Tuesday, 27 March 2012
A few weeks ago I came across a super easy made-from-scratch donut recipe. It claimed to take only fifteen minutes and doesn’t require yeast or resting time. I love donuts but they can be so time consuming to make. It’s usually easier to go out and buy one. But this recipe seemed so simple I had to try it.
And it really is that easy. These came out light and fluffy like just fried donut holes should taste.
I was watching a dvd with the family and didn’t want to disturb them with my mixer. This recipe just requires you to mix the dough quickly by hand in a bowl. It took only a few minutes to prepare and then the donuts were ready to be fried.
The batter itself is very very sticky. Therefore this recipe works best for donut holes rather than rolling out the dough and cutting out doughnut shapes.
These were delicious with a simple sugar coating. It reminded me of Pillsbury dough donuts except better tasting because there is none of the salt or biscuit taste.
I would definitely make this again when I’m in need of quick fix for donuts. You can view the full recipe on Cooking Classy.Ingredients:1 1/4 cups all-purpose flour2 tsp baking powder1/4 tsp salt1/4 cup milk1/4 cup buttermilk1/4 cup granulated sugar3 Tbsp melted butter2 cups vegetable oil, for fryingGranulated sugar, cinnamon sugar or powdered sugar, for coating
Directions:Preheat oil over medium heat in a 10 inch non-stick fry-pan (keeping an eye on it as it is heating). In a small mixing bowl, whisk together flour, baking powder and salt. In a medium mixing bowl, whisk together milk, buttermilk, sugar and melted butter. Using a fork stir in dry ingredients and mix just until combine (think of making biscuit dough, you just want to incorporate the ingredients).
Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball (gently rolling to keep them fluffy, think of rolling something really fragile. Again this is like a biscuit dough you don't want to overwork it). Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown. Carefully remove with metal tongs or a fork and drain onto a paper towel lined plate. Roll in sugar. Repeat this process with remaining dough (you can fit about 8 donuts in the pan at once if you can work that fast
Note: these are best enjoyed the day they are made.
Have you ever made home made donuts? Would you try this recipe?