Best 4 Grandmas Doughnuts Recipes
Grandmas doughnuts, a timeless culinary treasure, have captivated taste buds for generations. With their soft, fluffy texture, delicate sweetness, and irresistible glazed coating, these doughnuts are a true embodiment of nostalgic comfort. Whether you're a seasoned baker seeking to replicate the cherished flavors of your childhood or a culinary enthusiast embarking on a journey of sweet exploration, discovering the best recipe for grandmas doughnuts is an endeavor that promises both delight and satisfaction.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S LIGHT-AS-A-FEATHER DOUGHNUT RECIPE
Grandma's homemade doughnuts that are delicious and truly, light-as-a-feather.
Provided by Unknown
Yield 8 Large doughnuts + 8 doughnut holes
Number Of Ingredients 13
Steps:
- Place water into a glass measuring cup and warm until it reaches the temperature of a baby's bottle. Add yeast and allow it to activate until it doubles in size. (You can add a pinch of sugar to help "kick start" and speed-up the activation process if you'd like.)
- In a medium saucepan heat milk, sugar, salt and butter over low heat just until butter is dissolved. Cool to room temperature.
- Gently stir yeast into cooled milk mixture. Add slightly beaten egg.
- Add flour (one cup at a time); incorporate well.
- Sprinkle a light dusting of flour onto dry, flat work surface. Knead dough until it resembles a soft baby's bottom.
- Place ball of dough into a large, lightly buttered mixing bowl and add a light coating of butter to the top of the dough. Cover with a clean tea towel and set in a sunny warm spot in your home.
- When dough has doubled in size, gently punch it in the center with your fist; roll it onto your floured working surface.
- Using a rolling pin, roll dough out to 1/2" thickness. (You may need to add additional sprinkles of flour to prevent sticking.) Cut doughnut shapes out using a doughnut cutter or two different sized biscuit cutters (3-inch and a 1 1/2-inch).
- Place doughnut on baking sheets lined with silicone baking mats or parchment paper. Cover again with tea towel and place back in sunny warm spot.
- When doughnuts have doubled in size, remove tea towel.
- Fry in oil that has been preheated to 375 degrees F. approximately 45 - 55 seconds per side, or until golden brown. Remove doughnuts from oil and immediately place them onto folded paper towels.
- Repeat the frying process for the doughnut holes but shortening the frying time to approx. 30 - 40 seconds.
- In a separarte mixing bowl, combine all glaze ingredients; mix well. Dip each doughnut into the glaze, coating as evenly as possible (dip one, or both sides). Run a long handled spoon through the center of each doughnut, hold it up and allow excess glaze to drip for a couple seconds. Place doughnuts onto cooling rack. (Now is the time to add candy sprinkle, chopped nuts, mini chocolate chips, etc...)
- When the glaze has harden, the doughnuts are ready to serve.
GRANDMA'S CAKE DOUGHNUTS
Best cake doughnuts! Easy to make. Just mix and drop in hot grease!
Provided by Angie D.
Categories Bread Quick Bread Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat about 1 quart oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Mix sugar, eggs, and 2 tablespoons oil together in a mixing bowl.
- Pour milk, vinegar, and baking soda into a liquid measuring cup; milk will become foamy. Add to sugar mixture; mix well. Mix in flour, baking powder, salt, and nutmeg.
- Drop batter by teaspoonfuls into the hot oil until golden, about 1 minute per side, working in batches. Drain doughnuts on paper towels.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 16.8 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 199.2 mg, Sugar 8.8 g
GRANDMA'S OLD-FASHIONED CAKE DONUTS
This is a recipe handed down from my Grandma Thayer. My family tradition is to make these old-fashioned cake donuts Christmas morning. Enjoy! Roll warm donuts in sugar and cinnamon, if desired.
Provided by Michael Yeo
Categories Bread Quick Bread Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.
- Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.
- Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.
Nutrition Facts : Calories 595 calories, Carbohydrate 83.5 g, Cholesterol 73.8 mg, Fat 24.7 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 6.2 g, Sodium 579.6 mg, Sugar 35.7 g
GRANDMA CLARKS FRIED DONUTS
These are my grandma Clark's donuts. Our family LOVES them! They always go over quickly. I also entered them into the local fair and won a blue ribbon with them! They actually do last more than 1-2 days and taste OK although soggy. I prefer them fresh, warm, and crunchy. The yield is just a guess, I never remember how many they make and by the time I think to count half are gone:) I fry mine 3 at a time in a fry daddy in vegetable oil, my grandma uses a square electric skillet and fries 4-6 at a time.
Provided by MinnMomof2
Categories Breads
Time 13m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Mix sugar, spices, salt, and baking powder.
- Add shortening and vanilla; mix.
- Add eggs, mix.
- Add milk and flour; mix.
- Drop into hot oil using donut dropper. (if mixture is too thick mix in a bit of milk-too thin a bit of flour).
- Fry in oil turning when first crack appears. -be careful not to crowd.
- Remove and place on either a drying rack or brown paper bag to drain oil.
- Ice while warm with powdered sugar icing.
Nutrition Facts : Calories 152.4, Fat 2.1, SaturatedFat 0.7, Cholesterol 17, Sodium 185.9, Carbohydrate 31.1, Fiber 0.5, Sugar 18.2, Protein 2.5
Tips:
- Choose the Right Oil: For frying doughnuts, choose an oil with a high smoke point, such as canola, grapeseed, or peanut oil. Avoid using olive oil, as it has a low smoke point and can burn easily.
- Use a Thermometer: When frying doughnuts, it's important to use a thermometer to monitor the oil temperature. The ideal temperature for frying doughnuts is between 350°F and 375°F. If the oil is too hot, the doughnuts will brown too quickly and the inside will be raw. If the oil is too cold, the doughnuts will absorb too much oil and be greasy.
- Don't Overcrowd the Fryer: When frying doughnuts, don't overcrowd the fryer. This will cause the oil temperature to drop and the doughnuts will not cook evenly. Fry doughnuts in batches of 3 or 4 at a time.
- Drain Doughnuts Properly: After frying doughnuts, drain them on paper towels to remove excess oil. This will help keep the doughnuts crispy.
- Glaze or Dust Doughnuts While Warm: If you are glazing or dusting doughnuts, do it while they are still warm. This will help the glaze or dust adhere to the doughnuts.
Conclusion:
These recipes can be a delicious addition to any breakfast, brunch, or dessert menu. With a little bit of practice, you can make perfect doughnuts at home that are sure to impress your family and friends. Just remember to follow the tips above and you'll be sure to have success. So what are you waiting for? Get frying!
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