tradition to make Baker Bettie’s donuts when it’s somebody’s birthday 🙂. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. I come from Southern California and grew up eating donuts a few times a week as snacks before and after school, after water polo training, and after late night parties. Set aside to cool until tepid.

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