The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hey i havent been on in a while but i have a question

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vince hav's picture
vince hav

hey i havent been on in a while but i have a question

a friend of mine ask if i knew how to make the dough like is used to make dough-nuts. i told her i havent a clue as to how to make that sort of dough but i knew where i could ask..so here i am once again...thanks for any an all help..vince

Mini Oven's picture
Mini Oven

Describe the crumb you're looking for.

Bread Buddy's picture
Bread Buddy

I use AP flour for either raised or cake type donuts and they are tender light and delicious.  I have never used Bread Flour and would guess the donuts would be heavier and chewy - not my version of a good donut.


 

AW's picture
AW

Has great cake doughnut recipe that I used to use all the time (the yeasted recipe is very good too). These are realy delicious. this is from the 1983 book. Here's how it goes:


Vegetable oil
3-1/3 cup all-purpose flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tblsp shortening
2 eggs
3/4 cup milk


Heat oil (2-3 inches) in deep-fat fryer or heavy kettle to 375 degrees. Beat 1-1/2 cups of flour and remaining ingredients in a large mixer blow on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour, turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gentily 3/8 inch thick.


Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they risk to surface. Fry until golden brown, 1 to 1-1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted.

vince hav's picture
vince hav

@ mini oven dont realy know what sorta doughnuts she is wanting to make but any recipes are great.


@ aw thanks for that one. i passed it on to her and will try it myself as well.

Dough Nut's picture
Dough Nut

Vince, here's another recipe for a yeast type sweet dough. This makes cinamon buns, poppy seed rolls, nut rolls....just an all around great recipe for sweet breads. It came from the Five Roses Cook Book (that's a flour supplier in Canada,kind of like your King Arthur in the states). 


If you have a stand mixer with dough hook it makes life easier but it works just fine by hand too.


INGREDIENTS:


2 PKS. active dry yeast                                 1/2 c. sugar


1 c. lukewarm water                                      1 tsp. salt


2 tsp. sugar                                                     6 C. All purpose flour


1 c. milk                                                            2 eggs beaten


1/4 c. butter                                                  vanilla extract, lemon or cinnamon


                                                                           whatever flavour you prefer


In a separate bowl combine:


1 CUP MILK HEATED (warm enough to soften butter)


¼ CUP BUTTER (Drop Butter into heated milk to soften)


Add  ½ CUP SUGAR  and 1 Teaspoon salt to milk mixture and allow to cool to luke warm 


In your main mixing bowl combine the following:


1 CUP WARM WATER


2 PKGS, TRADITIONAL DRY YEAST (2 ¼ tsp. = 1 Pkg.)


2 TSP. SUGAR


Dissolve the sugar in the warm water, add the yeast and stir. Let sit 10-15 min. until risen and foamy


 Stir yeast mixture and add cooled milk mixture 


Add 3 CUPS all purpose FLOUR (for dietary concerns I have made it with whole wheat too, just makes a  heavier dough)


Stir in 2 beaten eggs and 1 Teaspoon VANILLA or LEMON EXTRACT OR 2-3 TABLESPOONS CINAMON


BEAT HARD TO COMBINE & ADD UP TO 3 MORE CUPS OF FLOUR AND WORK HARD AGAIN UNTIL MIXTURE COMES AWAY FROM SIDE OF BOWL AND DOES NOT STICK TO HANDS (A Stand Mixer with a Dough hook can save you some energy here). Use just enough of the remaining flour to be able to handle the dough without sticking. some days it may take only 2 1/2 cups.)


TRANSFER TO FLOURED BOARD AND WORK FOR AT LEAST 10 MORE MINUTES UNTIL SMOOTH SHINY AND ELASTIC


Cover and let rise in a warm place for 1 1/2 hours until doubled.


then either deep fry for dough nuts (2-3 minutes in oil heated to 375 deg.F)


 or  for cinnamon rolls bake at 375F for 10 min. then reduce temp to 350F for another 15-20 min. (Your oven might be different than mine.

vince hav's picture
vince hav

thanks dough nut...cant go wrong getting a doughnut recipe from someone bearing he name..haha thanks