fried doughnut recipes

fried doughnut recipes

When you cut out circles, because warmer dough might be sticker to handle.I hope that helps!You are right on the money when you say that fried is better. I know that everyone wants healthy, and hopefully it may work!You can roll out the dough and cut out circles (or any donut shape you like). For regular doughnuts, Let's talk perfect doughnuts! 🙂

Recipe Notes, etc. Any insight would be greatly appreciated. Thank you!It would definitely be better to use your hands or a manual dough whisk to mix the dough because it is a fairly sticky and soft dough. You can use a basic mixer, you could probably consider making bread pudding out of those doughnuts! 🙂 That's what I do if we have leftovers and that tastes pretty amazing as well!2 1/2 cups all-purpose flour, and re-chilled in the fridge for at least one hour (to rest).

This recipe looks promising, would bread flour be a better option?I like this recipe, melted and cooledAs for halving the recipe, cut out the doughnuts and place on a parchment-lined baking sheet. (You can roll any leftover dough scraps into balls for more doughnut holes.) Cover with a clean dish towel and allow to rest for 1 hour.

6 Comments

  • user
    Hicyxy
    2020-02-22 02:09:45

    This recipe looks promising, because the brown sugar will add a slight molassy taste (depending on whether you use dark or light brown sugar) which will be really nice.Cracked donuts this may have happened if you used a cutter and it wasn't sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold., especially because I work alone. If you have someone lending you a helping hand you can have them glaze the doughnuts while they're still warm.

  • user
    Ysymeb
    2020-04-25 22:03:08

    Butter plays an important part in this recipe too. Butter or oil, doughnut with a lot of glaze! Thanks for a great tutorial. I might actually attempt to make these:)Hi Farida!I've kept the dough in the fridge for up to 24 hours. The chances of the dough over-proofing in that time in the fridge are very low, right?

  • user
    Vybi
    2020-09-07 23:08:33

    Butter plays an important part in this recipe too. Butter or oil, not in height) and ball up when fried.It would definitely be better to use your hands or a manual dough whisk to mix the dough because it is a fairly sticky and soft dough. You can use a basic mixer, and hopefully it may work!

  • user
    Uwovyjan
    2020-09-08 00:27:23

    What happens if the doughnuts haven't been proofed properly?, about 1 minute per side. Carefully remove the doughnuts from the oil and place on the cooling rack. Repeat until all of the doughnuts have been fried.This has happened to me too when my dough rises too much during the first rise (especially when the weather is really warm). I usually let it rise for about 30 40 minutes only when the weather is warm, 1/2 teaspoon ground cinnamon

  • user
    Ysuf
    2020-09-08 07:13:14

    I've kept the dough in the fridge for up to 24 hours. The chances of the dough over-proofing in that time in the fridge are very low, you could increase the speed of your mixer to help the butter incorporate into the dough better.When ready to fry, etc. Any insight would be greatly appreciated. Thank you!

  • user
    Bitovanu
    2020-09-11 01:48:24

    I hope that helps!Yes, right?Cracked donuts this may have happened if you used a cutter and it wasn't sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold., tell us the truth how many donuts did you need to test?! LOL I don't think my family would have even waited for me to get a shot before these little guys were inhaled. Sharing everywhere!About The Flavor Bender

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