Recipe by Cooker Man Dan
These donuts are easy to make and only need to rise for 30 minutes. There are so yummy, I bet you can't eat just one, or two.
Top Review by MinnMomof2
These were OK. They were very easy but they did seem a bit....flat. Some of mine that I had worked more (the scraps I kneaded together then cut out others) seemed to raise better. Also-I didn't know how thick to roll. I left them for about 1 hour and they were MUCH better than only 30 min. Texture ended up OK though. Much over 1 hr rising was too much as they ended up not firm enough to work with. I too used almost 3 cups of flour using my mixer with dough hook. I left out the cinnamon as we aren't huge fans. I fried 1-2 at a time in my fry daddy using a skewer to turn and move them. I cut them with my biggest round buscuit cutter (3") and used my apple corer for the holes, it worked great!
I glazed with a simple powdered sugar and milk glaze. I found that warming up the glaze (I put in a double boiler/glass bowl over almost simmering water) made it work great! I was able to dip them then leave on a wire rack to drip off.
The taste was OK. Not knocking me over though. I was trying to find one that replicates our local small town bakery. Not quite.
- 2 (8 g) packages fast rising yeast
- 1 cup lukewarm water
- 3 tablespoons sugar
- 1 egg, well beaten
- 1⁄2 teaspoon cinnamon
- 1⁄3 cup melted butter
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 1⁄2 cups flour (use More if too sticky)
- cooking oil (for frying)
Directions See How It's Made
- Mix yeast, water and sugar.
- Wait until bubbles form in mixture.
- Add egg, butter, cinnamon, vanilla, salt and flour.
- Mix to form dough.
- Knead dough for 1 minute.
- Roll out and cut out donuts.
- Allow to rise for 30 minutes on floured surface.
- Fry in oil until golden brown. Oil should be approximately 390°F.
- Coat in cinnamon & sugar mixture or your favorite topping.
- These freeze very well after they have fully cooled, if there are any left.