Brigham Young's Donuts

 

This original recipe for buttermilk donuts was contributed by Sister Naomie Young Schettler, a granddaughter of Brigham Young. It was first made by Emily Partridge Young, Sister Schettler’s grandmother. A favorite with President Young, the donuts became so popular that they eventually were sold at the Zion’s Cooperative Mercantile Institution department store in Salt Lake City. 

Ingredients
5 1/2 cups all -purpose Flour
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground nutmeg
2 cups buttermilk
2 large eggs, beaten
1 1/4 cups granulated sugar
6 Tbsp. butter, melted
Oil, for frying
Granulated or powdered sugar (optional)
Ground cinnamon (optional)

Instructions
Combine first 8 ingredients, kneading in enough flour to make a soft dough, Not too sticky. Roll out and cut into donuts. Fry in deep, hot oil. Roll in cinnamon and sugar while still hot.

via Nauvoo Mercantile

Easy Malasadas (Hawaiian Doughnuts)

Ingredients 
1½ cups Bisquick
¾  cup milk (can use evaporated milk)
¼  tsp. vanilla
½ tsp. baking powder
6-8 slices white bread, broken into small pieces
1 egg
Cinnamon and sugar mixture 
Oil for frying

Instructions 
Heat oil to 375°F (190°C).

With a wire whisk, blend the baking soda into the Bisquick. Add the bread pieces and mix together. Whisk together the milk, vanilla, and egg. Pour the wet mixture over the dry ingredients and mix together thoroughly. It will be thick. 

With two spoons, compact about a golf-ball sized amount of dough and drop it into the oil. Fry 3-4 four at a time until golden brown, turning once. Remove from oil, and drain on paper towels. Roll in cinnamon and sugar mixture. Serve warm or cold. 

Note
One recipe is never enough, so I usually triple the recipe. These are the amounts:
4½ cups Bisquick
2¼ cups milk
¾ tsp. vanilla
1½ tsp. baking powder
18-24 slices bread
3 eggs

Baked Cider Doughnuts and Glaze

Ingredients
2 Tbsp soft butter
2 Tbsp oil
1/4 cup sugar
1/2 tsp salt
1 tsp Vietnamese cinnamon
1/8 tsp ground nutmeg
2 Tbsp boiled cider*
1 large egg
1 tsp baking powder
1/8 tsp baking soda
1 1/4 cups flour
1/2 cup milk



Instructions
Place the butter, oil, sugar, salt, cinnamon, and nutmeg in a mixing bowl and beat until well-combined. Add the boiled cider (*can substitute 2 Tbsp thawed frozen apple juice concentrate) and egg. Beat until well-combined, scraping the sides and bottom of the bowl.

In a separate bowl whisk together the flour, baking powder, and baking soda. Alternately add the dry mixture and the milk to the wet mixture starting with 1/3 of of the dry and then 1/2 of the milk, stirring to combine after each addition.

Grease a doughnut pan and fill the cups 2/3 full with the batter. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Remove donuts from the pan and cook on a rack.

Glaze Ingredients
3 Tbsp boiled cider*
1 1/2 cups sugar
2 Tbsp honey or corn syrup
1/4 cup water
(1 tsp lemon juice if using apple juice concentrate)
Optional: chopped nuts

Instructions
Combine ingredients in a deep saucepan and cook over medium heat, stirring constantly, until the sugar is dissolved. Bring the mixture to a boil, cover the pan and boil for 3 minutes without stirring. (The syrup will rise in the pan quite a bit as it boils, that is why you need a deep pan.) Remove the cover and boil for a few more minutes until the syrup reaches the soft ball stage (240°F on a candy thermometer). Remove from the heat and carefully dip the tops of the doughnuts into the syrup and place on a rack placed over a cooking sheet. (Reheat the syrup if it starts to thicken too much.) Top with chopped nuts if desired.

via Flourish

Baked Raised Doughnuts

Intgredients
1 egg
1/4 cup superfine sugar
1 cup whole milk, heated to 115°F
1 Tbsp active dry yeast
1 tsp salt
2 tsp vanilla extract
2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
1/2 cup butter cut into 1 in cubes

Instructions
In the bowl of a stand mixer fitted with paddle, beat egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt, and vanilla, and stir to blend. With the machine on low, add 2 cups of the flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.

Switch to the dough hook. With machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.

Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl. Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled, about 1 hour.

Punch down the dough and roll out to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3 in diameter rounds with 1 in diameter holes (for filled doughnuts, don’t cut out the holes).

Preheat the oven to 400°F and line a backing sheet with parchment. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.

Bake until the doughnuts are a light golden brown( doughnuts will be extremely pale), 5-8 minutes, being very careful not to over bake them. Immediately brush with butter and sugar or glaze.

Baked Pumpkin Doughnuts

Ingredients

½ cup vegetable oil

3 large eggs

1½ cups granulated sugar

1½ cups canned pumpkin

1½ tsp pumpkin pie spice*

1½ tsp salt

1½ tsp baking powder

1¾ cup + 2 Tbsp flour

 Instructions

Preheat your oven to 350°F.

Place a oil, eggs, sugar, pumpkin, spice(s), salt, and baking powder in mixing bowl and mix until smooth. Add the flour and stir until smooth.

Lightly grease two doughnut pans. Fill each well about ¾ full using a scant ¼ cup of batter in each well; a tablespoon scoop helps with this task.  Bake for 15 to 18 minutes, or until a cake tester inserted in the center comes out clean. Cool for 5 minutes in pans and then remove and let them cool on a rack.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with  cinnamon sugar, or pumpkin-spice sugar made by combining the spice with granulated or extra-fine sugar. Another option is to ice them with boiled cider glaze.  Serve immediately.

Boiled Cider Glaze

2½ Tbsp boiled cider

2-2½ Tbsp heavy cream

2 cups powder sugar or glazing sur

generous pinch of salt

Stir all of the ingredients together, starting with the lesser amount of cream. Add additional sugar or cream if need to make the glaze the consistency of molasses. Dip one side of the doughnuts into the glaze. Makes 1 cup glaze.

Notes:  

*1. To make your own pumpkin pie spice combine ¾ tsp ground cinnamon and heaping ¼ tsp each of ground nutmeg and ground ground ginger.

2. These doughnuts are incredibly moist. And when stored in a plastic bag, they quickly become soggy. Store doughnuts on a cooling rack, loosely covered with a layer of waxed paper or parchment laid on top, or use a cake dome, an upended bowl, a deep, large lasagna pan, or something that will shelter them, yet allow good air circulation as well.

3. Sugar them (or spread with icing) just before serving – or at most a couple of hours before.

4. You can bake these ahead and freeze. Thaw at room temperature (on a cooling rack, uncovered) for a couple of hours before serving.

via flourish

Baked Doughnuts

Ingredients

1 cup butter, softened

1½ cups sugar 

2 eggs 

3 cups flour 

4½ teaspoons baking powder 

½ teaspoon salt

½ teaspoon nutmeg 

1 cup milk 

½ teaspoon cinnamon 

Instructions

Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar. Add the eggs and mix well.

Sift together flour, baking powder, salt and nutmeg, and add to the butter and sugar mixture. Blend in the milk and mix together thoroughly.

Fill greased doughnut tins 2/3 full. Bake at 350°F for 15 to 20 minutes, or until doughnuts are golden.

Combine remaining 1/2 cup of sugar with the cinnamon. Melt remaining 6 tablespoons of butter. While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

Yield 36 doughnuts

via Food

Glazed Chocolate Zucchini Cake Donuts

Donuts
2 cups cake flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup zucchini, shredded
3/4 cup buttermilk
2 eggs, slightly beaten
2 Tablespoons unsalted butter, melted

Preheat oven to 425ºF. In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Squeeze excess water from shredded zucchini and add to flour mixture. Toss to evenly coat zucchini with dry mixture. Add the buttermilk, eggs, and melted butter. Stir until just combined. Batter will be very thick and you might think it won't come together, but it will.

 Grease donut pan with cooking spray. Spoon batter into donut pan, filling almost full. Bake for 8 minutes or until top springs back when lightly touched or a toothpick inserted comes out clean. Cool in pan for 5 minutes. Transfer donuts to a wire rack and cool completely.  Dip the bottom half of the donut (that will now be the top) into the glaze and top top with sprinkles, if desired. Place on a wire rack and allow icing to harden. Makes 12-13 donuts.

 Chocolate Glaze
1 1/2 cups powdered sugar
4 Tablespoons unsweetened cocoa powder
1/2 teaspoon meringue powder (optional-helps the icing to harden more)
2 teaspoons vanilla
2-3 Tablespoons milk

Combine powdered sugar, cocoa, and meringue powder. Add the vanilla and 1 Tbsp. of milk. Stir together until combined. Add a little more milk, as needed, to reach desired glaze consistency. Dip donuts immediately. This makes enough for all the donuts, so if you want to also make the Almond Glaze, cut this in half. 

Almond Glaze
1 1/2 cups powdered sugar
1/2 teaspoon meringue powder (optional-helps the icing to harden more)
1/2 - 3/4 teaspoon almond extract
1 teaspoon vanilla extract

Combined the powdered sugar and meringue powder. Add 1/2 teaspoon almond extract, vanilla extract, and 1 Tbsp. of milk. Stir together until combined. Add a little more milk, as needed, to reach desired glaze consistency. Taste and add up to another 1/4 teaspoon of almond extract. Dip donuts immediately. This makes enough for all the donuts, so if you want to also make the Chocolate Glaze, cut this in half.
 

Easy Malasadas (Hawaiian Donuts)

Ingredients

1½  cups Bisquick

½ cup baking powder

6-8 slices of white bread

¾ cup milk

¼ tsp. vanilla

1 egg

Cinnamon and sugar mixture

Oil for deep frying

Method

In a saucepan, heat oil on medium, so that it is ready to go when your do is done. Also make a cinnamon and sugar mixture (to your own taste) before you start the dough. Put it in a bowl so you can dip the malasadas in it when they are finished cooking.

In a large bowl, mix the Bisquick and baking powder together. Then, break the bread (with the crust on) into quarter-sized piece into the bowl Bisquick mixture and stir it all together.

In a separate bowl, whisk the egg, and then add the the milk and vanilla. Whip it altogether. Pour the liquid over the dry ingredients and then, with your hands, mix it together until everything is moist. (Yes, it will be a bit sticky.)

With a small cookie scoop (or two teaspoons) form some dough into a ball and drop it into the oil. When it is brown on one side, turn it over to cook on the other side. (You can do more than one at a time.) When the malasada is done, take it out and put it on a paper towel-lined plate to absorb some of the oil. Then roll it in the sugar and cinnamon mixture and put it on another plate to cool.

Helpful Hints: 

As you fry the Malasadas your oil will cool. So, after cooking a few you will want to wait until you oil heats back up again before cooking more.

This recipe can be double, tripled, or even quadrupled...

Vermont Apple Cider Donuts

1 cup apple cider
1 cup sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cup all-purpose flour
2 tsp. baking powder
1 tsp.baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
Vegetable oil or shortening -for frying

1 cup cinnamon-sugar mixed

• Boil apple cider in small saucepan until it is reduced to 1/4 cup (8 to 10 minutes) and cool. • Beat sugar with shortening until smooth. • Add eggs and mix well, then add buttermilk and reduced cider. • Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. • Add to liquid ingredients, and mix just enough to combine. • Transfer dough to lightly floured board and pat to 1/2-inch thickness. • Cut with 2 1/2- to 3-inch doughnut cutter. (Reserve doughnut holes and reroll and cut scraps.) • Add enough oil or shortening to fill a deep pan 3 inches deep, and heat it to 375º. • Fry several doughnuts at a time, turning once or twice, until browned and
cooked through (about 4 minutes). • Remove to paper towels with slotted spoon. • While still warm, shake a few at a time in a paper bag containing cinnamon sugar. • Cool on a rack.