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Whisk the butter and eggs into the milk mixture. Pour the cooled butter into the milk mixture and add 2 large eggs. Whisk to combine and break up the eggs. Add the flour and salt and knead the dough into a smooth, tacky dough. Add 4 cups all-purpose flour and 3/4 teaspoon kosher salt.
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Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch.
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Mix together the water, sugar and yeast. Set aside until the yeast begins to bubble and the mixture gets foamy, about 10 minutes. Mix in the flour, cornstarch, milk and olive oil. Knead until the dough is smooth. Cover with plastic wrap and set in a warm place for an hour. The dough should double in size.
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Step 1 Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and.
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Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven. Turn dough out onto a floured surface and roll the dough out to just under 1/2" thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total.
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Step 1 - Whisk the dry ingredients in one bowl. Step 2 - and the wet ingredients in another bowl. Step 3 - Stir the wet mixture into the dry ingredients until just combined. Step 4 - Fill the donut cavities and bake for 8-10 minutes, or until a toothpick inserted into the center of the donuts comes out clean.
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Preheat the oven to 375°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
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Variations of this variety of donut include the sufganiyot, Berliner, and bomboloni. 12. Sour cream donut. For something a little different, try a sour cream donut. These donuts have sour cream incorporated into the batter. The result is a delicious cakey texture most will enjoy. 13. Boston Cream Donut.
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Boston Cream Donut. Boston creme donuts are yeast donuts filled with sweet vanilla custard and then topped with a rich chocolate glaze. Named after the Boston cream pie, they deliver the same flavors in a portable, fried dough form. 13. Beignet. Beignets are small, square, French-style doughnuts popular in New Orleans.
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Add 1/2 cup granulated sugar, 1/4 cup shortening, 1 egg, 1 egg yolk, and 1 and 1/2 teaspoons vanilla. Stir it all together with a rubber spatula. Carefully measure 3 and 1/4 cups bread flour (spoon the flour into the measuring cup, then level off the top.) Add the flour to your yeast mixture but don't stir yet.
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Fill a heavy-bottomed pot with about 2 inches of corn oil and bring it to 325 degrees Fahrenheit. Carefully fry the donuts in batches, about 2 minutes on each side. Make the chocolate glaze. Heat up the heavy cream to a light boil and then add the chocolate chips. Submerge them and whisk to mix them together.
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Preheat oven to 325 degrees and place a rack in the upper third of the oven. Generously spray doughnut baking pan with cooking spray and set aside. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Using an electric mixer or kitchen aid, beat the sugar, butter and vanilla together until light and fluffy.
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Instructions. Heat 2 to 3 inches of oil in a deep heavy duty pot to 360°F. Remove biscuits from can and separate onto cutting board. Use a small biscuit cutter or soda cap to cut holes in the center of each biscuit. Fry whole donut dough and donut holes in batches, typically about 1 minute per side. Flip using tongs.
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Some other types of doughnuts, such as jelly or cream-filled, often have a yeast doughnut base. These are full of air pockets and less likely to leave crumbs. Popular Yeast Doughnut Recipes: Yeast Doughnuts. Glazed Yeast Doughnuts. Crispy and Creamy Doughnuts. 02of 20.
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Roll the dough out to 1/2-inch thickness. Cut the doughnuts using a 3-3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet (s), then lightly cover and allow to rest for 30 minutes as you heat the oil.
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First, preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick cooking spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
