Doughnuts are fun and easy to prepare. Just have a look at the 3 recipes below that I have prepared for you. BISQUICK DONUTS Doughnuts: ~ 1 egg ~ 1 tsp vanilla ~ 1/4 cup milk ~ 1/4 tsp cinnamon ~ 1/4 tsp nutmeg ~ 2 cups Bisquick ~ 2 Tbl sugar ~ Vegetable oil Sugar coating: ~ 1 tsp cinnamon ~ 1/2 cup sugar Chocolate glaze: ~ 1 cup powdered sugar ~ 2 squares semisweet chocolate (1 oz Each) ~ 2 to 3 tbl Hot water ~ 3 tbl butter ~ 3/4 tsp vanilla Pour 3 to 4 inches of oil into a deep-fat fryer. Heat to 370 degrees. Blend Bisquick, sugar, vanilla, egg, milk, cinnamon and nutmeg until smooth.
Smooth into ball on floured, cloth-covered board. Mold 10 times. Roll 1/4-inch thick. Slice with floured doughnut cutter.
Slide doughnuts, 3 at a time, into oil. Fry until yellow, about 30 seconds on each side. Drain on paper towels.
Eat plain or use sugar coating or glaze. For Glaze: Melt chocolate and butter together in a saucepan. Stir in powdered sugar, vanilla and water. Pour over doughnuts. To Make Chocolate Doughnuts: Use 1/4 cup of sugar instead of 2 Tbl, 1/3 cup milk instead of 1/4 cup, and add 1/4 cup of cocoa powder. For Sugar Coating: Shake sugar and cinnamon together in a large plastic bag.
Add doughnuts, one at a time and shake. CRISPY CREAMS ~ 1-1/2 cups lukewarm milk ~ 1-1/2 tsp.vanilla ~ 1 quart vegetable oil for frying ~ 1 tsp.
salt ~ 1/2 cup white sugar ~ 1/3 cup butter ~ 1/3 cup shortening ~ 1/4 cup warm water (105 to 115 degrees) ~ 2 (.25 ounce) envelopes active dry yeast ~ 2 cups confectioners' sugar ~ 2 eggs ~ 4 tbl. hot water or as needed ~ 5 cups all-purpose flour Add the yeast over the warm water, and let stand for 5 minutes. In a large bowl, mix together the yeast mixture, eggs, shortening, milk, sugar, salt and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
Beat in residual flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Mold for about 5 minutes, or until soft and elastic. Put the dough into a greased bowl, and cover. Set in a temperate place to rise until double.
Dough is ready if you touch it, and the indention remains. Rotate the dough out onto a floured surface, and smoothly roll out to 1/2 inch thickness. Slice with a floured doughnut cutter.
Let doughnuts sit out to rise again until double. Cover loosely with a cloth.Melt butter in a saucepan over medium heat.
Mix in confectioners' sugar and vanilla until soft. Take away from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. Warm up oil in a deep-fryer or large heavy skillet to 350 degrees (175 degrees C). Slide doughnuts into the hot oil using a wide spatula.
Turn doughnuts over as they rise to the surface. Deep-fry doughnuts on each side until golden brown. Get rid of from hot oil, to drain on a wire rack. Plunge 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. PUMPKIN DOUGHNUTS ~ 1 cup fresh pumpkin puree or canned pumpkin ~ 1 cup sugar ~ 1 tsp.
nutmeg ~ 1/2 cup buttermilk ~ 1/2 tsp. baking soda ~ 1/2 tsp. cinnamon ~ 1/4 tsp. ground ginger ~ 2 eggs, beaten ~ 2 tbl. oil ~ 2 tsp.
salt ~ 4 cups flour ~ 4 tsp. baking powder ~ Powdered sugar, for coating In a large bowl, beat eggs and sugar until light and fluffy. Include oil, pumpkin and buttermilk. Combine dry ingredients together and include to egg mixture. Cool 1 hour.
Turn out on floured board and roll to 1/2-inch thickness. Use a donut cutter to cut donuts. Deep fry at 375°F. until brown on one side. Turn over. Brown other side.
Drain well on paper towels and roll in sugar. Happy Donuts! :o).
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