Mockdoughnuts Food

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DEVIL'S FOOD DOUGHNUTS

2022-06-15



Devil's Food Doughnuts image

Rich Devil's Food doughnuts are a perfect choice for any morning -- draped with a brandied chocolate glaze, they can be topped with chopped nuts or coconut for extra flourish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 20

Number Of Ingredients 14

Ingredients:

  • 1 large or 2 small russet potatoes (12 ounces total), peeled and cut into 1-inch cubes
  • 1 packet active dry yeast or 0.6 ounces cake yeast
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup cake flour (not self-rising)
  • 6 ounces best-quality semisweet chocolate, cut into small pieces
  • 1 1/2 teaspoons baking soda
  • 6 tablespoons Dutch-process cocoa powder
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon coarse salt
  • 2 quarts canola oil, plus more for bowl
  • Chocolate Glaze for Devil's Food Doughnuts(optional)
  • 2 to 4 ounces roughly chopped pistachios (optional)
  • 1 1/4 cups shredded unsweetened coconut (optional)

Steps:

  • Place potatoes and 3 1/4 cups water in a large saucepan. Bring to a boil. Cook until potatoes are fork tender, about 12 minutes. Remove from heat; drain, reserving liquid. Return potatoes to saucepan. Using a whisk, mash potatoes over medium-high heat until dry, about 1 minute. Set 1 cup potatoes aside; reserve remainder for another use.
  • Place yeast in bowl of an electric mixer; pour 3/4 cup reserved potato liquid over yeast. Sprinkle granulated sugar over yeast; let dissolve, 2 to 3 minutes. Add 1/2 cup all-purpose flour and 1/2 cup cake flour; stir with a wooden spoon until combined. Cover with plastic wrap; set aside in a warm place until surface is covered with bubbles, about 30 minutes.
  • Place chocolate in a heat-proof bowl or the top of a double boiler, and set over a pan of simmering water. Heat, stirring with a rubber spatula, until melted and smooth.
  • Place 1/2 cup plus 1 tablespoon reserved potato liquid in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and stir in the baking soda and cocoa powder until combined. Add the melted chocolate, the reserved cup mashed potato, confectioners sugar, and salt; stir to combine.
  • Add potato mixture, 1/2 cup all-purpose flour, and remaining 1/2 cup cake flour to yeast mixture. Using paddle attachment, mix on low speed until flour has been moistened, about 30 seconds. Increase speed to medium high; mix until thoroughly combined, 1 minute. Add the remaining 1/2 cup all-purpose flour; mix on low speed 30 seconds. Increase speed to high; mix another 30 seconds; the dough will be very sticky.
  • Lightly oil a large bowl; set aside. Sift an even layer of all-purpose flour over a clean work surface. Turn dough out onto floured surface, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
  • Turn out dough onto floured surface, and fold in half, deflating dough. Return dough to oiled bowl, re-cover, and set aside to rise until doubled in size again, about 30 minutes.
  • Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with flour, and line a second one with paper towels; set both aside.
  • Sift a light coat of flour onto a clean work surface. Turn out dough. Sift another layer of flour over dough. Roll into a 12-by-14-inch rectangle, about 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer the doughnuts to the floured baking pan, and set aside 10 minutes, but not more.
  • Gently pull on sides of the doughnuts, slightly enlarging holes. Working in batches of four, transfer doughnuts to oil, and cook until tops have expanded and cracked slightly, about 2 minutes. Using a slotted spoon, turn doughnuts over, and cook 1 minute more. Transfer doughnuts to lined baking pan, and set aside until cool enough to handle. Repeat with remaining doughnuts.
  • Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
  • While still warm, coat doughnuts with chocolate glaze, and sprinkle with chopped pistachios or coconut, if desired. Transfer to a wire rack to set, and serve.

SUPER EASY DOUGHNUTS

2022-06-15



Super Easy Doughnuts image

Really quick and easy donuts made from ingredients you probably already have. My 3 year old loves these because he can have them whenever he wants. There's hardly any waiting time. Use any topping you want. Our favorite is powdered sugar!

Provided by STEPHY800

Categories     Bread     Quick Bread Recipes

Time 16m

Yield 18

Number Of Ingredients 11

Ingredients:

  • 2 tablespoons white vinegar
  • ⅜ cup milk
  • 2 tablespoons shortening
  • ½ cup white sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 cups sifted all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 quart oil for deep frying
  • ½ cup confectioners' sugar for dusting

Steps:

  • Stir the vinegar into the milk, and let stand for a few minutes until thick.
  • In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
  • Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 19.9 g, Cholesterol 10.7 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 73.6 mg, Sugar 9.3 g

Top Asked Questions

  1. What kind of doughnuts can you make at home?
    Forget your morning doughnut run-we have plenty of delicious doughnut recipes you can make right at home, including ring doughnuts, baked doughnuts and fried doughnuts. Sprinkles optional (but encouraged!).
  2. What are mochi Donuts?
    Mochi Donuts also known as Pon de Ring Donut is a popular donut from a shop in Japan called Mister Donut, one of the largest donut chains in Japan. Its signature look is the 8 dough balls connected in a circle.
  3. What are the top 10 most popular Donuts?
    1 Apple Cider Doughnuts. Apple donuts remind me of family trips to South Dakota. ... 2 Banana Beignet Bites. ... 3 Swedish Doughnuts. ... 4 Drop Doughnuts. ... 5 Berry-Filled Doughnuts. ... 6 Delicious Potato Doughnuts. ... 7 Glazed Doughnuts. ... 8 Jelly Doughnuts. ... 9 Almond Bear Claws. ... 10 New Orleans Beignets. ... More items...
  4. What are sufganiyot doughnuts?
    This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum... Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla... These doughnuts are a favorite of our three grown children.

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