Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make a donut?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make a donut?),it will help you,my kids.
Answers:
1 pkg. Pillsbury biscuits
Oil
Sugar
Cinnamon
Powdered sugar
Punch holes in the middle of each biscuit (we use a soda cap). Save the middles. Fill frying pan with oil and preheat. When oil is hot, place donuts in pan and fry until light brown, about 2 minutes on each side. Remove; place on paper towels. Then dip in sugar or favorite topping. Do same to the middles.
Other Answers:
the easiest way is to take a can biscuit and cut a hole out in the middle and deep fry it then glaze it with any topping
get a package of regular old biscuits in the can. take the biscuits out and take a pill bottle and poke the middle out and place it in vegetable oil that is really hot, it only takes like 5 seconds for one side to get done. flip it over then when it is cooked throw it into a bowl with sugar (regular sugar works good) and roll it around and there is your dounut! you can also use powdered sugar, chocolate sprinkles, cinnamon or cake icing! Mmmmmmmmmmmmmm!
First of all, I realize this is a long process, so I plan for it. I start about 5 hours before I intend to serve them, and I do chores in between risings.
I start with a can of evaporated milk. Add an egg, some vanila, couple teaspoons of yeast, couple pinces of salt, bout 1/2 cup of sugar (too much can make the dough heavy and cause too much browning too quickly), and 1/2 cup of very soft unsalted butter. Whip this mixture up real good, then stir in flour until a dough comes together onto the spoon. Knead the dough for about 10 minutes, cover with damp cloth and let sit for about 2 hours (the dough will soften and double in volume).
after this, without folding the dough, I punch all the air out of it (folding it will make it hard to work with at this point). I roll out the dough, but not too thin. Cut with cutter. Set onto a pan for a 2nd rise. Let rise an hour or so (they'll puff up more and become more tender.
Heat some clean veg. oil (Canola, Corn, or a bland mixture) to about 400-425 degrees (Temperature is critical. Too hot the outsides will brown too much. Too low, the doughnuts will soak up more oil.
Gently lay each doughnut into the oil. If the doughnut isn't sizzling, then you have too many doughnuts in the oil, or the oil simply isn't hot enough.
About a minute on each side should do it.
Remove from cooking oil, and onto a cooling rack set up inside a jelly roll pan lined with foil (to catch the oil, crumbs, and glaze mixture).
They are ready for glazing.
For the glaze:
a bunch of Confectioners sugar and a LITTLE hot water is all you need.
Enjoy the ride.
Doughnuts
Recipe Summary
Yield: 2 dozen doughnuts and holes
1/4 cup vegetable shortening, plus more for deep frying
1 cup sugar
2 large eggs, room temperature
1 cup canned evaporated milk
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour, plus more when forming the doughnuts
4 teaspoons baking powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon ground mace
1 teaspoon fine salt
For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar
In small sauce pan heat the 1/4 cup shortening until melted. Set aside to cool slightly but remain liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, continue beating until the mixture is light, about 2 minutes.
Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Remove bowl from the mixer, scrape the dough off the paddle blade with a spatula. Transfer the dough to a large piece of plastic wrap and wrap it well. Refrigerate the dough for 4 hours or overnight.
Roll the chilled dough out about 1/2 inch thick on a very lightly dusted workspace. Dip the edges of a 2 1/2-inch doughnut cutter in flour and cut the dough into doughnuts. Place the donuts and holes on a baking sheet lined with parchment.
Spoon enough vegetable shortening into a tall heavy-bottomed pot so it fills the pan a third of the way. Heat the shortening over medium heat until a deep frying thermometer set in the oil registers 375 degrees F. Line a baking sheet with paper towels.
Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the fat with a slotted spoon or skimmer to the paper towels to drain and cool. Repeat until all the donuts and holes are fried. Make sure the oil comes back to the correct temperature before frying each batch.
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.
Cook's note: These are best just after making.
Pillsbury biscuits or equivalent
1 or whatever bottle cap/caps
Stove
Oil
Frying pan
Spatula or something to get the donuts out of oil
Optional: powdered sugar or sugar & cinnamon or icings of your choice or sprinkles
Pour the oil into the frying pan and place it on the camp stove and heat the oil up. Open biscuits up and divide them up and take bottle cap and cut out the middle of the biscuit. Place the biscuit in the oil and cook until golden brown (must turn donut over to cook both sides). Take donuts out of oil, place them in the sugar mixture, add icing and sprinkles, or eat them just plain.
Doughnuts
1 (1/4-ounce) package active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs, room temperature
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk, room temperature
1/2 cup half-and-half, room temperature
6 cups flour
Fillings:
1 1/2 cups sweetened whipped cream
1 1/2 cups vanilla pastry cream, recipe follows
1 1/2 cups raspberry filling, recipe follows
Shaker powdered sugar
1 cup chocolate glaze, recipe follows
1 cup powdered sugar glaze, recipe follows
In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Stir to dissolve and set aside. In an electric mixer, beat the eggs and remaining 3/4 cup sugar until thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, salt, milk, and half-and-half. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Using a 3-inch round cutter, cut the dough into circles. Place the rounds on a baking sheet. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 30 minutes. Preheat the fryer to 350 degrees. Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning. Remove the doughnuts from the oil and drain on a paper towel-lined plate. Fit each pastry bag with small round tips. Fill each bag with a different filling. Pipe the doughnuts, alternately with the different fillings. Sprinkle some of the filled doughnuts with powdered sugar. Glaze the remaining donuts with the 2 different glazes. Serve on a large serving platter.
PASTRY CREAM DOUGHNUT FILLING:
5 large egg yolks
3/4 cup cornstarch
2 1/2 cups heavy cream
1 1/2 cups sugar
1 tablespoon vanilla extract
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups cream, sugar and vanilla extract in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
POWDERED SUGAR GLAZE:
1 cup powdered sugar
3 tablespoons milk
In a small bowl, combine the powdered sugar and the milk and whisk until smooth.
CHOCOLATE GLAZE:
1/4 cup cocoa powder
1 cup powdered sugar
4 to 5 tablespoons milk
In a small bowl, combine the cocoa powder and the powdered sugar. Add in the milk and whisk until smooth.
RASPBERRY FILLING: 4 cups raspberries 1 cup water 1/2 cup sugar 2 tablespoons cornstarch
In a saucepan, combine raspberries, 3/4 cup of water and sugar. Bring to boil. Simmer for 15 to 20 minutes or until raspberries have broken down. Remove mixture from the heat and strain out the seeds. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 1/4 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil. Simmer for 5 more minutes. Remove from heat and cool completely.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10539,00.html
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do you make a donut?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make a donut?),it will help you,my kids.
Answers:
1 pkg. Pillsbury biscuits
Oil
Sugar
Cinnamon
Powdered sugar
Punch holes in the middle of each biscuit (we use a soda cap). Save the middles. Fill frying pan with oil and preheat. When oil is hot, place donuts in pan and fry until light brown, about 2 minutes on each side. Remove; place on paper towels. Then dip in sugar or favorite topping. Do same to the middles.
Other Answers:
the easiest way is to take a can biscuit and cut a hole out in the middle and deep fry it then glaze it with any topping
get a package of regular old biscuits in the can. take the biscuits out and take a pill bottle and poke the middle out and place it in vegetable oil that is really hot, it only takes like 5 seconds for one side to get done. flip it over then when it is cooked throw it into a bowl with sugar (regular sugar works good) and roll it around and there is your dounut! you can also use powdered sugar, chocolate sprinkles, cinnamon or cake icing! Mmmmmmmmmmmmmm!
First of all, I realize this is a long process, so I plan for it. I start about 5 hours before I intend to serve them, and I do chores in between risings.
I start with a can of evaporated milk. Add an egg, some vanila, couple teaspoons of yeast, couple pinces of salt, bout 1/2 cup of sugar (too much can make the dough heavy and cause too much browning too quickly), and 1/2 cup of very soft unsalted butter. Whip this mixture up real good, then stir in flour until a dough comes together onto the spoon. Knead the dough for about 10 minutes, cover with damp cloth and let sit for about 2 hours (the dough will soften and double in volume).
after this, without folding the dough, I punch all the air out of it (folding it will make it hard to work with at this point). I roll out the dough, but not too thin. Cut with cutter. Set onto a pan for a 2nd rise. Let rise an hour or so (they'll puff up more and become more tender.
Heat some clean veg. oil (Canola, Corn, or a bland mixture) to about 400-425 degrees (Temperature is critical. Too hot the outsides will brown too much. Too low, the doughnuts will soak up more oil.
Gently lay each doughnut into the oil. If the doughnut isn't sizzling, then you have too many doughnuts in the oil, or the oil simply isn't hot enough.
About a minute on each side should do it.
Remove from cooking oil, and onto a cooling rack set up inside a jelly roll pan lined with foil (to catch the oil, crumbs, and glaze mixture).
They are ready for glazing.
For the glaze:
a bunch of Confectioners sugar and a LITTLE hot water is all you need.
Enjoy the ride.
Doughnuts
Recipe Summary
Yield: 2 dozen doughnuts and holes
1/4 cup vegetable shortening, plus more for deep frying
1 cup sugar
2 large eggs, room temperature
1 cup canned evaporated milk
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour, plus more when forming the doughnuts
4 teaspoons baking powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon ground mace
1 teaspoon fine salt
For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar
In small sauce pan heat the 1/4 cup shortening until melted. Set aside to cool slightly but remain liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, continue beating until the mixture is light, about 2 minutes.
Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Remove bowl from the mixer, scrape the dough off the paddle blade with a spatula. Transfer the dough to a large piece of plastic wrap and wrap it well. Refrigerate the dough for 4 hours or overnight.
Roll the chilled dough out about 1/2 inch thick on a very lightly dusted workspace. Dip the edges of a 2 1/2-inch doughnut cutter in flour and cut the dough into doughnuts. Place the donuts and holes on a baking sheet lined with parchment.
Spoon enough vegetable shortening into a tall heavy-bottomed pot so it fills the pan a third of the way. Heat the shortening over medium heat until a deep frying thermometer set in the oil registers 375 degrees F. Line a baking sheet with paper towels.
Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the fat with a slotted spoon or skimmer to the paper towels to drain and cool. Repeat until all the donuts and holes are fried. Make sure the oil comes back to the correct temperature before frying each batch.
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.
Cook's note: These are best just after making.
Pillsbury biscuits or equivalent
1 or whatever bottle cap/caps
Stove
Oil
Frying pan
Spatula or something to get the donuts out of oil
Optional: powdered sugar or sugar & cinnamon or icings of your choice or sprinkles
Pour the oil into the frying pan and place it on the camp stove and heat the oil up. Open biscuits up and divide them up and take bottle cap and cut out the middle of the biscuit. Place the biscuit in the oil and cook until golden brown (must turn donut over to cook both sides). Take donuts out of oil, place them in the sugar mixture, add icing and sprinkles, or eat them just plain.
Doughnuts
1 (1/4-ounce) package active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs, room temperature
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk, room temperature
1/2 cup half-and-half, room temperature
6 cups flour
Fillings:
1 1/2 cups sweetened whipped cream
1 1/2 cups vanilla pastry cream, recipe follows
1 1/2 cups raspberry filling, recipe follows
Shaker powdered sugar
1 cup chocolate glaze, recipe follows
1 cup powdered sugar glaze, recipe follows
In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Stir to dissolve and set aside. In an electric mixer, beat the eggs and remaining 3/4 cup sugar until thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, salt, milk, and half-and-half. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Using a 3-inch round cutter, cut the dough into circles. Place the rounds on a baking sheet. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 30 minutes. Preheat the fryer to 350 degrees. Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning. Remove the doughnuts from the oil and drain on a paper towel-lined plate. Fit each pastry bag with small round tips. Fill each bag with a different filling. Pipe the doughnuts, alternately with the different fillings. Sprinkle some of the filled doughnuts with powdered sugar. Glaze the remaining donuts with the 2 different glazes. Serve on a large serving platter.
PASTRY CREAM DOUGHNUT FILLING:
5 large egg yolks
3/4 cup cornstarch
2 1/2 cups heavy cream
1 1/2 cups sugar
1 tablespoon vanilla extract
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups cream, sugar and vanilla extract in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
POWDERED SUGAR GLAZE:
1 cup powdered sugar
3 tablespoons milk
In a small bowl, combine the powdered sugar and the milk and whisk until smooth.
CHOCOLATE GLAZE:
1/4 cup cocoa powder
1 cup powdered sugar
4 to 5 tablespoons milk
In a small bowl, combine the cocoa powder and the powdered sugar. Add in the milk and whisk until smooth.
RASPBERRY FILLING: 4 cups raspberries 1 cup water 1/2 cup sugar 2 tablespoons cornstarch
In a saucepan, combine raspberries, 3/4 cup of water and sugar. Bring to boil. Simmer for 15 to 20 minutes or until raspberries have broken down. Remove mixture from the heat and strain out the seeds. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 1/4 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil. Simmer for 5 more minutes. Remove from heat and cool completely.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10539,00.html
correctness,It's Non-profit and only for informational purposes.
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