New recipes

Crispy and creamy doughnuts recipe

Crispy and creamy doughnuts recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Breakfast
  • Breakfast breads and pastries
  • Doughnuts

I have tried so many versions of doughnuts, and this one finally came out perfect! Just like the ones at my favourite doughnut shop.

1958 people made this

IngredientsServes: 18

  • 2 (7g) sachets dried active baking yeast
  • 60ml warm water (45 degrees C)
  • 350ml lukewarm milk
  • 100g caster sugar
  • 1 teaspoon salt
  • 2 eggs
  • 70g butter, margarine or vegetable shortening
  • 625g plain flour
  • 1L vegetable oil for frying
  • 75g butter
  • 250g icing sugar
  • 1 1/2 teaspoons vanilla extract
  • 60ml hot water, or as needed

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, 70g butter and 1/2 of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour a little at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to a 1.5cm thickness. Cut with a floured round doughnut cutter. Let doughnuts sit out to rise again until doubled. Cover loosely with a cloth.
  4. Melt 75g butter in a saucepan over medium heat. Stir in icing sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy pan to 175 degrees C. Slide doughnuts into the hot oil, working in batches to avoid overcrowding the pan. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack.
  6. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a baking tray under racks for easier clean up.

Recently viewed

Reviews & ratingsAverage global rating:(1363)

Reviews in English (1088)

This is a fabulous doughnut recipe! It IS a sticky dough, and you do need to use flour on your hands and work surface to keep it manageable, but I wouldn't keep adding loads of flour, as the ratio will change. Stick with the 625g of flour, and only add more for kneading and handling purposes. This recipe is correct, and certainly worth a go! I also saw it on the US site, and it's got great reviews and 5 stars across the board. Oh, and as it says in the recipe, ensure you prove your yeast in warm water for at least 5 mins, or even more. If there isn't healthy foaming action, bin it and start over. Enjoy these doughnuts as much as we did!-09 May 2011

Please note that this recipe has been adjusted and now calls for more flour. We apologise for any inconvenience.-09 May 2011

Just finished making these with my 12 year old daughter,brilliant recipe,will definately make them again.Easy enough to do as long as you follow the recipe.-05 Jul 2011


Crispy and Creamy Doughnuts

Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes season with salt and pepper. Drain and discard grease from the beef.

Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup top each portion with even amounts of ground beef and pasta sauce.

Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the ‘cupcakes’ with remaining Parmesan cheese and mozzarella cheese.

Bake in preheated oven until edges of ‘cupcakes’ are browned, 18 to 20 minutes let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary!

The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount of the wonton wrappers consumed will vary.


As Simple As That!

Now, no more long term classes and methods of learning to follow or note down different and long techniques. Wondering why? Well because this list of 15 Recipe Donuts will definitely make you master the art of Donut-making in no time. Now you don’t have to go to the market to feed your donut cravings when you can make your own tasty and creamy donuts at home.
Although not everyone loves learning to cook, who doesn’t love eating? That also DONUTS? Oh, you definitely can’t deny to that, if it’s equally crunchy and creamy as it should be. And once you learn How To Make Crispy & Creamy Donuts, there’s no stopping yourself from having as much as you want.

So don’t just keep reading but start cooking some amazing donuts and serve everyone around you and make everyone impressed with your skills.


Crispy & Creamy Doughnuts

Description: Crispy and creamy easy to make Doughnut recipe. Garnish it with the toppings and syrups you like.

Ingredients:

450g Plain Flour plus Extra for Worktop

1 Tsp. Bicarbonate of Soda

180 milliliters Buttermilk

Instructions:

Place 300g of the flour the sugar baking powder bicarbonate of soda and salt in the bowl of a mixer fitted with a paddle attachment. Mix on low until combined then add the vegetable fat and mix until worked in.

Whisk together the buttermilk egg, egg yolk and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in the remaining flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.

Turn the dough out onto a floured surface and roll out to 1 cm thick. Using a round biscuit cutter cut the dough into rounds. Using a relatively small biscuit cutter cut a hole from the center of each round. Gather the scraps and re-roll the dough cutting additional doughnuts until the dough is used up.

Heat oil in a large pan to 180C. Add the Doughnuts three at a time and fry until golden on both sides turning once about 4 to 5 minutes in total. Transfer to a plate lined with paper towels.

When Doughnuts have cooled dip the tops in honey place on baking racks. Sprinkle nuts on top.


Find the most delicious recipes here

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, vanilla, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.

NOTE: While you are preparing the dough. Turn your oven to 200 degrees for 1 minute, then turn off the oven. Then open the door.

Place the dough into a greased bowl, and cover. Making sure that the oven is off. Set in oven to rise until double. Dough is ready if you touch it, and the indention remains.

3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.


Crispy & Creamy Food Storage Donuts

Who says you can’t have all of your favorites when you’re using food storage?! Not us! It was my sister’s birthday the other day and as kids, our birthday breakfast tradition was donuts and chocolate milk. So, I thought I’d surprise her with homemade donuts and chocolate milk (did you know powdered milk makes awesome chocolate milk?!). Why did I go homemade instead of running to the store? Well, I’ll tell you. I haven’t had a good donut in YEARS. I’ve had a lot of stale, cold, day-old donuts but none that were worth the calories or the money! Has anyone else noticed the exorbitant price of donuts? They are a $1.50 a pop. That’s because bakery items always have the highest mark-ups, in fact the industry standard is 6x what it costs to make. I figured I made a batch of these donuts (so 18 total) for a little more than the price of 1-2 donuts.

When you consider these were made almost entirely from shelf-stable food storage, it’s a complete win-win situation. The only ingredient I pulled from my freezer was butter and I totally count that as my part of my short-term food storage. (I stock up at Thanksgiving on the Land O’ Lake brand and store them in the freezer). To me, the greatest part of food storage is when you combine your long-term and short-term supplies you can make some really great things! But don’t forget, you can make fresh butter from your food storage as well! Click HERE to watch our video on making fresh butter from your food storage.

p.s. all of that oil you used to fry the donuts can be used again and again for frying. I just save my oil in a quart jar and re-use it for frying other sweet items.

Plus, I used my time-saving bread secret to have the donuts done in under an hour.

My #1 Time Saving Tip for Making Bread:

Are you ready for this, I’m going to cut your bread making time in half with one simple tip….knead your bread longer! When you knead your bread longer, you develop the gluten faster and eliminate the need for the first rise! I knead my bread for 12-15 minutes on a slow speed and then allow the dough to rest for 10 minutes. After that I shape the dough as needed and carry on from there. It’s the greatest trick since sliced bread…all puns intended!


Get More Secret Copycat Restaurant Recipes

If you like this recipe, you should sign-up for our FREE Restaurant Recipes Emails. We have sent our readers over 200 Additional Email-Only Copycat Restaurant Recipes (and counting!) Sign up NOW to get EVERY RECIPE.

We’ll send you a Cool Starbucks Recipe Book just for trying us out. You’ll love it.

And Please Follow Us on Your Favorite Social Sites

You’ll Stay in Touch, Get More Recipes from All of Our Sites and Help Us Spread the Word about Secret Copycat Restaurant Recipes to All Your Friends.


Crispy and Creamy Doughnuts

Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes season with salt and pepper. Drain and discard grease from the beef.

Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup top each portion with even amounts of ground beef and pasta sauce.

Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the ‘cupcakes’ with remaining Parmesan cheese and mozzarella cheese.

Bake in preheated oven until edges of ‘cupcakes’ are browned, 18 to 20 minutes let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary!

The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount of the wonton wrappers consumed will vary.


Crispy and creamy doughnuts recipe - Recipes

Ingredients

  • cooking spray
  • 1/3 pound ground beef
  • salt and ground black pepper to taste
  • 24 wonton wrappers
  • 1 3/4 cups grated Parmesan cheese
  • 3/4 cups shredded mozzarella cheese
  • 3/4 cup ricotta cheese
  • 3/4 cup ricotta cheese
  • 1/4 cup chopped fresh basil, or to taste (optional)

Directions

Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes season with salt and pepper. Drain and discard grease from the beef.

Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup top each portion with even amounts of ground beef and pasta sauce.

Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the ‘cupcakes’ with remaining Parmesan cheese and mozzarella cheese.

Bake in preheated oven until edges of ‘cupcakes’ are browned, 18 to 20 minutes let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary!

The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount of the wonton wrappers consumed will vary.


Crispy and creamy doughnuts recipe - Recipes

Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes season with salt and pepper. Drain and discard grease from the beef.

Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup top each portion with even amounts of ground beef and pasta sauce.

Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the ‘cupcakes’ with remaining Parmesan cheese and mozzarella cheese.

Bake in preheated oven until edges of ‘cupcakes’ are browned, 18 to 20 minutes let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary!

The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount of the wonton wrappers consumed will vary.