Best Doughnuts Old Recipes

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

Steps:

• In a large bowl mix the sugar, baking powder, salt and nutmeg.
• Add eggs, milk and melted butter. Beat well.
• Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
• Cover with plastic wrap and chill for *at* *least* one hour.
• Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
• Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
• Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
• Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
• Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

OLD-TIME CAKE DOUGHNUTS

Steps:

• In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition., Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. , Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°., Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

OLD-FASHIONED BUTTERMILK DOUGHNUTS

Steps:

• In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.

OLD-FASHIONED YEAST-RAISED DOUGHNUTS

Steps:

• Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
• Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
• While doughnuts are warm, roll in topping.
• Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
• Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.

OLD-FASHIONED DOUGHNUTS WITH FROSTING

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours., Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels., For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting.

OLD-FASHIONED DOUGHNUTS

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.

OLD-FASHIONED RAISED DOUGHNUTS

Steps:

• Combine milk, 2 teaspoons sugar, and the yeast in a small bowl, and let stand until foamy, about 10 minutes. Whisk egg, water, and vanilla in a bowl.
• Combine flour, cinnamon, nutmeg, salt, and remaining sugar in the bowl of a standing mixer fitted with the paddle attachment. With mixer on low speed, add yeast mixture, egg mixture, and butter, beating until just combined. Switch to the dough hook, and beat on medium speed until dough forms a ball, 18 to 20 minutes. Place dough in a large buttered bowl, and cover tightly with plastic wrap. Refrigerate overnight.
• Line a baking sheet with parchment paper, and coat parchment with cooking spray. On a lightly floured work surface, roll dough to 1/4 inch thick. Cut out rounds with a 4-inch cutter, then cut out centers with a 1 1/2-inch cutter. Space rings and holes 1 inch apart on prepared sheet. Coat another piece of parchment with cooking spray, and cover doughnuts. Let rise in a warm place for 1 hour.
• For the topping: Combine sugar, cinnamon, and salt in a small bowl.
• Heat oil in a large pot until a deep-fry thermometer registers 375. Meanwhile, line a baking sheet with paper towels. Working in batches so as not to crowd pot, lower doughnuts (both rings and holes) into hot oil. Fry, turning them as they cook, until golden brown, 1 to 2 minutes total. Drain on paper towels for 2 minutes, then roll warm doughnuts in topping to coat. Doughnuts are best the day they are made, but they can be stored in airtight containers overnight.

OLD-FASHIONED YEAST DOUGHNUTS

Steps:

• Place the water in a large bowl or in the bowl of an electric mixer. Sprinkle the yeast over it and stir it in. Add the milk, quarter-cup sugar, salt, egg and three tablespoons vegetable oil and mix. Beat in one cup of the flour until the mixture is smooth.
• Sift another cup of flour with the nutmeg or mace and stir it into the batter mixture with a wooden spoon. Add enough of the remaining flour to make a soft but manageable dough. Cover and set aside to rise until doubled, about one hour.
• Punch the dough down and turn it out onto a well-floured surface. Dust it liberally with flour and knead 8 or 10 times, until elastic and smooth. Cover dough with large inverted bowl and rest for 15 minutes.
• Use a floured rolling pin to roll the dough to one-half-inch thickness. Cut with a floured three-inch doughnut cutter and, using a spatula, carefully place the cut doughnuts on a floured cloth or surface. Reroll the scraps and cut more doughnuts. Cover the cut doughnuts with a cloth and allow to rise until doubled, about 45 minutes.
• Meanwhile, pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat. When the doughnuts have risen, slide them into the oil with a spatula and fry them, two or three at a time a minute or so on each side, until golden brown. Lift them out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain. Dust them with sugar while they are still warm.

OLD FASHIONED YEAST DOUGHNUTS

Steps:

• 1. Activate yeast in the work bowl of a large stand mixer. Add dry yeast to 1/4 cup warm water (about 105° F.) Set aside for 10 minutes.
• 2. Meanwhile, scald milk. Cool to lukewarm.
• 3. With flat beater in place add lukewarm milk, sugar, salt, shortening and eggs to yeast in mixer bowl. Mix on low until ingredients are blended. Switch to dough hook and add flour 1 cup at a time, stirring until mixture forms a ball of dough which follows the dough hook around the bowl.
• 4. Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.
• 5. Punch dough down to exhaust air. Place onto a barely oiled surface. Roll 1/2 inch thick and cut with a doughnut cutter. Re-cover doughnuts with clean tea towels or plastic and allow to rise until doubled in bulk. (45 minutes to 1 hour).
• 6. Using caution, heat oil to 350° F. , in a deep skillet or Dutch oven (I use a Fry Daddy) until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts, three or four at a time, until golden brown, (about 1-1/4 to 1-1/2 minutes per side), turning as necessary. Drain on inverted cooling rack placed over paper towel - lined sheet pan.
• 7. TO PREPARE GLAZE: Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla. Glaze doughnuts while still warm. (NOT HOT) !!
• 8. NOTE: You are aiming for a very slightly slack dough because one that is too dry, will make a heavy end product.

OLD-FASHIONED YEAST RAISED DOUGHNUTS RECIPE - (4.2/5)

Steps:

• Melt the butter with the milk in the microwave on low power. Add this to a stainless steel bowl with the warm water, the contents of both yeast packets, and half the sugar. Allow the yeast to bloom for half an hour at room temperature. Add the eggs, flour, spices and the remainder of the sugar to the fermenting yeast. Incorporate thoroughly, then turn out the dough onto a work surface and knead into a ball. Place this ball in a bowl, cover loosely with a towel, and let sit for an hour so the dough can double in size. Heat the oil in a heavy Dutch oven or cast-iron pot on medium high. Retrieve the dough, punch it down, and cut it into rounds with metal donut-cutting rings. Fry in batches of 3-4 doughnuts at a time for about five minutes apiece. Since these doughnuts will float when cooking, you may need to roll them over in the oil with chopsticks or skewers. Read more: How to Make Old-Fashioned Yeast Raised Doughnuts (Donuts) | eHow.com http://www.ehow.com/how_4788564_make-yeast-raised-doughnuts-donuts.html#ixzz1mr7lXwSN

OLD FASHIONED SOUR CREAM DOUGHNUTS

Steps:

• 1. Sift the flour, baking powder, salt, and nutmeg together into a mixing bowl, and set aside. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick. Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie dough.
• 2. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for 45 minutes (or up to 24 hours). Using a candy thermometer to measure the temperature, heat oil (at least 2 inch deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll chilled dough out on a generously floured counter or cutting board to 1/2 inch thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough (working with floured hands makes the dough less sticky), and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Drain a rack set over paper towels/absorbent paper.
• 3. Glaze: Place the ingredients in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula, if necessary. If the glaze seems to thick, add more hot water, a teaspoon at a time. To glaze, dip one side of each hot doughnut into the warm glaze, and let dry 10 to 15 minutes before serving.

OLD FASHIONED RAISED DOUGHNUTS

Steps:

• 1. Scald milk.add sugar and salt. Cool to lukewarm.
• 2. Sprinkle yeast over warm water; or crumble compressed yeast into lukewarm (85°) water. Stir til dissolved.
• 3. Add milk mixture, 2 cups flour,and nutmeg.beat well.
• 4. Stir in shortening, then eggs.
• 5. Add remaining flour, kneading in last portion on lightly floured surface.
• 6. Place in greased bowl, turning once to grease top. Let rise in warm place until doubled.
• 7. Turn out in lightly floured board. Roll dough 1/3" thick; cut.
• 8. Remove trimmings and form into ball. When doubled, roll out and cut.
• 9. Let cut doughnuts rise til very light (30-40 minutes). Leave uncovered so crust will form. Pick up on floured wide spatula and ease into deep hot fat (375°). Fry until golden brown, turning once. Drain. Makes 2 dozen..

OLD-FASHIONED DOUGHNUTS HOLES

Steps:

• In a large bowl, combine the potatoes, sugar, buttermilk, eggs, butter and vanilla. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into potato mixture. Refrigerate for 1 hour., In a skillet or electric fry pan, heat 1 in of oil to 375°. Drop batter by rounded teaspoonfuls into oil; fry until browned. Turn with a slotted spoon. Drain on paper towels. Roll in sugar while warm.

OLD-FASHIONED SOUR CREAM DOUGHNUTS RECIPE - (4.2/5)

Steps:

• DOUGHNUTS: In a bowl, sift together the cake flour, baking powder, salt, and nutmeg. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour. On a floured surface, roll out the dough to about 1/2-inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes. Pour 2-inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease. GLAZE: Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

OLD FASHION DOUGHNUTS

Steps:

• 1. SIFT TOGETHER ALL DRY INGREDIENTS. BEAT EGGS, THEN ADD SHORTENING,VANILLA AND MILK. BEAT TOGETHER FOR 1/2 MINUTE.ADD DRY INGREIENTS, BEAT UNTIL SMOOTH.
• 2. BRUSH DONUT MAKER WITH LIGHT COATING OF VEGETABLE OIL AND FILL WITH BATTER. OR USE A SPOON.
• 3. DEEP FRY AT 365 DEGREE IN MELTED SHORTENING. TURN DOWN TO BROWN EVENLY. APPROXIMATELY 1 MINUTE PER SIDE. DRAIN ON PAPER TOWEL. ROLL IN CINNIMON SUGAR OR MAKE A POWDER SUGAR GLAZE. MAKES ABOUT 2 DOZEN DONUTS, OR MAKES A BUNCH OF DONUT HOLES.

DOUGHNUTS (OLD RECIPE)

Steps:

• 1. The folks at this web site (professional doughnut bakers) say that the oil for frying donuts should be solid at room temperature such as coconut oil, or palm oil. They say that cooking oil such as corn oil, or safflower, etc. will make the donuts soggy. An opposing view says that Canola oil is the perfect oil for frying donuts. Your choice. http://www.frytest.com/frying_donuts.php
• 2. Lay out newspapers or a brown paper bag and top with paper towels for draining doughnuts. Next, flour a clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour.
• 3. Heat oil in deep fryer to 375 degrees F. If you don't know the temp of your oil, just try a few donut holes as testers before frying actual donuts. (This may also be done in about an inch of coconut oil on the top of the stove in a cast iron skillet, which is how my Mom did it. Just heat the oil and test with the doughnut holes -- unless you have a thermometer.)
• 4. Mom's recipe says: Beat egg, with sugar, and butter, add the flour, spices, milk, and vanilla.
• 5. The other recipe says: Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg.
• 6. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness.
• 7. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. We used a kids plastic cup to cut out the donut and then a medicine measuring cup for the center. It worked perfectly! You could also just make donut holes for entire recipe -- your choice.
• 8. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.
• 9. NOTE: I think this means 3 minutes total or 1.5 minutes per side -- the "golden brown" look will be your indicator for the first one, then repeat times for the rest.
• 10. Sprinkle with powdered sugar or cinnamon-sugar mixture -- or have them plain. You could top with chocolate or maple glaze and nuts too. Whatever you choose. This is definitely a recipe to experiment with.
• 11. To make any flavor glaze you will need 1/3 C milk (any kind) and enough powdered sugar to thicken -- plus 1/2 to 1 tsp flavoring (vanilla, maple, chocolate, lemon, etc.)
• 12. Instructions found at: http://www.10buckdinners.com/?p=375