Doughnuts
lynnescountrykitchen.net
See Doughnut Recipes Below
Simple Egg Bread Dough makes the most delicately textured base for yeast doughnuts. The dough is deep-fried rather than baked, and the cooking is completed so rapidly that the doughnuts emerge crisp, puffed, and tender - and without a trace of greasiness inside or out.
Several proceses are at work during cooking. As soon as the doughnuts are plunged into hot oil, microscopic pores in their surface admit the oil to help heat the dough through quickly and stimulate the production of carbon dioxide. Within seconds the dough inflates by as much as 50 percent. Then, as the interior reaches 160 degrees, the starches in the dough stiffen, halting its expansion while forming a firm support for the inflated bread. Simultaneously the surface dries, closing the pores, and the crust begins to brown. The change of color signals doneness.
For extra richness, buttermilk, sour cream or yogurt can replace the milk in the dough. The flavor can be enhanced by spices, grated citrus peel or bits of nuts. With filled doughnuts, the range of variations is extended. Although jelly would melt in the heat of frying and ooze into the oil, a light egg-white wash will bind the two layers of dough together well enough to safely hold any firm, thick jam, fruit butter, marmalade or conserve.
As a finishing touch, fried and drained doughnuts of either type can be dusted with granulated or confectioners' sugar while their surfaces are still sufficiently warm to absorb, and hold, the granules.
Baked Doughnuts
Baked Doughnuts 2
Baked Doughnut Puffs
Baked Doughnuts with Cinnamon Glaze
Carnival Jelly Doughnuts
Cinnamon and Nutmeg Crullers
Crullers
French Doughnuts
French Market Doughnuts
Funnel Cakes
Golden Puffs
Jelly Doughnuts
Maine Buttermilk Doughnuts