Doughnuts - Bread Maker Style
Doughnuts - Bread Maker Style
These are a light and fluffy yeast doughnut that are initially prepared in a bread machine so taking most of the hard work away. I like mine served warm with cinnamon sugar.
Ingredients
Serves: 16
- 1/2 cup (125ml) warm milk
- 1/2 whisked egg
- 65g butter
- 2 cups (250g) plain flour
- 1/4 cup (60g) white sugar
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 8 cups (2 litres) vegetable oil for frying
Directions
Preparation:20min ›
Cook:15min ›
Extra time:50min rising ›
Ready in:1hour25min
- Place the milk and egg into the pan of your automatic bread machine then add the butter, flour, sugar, salt and yeast in that order with the yeast on top. Select the dough setting and start the machine.
- When the dough cycle is finished remove the dough to a floured work surface and knead a few times to collapse all the bubbles.
- Cut the dough into 16 pieces then cover them with a damp cloth and allow to rest for 20 minutes.
- Stretch each ball out into a disk about 6mm thick and use a small cutter to cut a hole in the centre (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled 30 to 40 minutes.
- Heat oil in a deep-fryer or large saucepan to 180 degrees C.
- Gently place a few doughnuts at a time into the hot oil and fry until they float to the top and turn golden brown; about 3 minutes. Flip the doughnuts over and fry on the other side. Remove from the oil and drain on paper towels.
- After frying let cool a bit. Then top with sugar, chocolate or your other favourite ingredients.
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Reviews and Ratings
Global Ratings:
(54)
Reviews in English (47)
I just made them and OMG they are sooo good. Instead of waiting 30-45 min to rise. I placed in a 130 degree oven to let them rise, and then cooked them. Glaze: 1 cup powder sugar, 1/2 milk and vanilla extract to taste. Great Recipe. - 18 Jun 2010 (Review from Allrecipes USA and Canada)
So good and really easy! This was my first time making doughnuts so I was actually shocked that they came out as well as they did. I did everything exactly as stated in the recipe except the order of the dry ingredients. I put the sugar and salt in before the flour because that's just how my other breadmaker's recipes have it. It probably doesn't even make a difference. Afterwards, I dipped the doughnuts in a glaze I found in a review of another recipe. It's 1/4 cup milk, 1 teaspoon vanilla extract and 2 cups powdered sugar. Yummmmm.... UPDATE-----I just made these for a second time and they were SOOO much better! Make sure the wet ingredients (butter, milk, egg) are room temp or sligtly warmer. I placed the egg and the milk (in a cup) in a big bowl of warm/hot water to speed things up. Also, I turned up the temp on the deep fryer. It seemed the hotter, the better. Last time the taste was very similar to funnel cakes you get at the fair. This time they DEFINITELY tasted like doughnuts. This recipe is a keeper, for sure! - 14 Jan 2010 (Review from Allrecipes USA and Canada)
The first time I made these doughnuts I used plain flour as the recipe called for and put the ingredients in my bread maker in the order that the recipe said but my dough did not rise, so I started over. The second time I used bread flour and put the salt in the flour because I used bread machine yeast and read on the lable not to let yeast come in contact with salt. My dough did great the second time. I also put it in my propane oven with a standing pilot so it would stay warm. First time making doughnuts and they turned out great. I used a doughnut glaze that I found on recipezaar. My family loved these. Next time I will try using a biscuit cutter and filling the center with jelly. Good recipe - 25 Jan 2010 (Review from Allrecipes USA and Canada)
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