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Donut Recipes (Easy)

Discussion in 'Area Restaurants, Dining and Food' started by foodie, Jul 10, 2007.

  1. foodie

    foodie New Member

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    Fellow Foodies--

    Here are two easy donut recipes (one is a baked donut recipe with lowfat ingredients). I forwarded recipes to Charlotte. Any other requests--I will PM.

    Enjoy. You can freeze donuts up to 3 to 4 weeks in freezer--just label freezer bags with dates prepared. This recipe is just as good as Dunkin Donuts! Yeast donuts freezes better than cake-type donuts. Glaze (icing) soaks into donuts. When frozen and thawed--apply glaze before serving. Thaw in wrapping at room temperature.

    BAKED DONUTS (LOWFAT RECIPE)

    2 heaping tablespoons Yeast
    2 1/2 cups Warm Water
    2 Eggs
    3/4 cups Sugar
    3/4 cups Butter--Softened
    2 1/2 teaspoons Salt
    4 cups Flour
    1 (21 ounce) can Pie Filling (Any Flavor)

    Preheat oven to 350 degrees. Dissolve yeast in warm water. In separate bowl--beat eggs, sugar, butter, and salt. Stir in yeast and 4 cups flour (more if needed). DO NOT OVERMIX. (Dough will be sticky). Transfer dough to another bowl. Cover tightly and refrigerate overnight. The next day--roll out dough with plenty of flour. Cut with donut cutter (you can use a biscuit cutter or an open-mouth drinking glass for cutting--no hole). Place donuts on cookie sheets and let rise. Indent centers of donuts with finger and fill with pie filling. Bake for 8 to 10 minutes or until light brown. Cool and drizzle with icing (Icing recipe is below).

    BAKED DONUT ICING RECIPE

    1/2 cup Butter--Softened
    3 1/3 cups Powdered Sugar
    1 teaspoon Vanilla
    6 tablespoons Milk

    Beat icing ingredients until smooth. Drizzle cooled donuts with icing and enjoy!

    RHYMING DONUT RECIPE

    2 cups Sugar
    1 cup Milk
    2 Eggs Beaten Fine As Silk
    Lemon and Nutmeg--Lemon Will Do
    Baking Powder teaspoon two
    Lightly stir the flour in.
    Roll on pie board--not too thin.
    Cut into diamonds, twists, or rings.
    Handle with care the doughy things.
    Fry in lard (hot oil can be used). Watch for burning.
    Make them brown--just short of burning.
    Roll in Powdered Sugar.

    My mother gave this recipe recently. Great recipe and fun to read.

    Foodie
     
  2. foodie

    foodie New Member

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    charlotte and others--

    Have you tried my donut recipes yet? Just curious--baked donuts are easy to make and just as good as DD's (Dunkin Donuts) from what friends tell me.
    Also, if you wish other Amish baked good recipes--PM me and I will PM back in response.

    Thanks,

    Foodie
     
  3. quailpond06

    quailpond06 New Member

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    Foodie-

    I spent the last four days working on two cake orders, so I haven't had a chance to try the doughnuts. I'm hoping to test them out this weekend though!
     
  4. foodie

    foodie New Member

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    quailpond06 and others--

    I hope you enjoy the recipes for the donuts. Also, if you are an avid baker--I can supply you and others with wholesaler's product lists and more recipes. Just PM for anymore information.

    If you have any problems with the recipes--let me know.

    Foodie
     
  5. We Love Disney

    We Love Disney New Member

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    Hi Foodie. I tried the rhyming donut recipe with my kids this past weekend and although tasty batter the donuts did not come out too good - too much flour and too hard. Loved the rhyme though!

    The amount of flour was not specified in the rhyme so I copied the 4 c. amount from the first recipe listed in the same email. At that time the batter was way way too sticky so I added more until the batter slightly pulled away from the bowl so I could roll it out (2 more cups). I bake frequently so this is the method used with bread and pizza dough...

    We cut with a round glass and fried in canola oil until just golden.

    Help! What am I doing wrong?
     
  6. technosapien

    technosapien New Member

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    The baked doughnut recipe looks good! How thin should they bey rolled before they're cut? I want to try it but I hold doughnuts in high regard so I don't want to displease the pastry gods and get it wrong!

    Is there going to be a Broadlands Recipe Book or some such put together? I have quite a few dessert recipes, none of which are particularly healthy but are all delicious... cran-banana bread, sweet potato pie, butter cookies, red velvet cake are my more popular with the family and co-workers recipes....

    Thanks!
     
  7. redon1

    redon1 aka Aphioni

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    i simply don't believe in the quality of these donuts- please deliver a baker's dozen to my home Saturdya morning at 11... preferably with a cup of hazelnut coffee... 2 creams... lol
     
  8. foodie

    foodie New Member

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    quailpond06, jburrowshr, technosapien, redon1, and others--

    Sorry you had problems with the donut recipes. I guess I forgot to be more specific since I have been baking these recipes by the "seat of my pants" since I was a kid. Anyway here are some links and web sites that may help. Give it a try and if more problems--just ask here on this thread or PM me.

    You should make the donuts 1/2" thick. For the copycat recipe of Dunkin Donuts Vanilla Filling recipe--just sub any pie filling--same instructions apply for preparation.

    www.101cookbooks.com/archives/001561.html (101 Cookbooks is a great source for recipes.)

    www.astray.com/recipes/?show=Baked doughnuts ** (Astray has excellent details of donut recipes and other recipes, etc.)

    www.cdkitchen.com/recipes/recs/272/Dunken_Doughnuts_Vanilla_Fille54426.shtml (CD Kitchen has a copycat recipe for Dunkin Donuts Filled donuts. Try any fillings.)

    redon1--I chuckled when I saw your post--however; I do not have any hazelnut coffee currently in my larder (pantry). (Ha-Ha!!):clap: :clap:

    Maybe I will surprise "y'all" with some home-baked goodies--

    Foodie
     
  9. gryphon

    gryphon Banned User

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    I love it! I think you have given foodie a new project. I don't cook, but I'd buy a Broadlands recipe book in a minute. foodie, come on. Do it!
     
  10. foodie

    foodie New Member

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    gryphon and others--

    Actually, I am working on a Consumer Guide for Nutrition, Organic Foods, and Sustainable Living issues. Maybe the Broadlands cookbook will come to "fruition"--bad pun? Seriously, if you or others are interested in a fundraising opportunity for cookbooks for your local schools, garden clubs, etc.--feel free to PM me. I can provide links and web sites if interested parties are curious.

    Some friends and I formed a group a few years back to do a fundraising cookbook for our Mennonite Women's church group. It was self-published and succeeded in meeting our fundraising goals. I can direct "y'all" to a fundraising company or other people if you are seriously thinking about this. The Fall is a good time to organize such an endeavor.

    Good eats--

    Foodie
     
  11. technosapien

    technosapien New Member

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    I don't mind coordinating something like this if there's good interest, and some good cause for the revenues. Lulu.com makes it pretty easy to manage on-demand printing so we wouldn't need to make a run of books that would never sell. There's higher overhead and therefore lower revenues with them, but it's convenient.

    Is it filling a need or a niche that would sell books?

    - A
     
  12. foodie

    foodie New Member

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    technosapien and others--

    Sounds like a good idea for the Broadlands Community. As I stated previously, I can direct you also to fundraising cookbook publishers if there is any SERIOUS interest.

    Also, if you cooks would like a resource list of Amish and Mennonite cookbooks, Mennonite Book publishers, or other info on where to get "old-fashioned home cooking" recipes--just PM or ask me--and I will give a list of information on the subject(s).

    Speaking of food--gotta feed family now.

    Foodie
     
  13. Charlotte

    Charlotte New Member

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    Foodie - I'm planning to try the donuts this weekend. I'll do some more time on the treadmill tomorrow.;)
     
  14. foodie

    foodie New Member

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    Charlotte and others--

    I hope the donut recipes work out for you. Any problems--ask me.

    We will be working in our garden and at our farm tomorrow (with kids). That is my exercise--although lately I have been too busy with canning and our farm that I (or my husband) haven't made it to the gym.;)

    Have a good weekend "y'all"--

    Foodie
     
  15. technosapien

    technosapien New Member

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    Foodie! Quick! :)

    How long am I supposed to let the doughnuts rise once they're cut out and on the baking sheets? Until it's obvious they've risen?

    Thanks!
    - A

    PS. Frankly surprised they're rising at all... considering it's my first ever yeast recipe. :rolleyes:

    PPS. Nevermind! They look good, can't wait to taste 'em.
     
  16. foodie

    foodie New Member

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    technosapien and others--

    Sorry I could not get back with you any sooner.

    Below are some Foodie Food Science info on rising dough, etc. Enjoy!
    Back to the donut recipe--for the way dough is supposed to rise--here are some tips--

    As the dough rises, the action of the yeast changes it from a firm, heavy ball into a big, light puffy one. Yeast doughs rise best in an even, warm atmosphere. A temperature of 80-85 degrees Fahrenheit is the ideal.

    Let the dough rise for at least ONE HOUR or until it has DOUBLED in bulk. Test the dough by pressing the tip of TWO fingers lightly and quickly about 1/2 inch into the top of the dough. If the dent stays--the dough is light enough to be called "doubled in bulk". If the dent fills immediately--let the dough rise another 15 minutes longer and test it again.

    --The above Rising Information is excerpted from 1981 publication of a cookbook called-- "Mennonite Heritage Village Cookbook" that I purchased from a used bookstore in Canada recently. Great recipes and information.

    Anyway, back to the dough rising issues, just let the dough rise and follow the above directions. Yeast needs to "double its size" to rise and to be kneaded for breads, rolls, and baked goods. Anymore questions--feel free to ask or PM me. Let me know how the donuts turned out.

    I have other donut recipes if anyone is interested.

    Have a good and yummy night--

    Foodie:D
     
  17. technosapien

    technosapien New Member

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    Yup, that's about what I let them do.

    They turned out OK, but I left the ones on the lower rack of the oven in too long and the bottoms got a little too stiff. It's not bad, though, they taste fine. Just not doughnut-textured.

    Will an electric frying pan be deep enough you think to do the fried doughnut recipe?
     
  18. foodie

    foodie New Member

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    technosapien and others--

    Here are some more info for you to check out in your donut making. Yes, you can use an electric skillet. Just be sure it is DEEP enough for frying. Read the following links.

    Also, you can do Drop Doughnuts with the following recipes. Spudnuts are potato donuts that we make alot. Here are two recipes that are similar to what I make and simple easy-to-follow directions for the "Newbie" baker. Good eats--and let us know what you think of the recipes.

    Also, the Baked Donuts are akin to a Baked Muffin-type donut. Baked donuts are often called "Muffin Tops". Fried foods are great--like Emeril says "Pork fat rules!"

    www.recipesource.com/baked-goods/pastries/01/rec0134.html (Recipe Source has a ton and wealth of recipes to choose from. The Spudnuts are a potato-based donut recipe.)

    www.cooks.com (Cooks web site and info for drop donuts and other recipes. Try the #3 Drop Donut Recipe and it has great directions for baking and frying donuts! Just type in the Search field Drop Donuts for the selection of recipes.)

    Foodie
     
  19. foodie

    foodie New Member

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    Fellow Foodies--

    I thought I would leave you some "food for thought" if there is any interest.

    Since it now Fall--and apples are plenty to be had on our farm-- I thought I would do a "taste test" of some of my HOMEMADE APPLE BUTTER AND APPLE FRITTERS to those of you who would like to "sample" my Mennonite goodies. Also, I have some HOMEMADE PUMPKIN BUTTER WITH SUGAR AND WITHOUT SUGAR-- SAME WITH APPLE BUTTER WITHOUT SUGAR AND WITH SUGAR.

    If "y'all" would like some FREE SAMPLES, I could drop off the food at the Broadlands Nature Center if there is interest. I could drop off food around 8 or 9 am after kids are at school. I will check with the Nature Center authorities to see if this is okay.

    The reason for this FREE FOOD is to see if there is enough interest (Yes, I know, it is a small sample!) for this type of Mennonite food for our future plans to open a Bulk Foods/Cafe in Loudoun County, VA. If interested--PM or post here on this thread.

    Good eats--

    Foodie:clap:
     
  20. foodie

    foodie New Member

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    Foodies--

    Just checking in to see if anyone would like try FREE SAMPLES OF APPLE FRITTERS, APPLE BUTTER--WITH SUGAR AND WITHOUT SUGAR, PUMPKIN BUTTER--WITH SUGAR AND WITHOUT SUGAR-- in the near future?

    Just PM me or post here on this thread.

    Since we are looking to open a Mennonite Bulk Foods/Cafe in the near future--I thought this would be a good way to "test the waters" to see if "y'all" would to try my goodies from my kitchen.

    Good eats??

    Thanks again for your "feedback for the putting on the feedbag"--;)

    Foodie:happygrin:
     

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