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The idea for Donut Day began on the battlefields of France during World War I when Salvation Army workers served coffee and doughnuts to soldiers in the trenches. Rations were poor so the doughnut idea was conceived as a means of bringing the soldiers cheer. Doughnuts were not the reason Salvation Army workers were in the fighting zones of France. Those men and women were there primarily to give spiritual aid and comfort to the American soldier and his allies. They were there to be a link with home and family.

The first doughnut machine was invented in 1920, in New York City, by a man named Adolph Levitt, a refugee from czarist Russia. Levitt's doughnut machine was a huge hit causing doughnuts to spread like wildfire.

By 1934, at the World's Fair in Chicago, doughnuts were billed as "the hit food of the Century of Progress". Seeing them made by machines "automatically" somehow made them seem all the more futuristic.

Legend says that dunking a donut first became a trend when actress Mae Murray accidentally dropped a donut in her coffee one day at Lindy's Deli on Broadway. In the 1934 film It Happened One Night newspaperman Clark Gable teaches young runaway heiress Claudette Corbet how to "dunk". In 1937 a popular song proclaimed that you can live on coffee and doughnuts if "you're in love".

During World War II, Red Cross women, known as Doughnut Dollies, passed out hot doughnuts to the hard fighting soldiers.

Today, in the United States alone, over 10 billion doughnuts are made every year.

Just imagine digging in the ground and finding fossilized bits of doughnut. This actually happened in 1800 when archaeologists found fragments of what appeared to be donuts in the middens of prehistoric Native American settlements.

The doughnuts we now know and love, supposedly came to New Amsterdam (Now Manhattan) with the Dutch, under the name of olykoeks - oily cakes. Dutch immigrants discovered fried cakes when, supposedly, a cow kicked over a pot full of boiling oil onto some pastry mix - thus the birth of the golden brown delight. Wonder if that was "Mrs O'Learys cow????

DONUT SEEDS: A Must in Every Garden

Where to Plant: Any sunny location, preferably close to a coffee shop

When to Plant: Anytime is good, but iced donuts grow better in winter.

Care: Plant in rows 5 feet apart at least 10 feet deep. For the best results when planting use 2 people, one to do the actual digging, the other to clean the dirt from his teeth. If you prefer glazed donuts sprinkle 1 tsp sugar on each donut blossom. Many people use manure on their donuts, but whipping cream has a better flavor.

Special Notice: It is feared that individuals associated with INTERNATIONAL DONUT INSTITUTE (IDOT) may have mixed common breakfast cereal into our seed stock. For protection please compare your donut seeds with the illustration below.

COMMON DONUT SEED: 0
COMMON BREAKFAST CEREAL: 0

Note the big difference!

Guarantee: If for any reason you are not 100% satisfied dig up the seeds and return this package unopened to the AMERICAN DONUT SEED SOCIETY, for a refund!

OLD FASHIONED DOUGHNUTS
Thank you, Mary

2 cups flour - self rising
1/8 teaspoon nutmeg
2 tablespoons Crisco
1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup buttermilk

Sift flour,add nutmeg,sift twice more. Cream shortening, blend in sugar thoroughly. Add beaten egg and vanilla. Alternately add the dry ingredients and buttermilk stirring only until well mixed. Chill dough before rolling. Using a lightly floured board, roll out and cut with a floured cutter. Fry in a deep fryer heated to 375 degs. Fry until golden brown. Drain on paper towels and if desired, roll in sugar, powdered sugar or cinnamon and sugar.


DROP DOUGHNUTS

1 cup sugar
2 eggs
1 tablespoon melted butter
1 cup sweet milk
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla

Cream sugar and eggs, add other ingredients. Drop from a teaspoon in hot oil until brown.


DOUGHBOY DOUGHNUTS

1 tablespoon shortening
2 cups sugar
2 eggs, beaten
1 3/4 cup sweet milk
5 cups flour
5 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon salt

Mix shortening and sugar, add beaten eggs and milk, then the sifted dry ingredients. Knead lightly, roll and cut with a doughnut cutter. Drop in hot lard until golden brown. Dust with powdered sugar


SOUR CREAM DOUGHNUTS

3 cups flour
1 teaspoon soda
1 cup sugar
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 egg

Combine in the order given. Add enough flour to make dough stiff enough to roll. Toss one-half of the mixture on floured board and knead slightly. Roll out to 1/4 inch thickness, cut with doughnut cutter. Fry in deep fat, when brown, drain on brown paper. Roll and cut remaining dough. Roll in powdered sugar.


POTATO DOUGHNUTS

2 potatoes boiled and mashed
1 cup sugar
A piece of lard the size of an egg
1 egg
1/2 cup sweet milk
3 teaspoons baking powder
Flour to stiffen

Combine all ingredients - roll out and cut with floured cutter. Deep fry until doughnuts rise to the top and are brown, turn to brown other side


POTATO DOUGHNUTS REVAMPED

1 cup mashed potatoes
1 teaspoon butter
2 cups sugar
3 eggs
1 cup sweet milk
5 cups flour
4 teaspoons baking powder
Dash of nutmeg
Dash of salt

Combine potatoes, butter, sugar and eggs and mix well. Then add rest of ingredients. Deep fry until brown


PUFF BALLS

3 eggs
1 cup sugar
1/2 pint of water
1/2 pint of milk
1 teaspoon of salt
1/2 teaspoon vanilla
2 teaspoons baking powder
4 cups flour

Mix all ingredients together, roll out and cut and drop in hot lard


HONEY DOUGHNUTS

1 egg, well beaten
1 cup sweet milk
1 cup honey
2 tablespoons shortening
1 tablespoon cream of tartar
1 tablespoon soda
Dash of salt
Flour

Cream shortening and honey together, add egg, then milk, cream of tartar, soda and salt. Mix well. Add enough flour to make dough stiff enough to roll out and cut. Fry in hot lard.


BUTTERMILK DONUTS

2 cups of sugar
2 tablespoons shortening
2 tablespoons butter
1 pint of buttermilk
1 teaspoon soda
Flour
Flavoring of choice

Cream sugar, shortening and butter. Add milk, soda and flavoring. Add enough flour to make dough stiff. Fry in hot lard


FRAU MAIER'S DOUGHNUTS
Thank you, Eleanor

3 tablespoons lard
3/4 cup sugar
2 eggs
1 teaspoon salt
3 cups warm milk
1 cake yeast
8 cups flour
Sugar
Cinnamon

Dissolve yeast in warm milk. Blend lard,sugar and eggs,mix well. Add salt and milk-yeast. Stir flour into mixture. Let rise 2 hours, roll out, cut. Let rise again and fry in hot shortening. Roll in sugar and cinnamon while still warm.


ORANGE DOUGHNUTS

2 tablespoons butter
1 cup sugar
2 eggs, beaten
1 teaspoon grated orange rind
Flour enough to make a soft dough
1 teaspoon salt
3 teaspoons baking powder
1 cup milk

Cream butter and sugar. Add beaten eggs and orange peel. Start with 3 cups flour sifted with baking powder and salt. Add flour and milk alternately. Add more flour if need, keeping dough soft. Turn on floured board, roll out 1/2 inch thick; cut into rings. Let rise until light. Fry in hot lard until brown. Roll in sugar.


LEMON YEAST DOUGHNUTS

1 yeast cake
2 tablespoons warm water
1/2 cup butter
1 cup milk
1 teaspoon lemon extract
1 1/2 cups sugar
1/2 teaspoon salt
3 eggs, well beaten
Flour - about 4 cups

Dissolve yeast in warm water. Cream butter and sugar. Heat milk, sugar and salt. Cook until luke warm. Add the yeast,milk, well beaten eggs and sugar mixture and continue beating. Work in enough flour to make a soft dough. Cover and let rise to double in bulk. Turn onto floured board; roll to 1/21 inch thickness and cut with floured cutter. Let rise again. Fry in hot shortening until brown. Roll in sugar.


RAISED SPUDNUTS

1 cup butter
3/4 cup sugar
1 1/2 cup mashed potatoes
1 1/2 cup scalded milk - cooled
1 1/4 teaspoon salt
2 packaged dry yeast
1/2 cup warm water
3 eggs
8 cups flour (approximately)

Cream butter, sugar and potatoes. Add scalded milk and salt. Mix yeast in warm water and add to butter mixture. Beat in eggs and add flour, gradually kneading until smooth. Let rise 1 1/2 hours or until doubled in size. Punch down and let rise again for 30 minutes or until almost doubled. Knead to remove air bubbles. Roll out on floured board, cut with doughnut cutter,let rise an hour and fry in hot shortening.


POTATO DOUGHNUTS

3 tablespoons shortening
3/4 cup sugar
3 eggs, well beaten
1 cup mashed potatoes
2 3/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon mace
1/8 teaspoon nutmeg
1/2 cup milk

Cream shortening and sugar. Add eggs and mashed potatoes. Sift flour, baking powder and salt and spices together several times. Add to cream mixture alternately with milk. Roll out 1/3 to 1/2" thickness. Cut and fry in hot shortening. Drain on brown paper and roll in sugar

Note: allspice, cinnamon, or ginger may be substituted for the mace


HOT JAM DOUGHNUTS

2/3 cup milk
1 tablespoon unsalted butter
1 ¼ cup flour
1 ½ teaspoon instant yeast
¼ teaspoon salt
2 teaspoons sugar
1 egg
Oil for deep-frying
Granulated sugar for rolling the doughnuts
½ cup raspberry jam

Warm milk and butter together in a saucepan, then take it off the heat when the butter is melting. Put flour, yeast, salt and sugar in a bowl. Beat egg into warmed milk and pour into bowl of dry ingredients. Using a dough hook or your hands, knead the dough until it is smooth and silky - about 10 minutes by hand. Place in a greased bowl, cover with cling film and allow to rise in a warm place until doubled in size, between one to two hours. Punch the dough down and knead again to make smooth. Cut in half and roll into two 25cm logs. Cut each log into 12 pieces, roll each into a rough ball and place on a baking paper-lined tray. Cover loosely and allow to rise for a further 15 minutes. Heat oil in the deep-fryer to 190C. Cook the doughnuts, a few at a time, for five minutes, flipping over halfway so they brown evenly. Remove and drain on a paper towel, then roll in sugar to coat. Place jam in a piping bag with a small nozzle (or use a sauce bottle with a plastic nozzle) and pipe a small amount of jam into the center of each doughnut. Makes 24


GREEK FINGER DOUGHNUTS

¾ cup flour
Pinch each of salt
½ teaspoon sugar
1 package yeast
2/3 cup lukewarm water

Place flour, salt and sugar into a large bowl. In a medium bowl dissolve the yeast with the lukewarm water then pour on to the dry ingredients and whisk until smooth. Cover with cling film and leave in a warm place to rise.

Preheat deep fryer. Once the dough has doubled in size, using your hands, squeeze golf-ball size doughnuts straight into the deep fryer. Cook evenly, stirring continuously, until golden brown.

Serve immediately with macerated strawberries. Don't let them go soggy. Serves 4 (makes about 20)

Macerated Strawberries

1 quart fresh strawberries
1 cup powdered sugar
¾ cup pink sparkling wine

Combine and place in refrigerator for 2 hours before serving.


PISKOTA FANK - Hungarian Doughnuts

1 yeast cake or 1 packet active dry yeast
4 ounces. warm milk
8 ounces butter
4 whole eggs
4 egg yolks
5 tablespoons sugar
5 tablespoons sour cream
8 ounces plain flour
1 egg, beaten

For the Cream mixture:
10 ounces milk
2 tablespoons sugar
4 egg yolks

Dissolve the yeast in the warm milk and set aside. Meanwhile, place the butter in a large mixing bowl and beat until creamy. Add the 4 whole eggs and mix well then beat in the 4 egg yolks until well incorporated. Add sugar and sour cream mix well then add the flour and the yeast mixture. Beat until smooth. Set aside for about 30 minutes to rise until doubled in size. Turn the dough onto a lightly dusted work surface and roll out to 18mm/3/4 -inch thickness. Cut into circles with doughnut cutter. Transfer to lightly greased baking trays and leave to rise for 30 minutes. Preheat the oven to 350F

Brush top of the doughnuts with beaten egg and bake 30 minutes.

Meanwhile, place the milk, egg yolks and sugar over low heat in double boiler or in a heatproof bowl placed over a pan of very hot water. Cook, stirring constantly, until mixture is smooth. Set aside to cool. Serve the doughnuts with the cream poured over the top


BACON WITH MAPLE GLAZE DONUTS

Glaze:
1 1/4 cups powdered sugar
1 teaspoon vanilla
1/4 cup Grade B maple syrup

Donuts:
1/4 pound bacon
3 and 1/3 cups all-purpose flour
1 and 1/4 cup sugar
3/4 cup milk
2 large eggs
2 tablespoons shortening
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Vegetable oil - for frying

In a deep fryer, add vegetable oil so the oil is about 3 inches deep. Heat oil to 375 degrees. Cut bacon in small pieces and fry brown but not real crisp. Let cool and then crumble. In a large mixing bowl, take 1 and 1/2 cups of the flour and add the sugar, salt, cinnamon and nutmeg. In a separate bowl, lightly beat the eggs. Add milk and stir.

Add wet ingredients to dry ingredients. Add shortening. Mix with an electric beater set to low speed for about 30 seconds - making sure to occasionally scrape batter down that sticks to the side of the bowl.

Increase beater speed to medium and beat for an additional 2 minutes - adding a bit of remaining flour every 10 or 15 seconds until all flour is used. Mix in bacon pieces.

Turn dough out onto a well-flour surface. Sprinkle a little flour over the top of the dough. Roll out dough until its about a 1/2 inch thick. Cut out individual donuts with a donut cutter. Dust the cutter with a little flour to avoid sticking. Carefully, drop donuts into hot oil: wear a cooking glove or oven mitt and transfer donuts to oil using a spatula. As the donuts cook, they will rise to the surface of the oil. When they do, flip them with the spatula. Fry them for about 1 minute per side - until golden brown. Transfer completed donuts to stacked paper towels to drain off excess oil.

Make a glaze of powdered sugar, vanilla and maple syrup. While donuts are warm, heartedly drizzle with glaze.


APPLE DONUTS

3 ounces butter
2 ounces sugar
1 teaspoon vanilla
1/2 tablespoons cinnamon
2 egg yolks
9 ounces flour
2 teaspoons baking powder
1/2 cup milk
2 tablespoons Cherry Brandy
2 egg whites
9 ounces sour cherries

Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. Mix baking powder under flour and mix, alternating with the milk and the brandy under the butter mix. Beat the egg whites until stiff and fold into dough mix. Add the drained cherries or apple slices to all. Heat oil in deep fryer and put tablespoons full of the dough into the very hot oil and bake until they are golden brown. Drain on paper towel and sprinkle with sugar.


BANANA DOUGHNUTS

2 1/2 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1/2 cup honey
1 banana
2 tablespoons butter or margarine
1/2 cup sour cream
1/2 teaspoon vanilla
Fat for deep frying

Sift together dry ingredients. Beat eggs until light. Add honey gradually and continue beating until well mixed. Beat in mashed banana, butter, sour cream and vanilla. Stir in flour mixture. (Dough should be soft.) Chill 2 hours or longer. Roll out on floured board about 1/4-inch thick. Cut with doughnut cutter. In deep fat heated to 370 F, fry a few at a time. (Fry the holes as well as the doughnuts.) Turn doughnuts when they rise to the surface and are brown on the underside. Fry until brown on both sides.

Remove from fat and drain thoroughly.

Note: May form into long rolls and twist together to form crullers, cutting off every 2 inches.


AMBER DOUGHNUTS

1/4 cup butter (see note)
1 cup cake flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons dried buttermilk powder
2 eggs
6 tablespoons amber ale
Powdered sugar

Preheat oven to 375 degrees. Melt butter and let cool. Sift flour, sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder together in a large mixing bowl. In a separate bowl, whisk together eggs, melted butter and beer until well-blended. Grease the doughnut pan (or a muffin pan with 6 miniature Bundt cups) with a generous amount of butter or vegetable shortening. Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not over-mix, or the doughnuts will be tough). Fill each doughnut form half-full. Bake on the middle rack for 8 to 9 minutes for miniature doughnuts, 9 to 12 minutes for regular-size doughnuts. The doughnuts should not be browned on top. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar. Makes 6 or 24 mini's.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.


COTTAGE CHEESE DONUTS

1 (15-ounce) carton low fat cottage cheese
4 eggs
1/3 cup Canola oil
1/2 teaspoon baking powder
2 teaspoons lemon rind
1/4 teaspoon salt
1/2 cup sugar
2 cups flour
Powdered sugar for decoration

In a bowl combine enough flour, to make pliable dough, add cottage cheese, eggs, oil, baking powder, lemon rind, salt and sugar. Mix well. Heat the oil until very hot. Make round balls from the dough (about 1-inch in diameter). Roll in flour and fry until lightly brown. Drain on a paper towel. Sprinkle with powdered sugar. This recipe makes 15 doughnuts.

Note: These doughnuts are best eaten hot.


SPICED CAKE DOUGHNUTS
Thank you, Lauren

3 cups sifted unbleached, all-purpose flour (sift before measuring), plus more, as needed, for dusting
1 cup cake flour
1 tablespoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons table salt
1 cup mini chocolate chips
3 extra-large eggs, at room temperature
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
4 generous tablespoons shortening, melted

To assemble the doughnut dough: Whisk the sifted flour with the cake flour, baking powder, baking soda, salt, cinnamon and nutmeg. Sift this into another bowl. (If planning to add either of the optional embellishments, whisk them in now.) In the bowl of an electric mixer, fitted with a paddle attachment (or using a wooden spoon). Beat the sugar with the eggs, until light-colored and increased in volume (mixture will be loose). Blend in the vanilla. In a separate bowl, whisk the sour cream, shortening and milk together, until well blended. Add the sour cream mixture to the egg mixture, alternating with the dry ingredients and, when blended, chill the dough for 2 hours.

When getting ready to shape doughnuts, place a large wide pot on the stove and fill it half way with fresh vegetable oil. Attach a deep-fry thermometer to the side of the pot, making sure that the mercury tip is suspended half way down the depth of oil (so it does not touch the bottom of the pan). Heat the oil to between 365oF and 375oF, and maintain this temperature while you cut your doughnuts.

Turn the chilled dough out onto a lightly floured surface and knead the mixture gently and superficially, just to smooth out the exterior. Pat, then roll the dough out, 1/2-inch thick and cut out doughnuts and holes, using a floured doughnut cutter. Fry the doughnuts until golden, turning them once, about 1 to 1 1/2 minutes on each side, keeping an eye on your thermometer and regulating the heat so the oil doesn't either get too hot or cool down too much. Remove the doughnuts with a slotted implement, and let them drain on paper towels. .Drain them well on doubled paper towels. Line several wire cooling racks with doubled paper towels. Yield: 16 to 20 three-inch doughnuts


AMISH DOUGHNUTS

1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
6-1/2 cups flour
1 teaspoon nutmeg
3 egg yolks
1/2 cup mashed potatoes
2 cups scalded milk
2 cakes yeast

Blend shortening into sifted dry ingredients. Combine egg yolks with potatoes. Add to dry ingredients. Add yeast to cooled milk. Gradually blend into other mixture. Let rise for 40 minutes. Cut and let rise again. Roll dough 3/8-inch thick. Fry in hot fat. Glaze.

GLAZE: Add 3 tablespoons water to 1 cup powdered sugar. Dip donuts into mixture.


BRIGHAM YOUNG'S DOUGHNUTS

This original recipe for buttermilk doughnuts was contributed by Sister Naomi Young Schettler, a granddaughter of Brigham Young. A favorite with Brigham Young, the doughnuts became so popular that they eventually were sold at the Zion's Cooperative Mercantile Institution department store in Salt Lake City.

1 quart buttermilk
2 1/2 cups sugar
4 eggs
6 tablespoons butter
3 teaspoons nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder (Baking powder should be omitted for a more authentic version)
1 teaspoon salt Flour Lard

Combine ingredients, kneading in enough flour to make a soft dough, not too sticky. Roll out and cut into doughnuts. Fry in deep, hot lard.

(This version makes about 60 doughnuts and is probably very close to the original recipe if the baking powder is omitted.

Source: Ensign Magazine, Feb. 1976


MENNONITE APPLE FRITTERS

1 1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 egg
4 apples pared and diced (2 cups or more)
Hot Oil

Blend dry ingredients. Beat egg and add milk...pour into flour mixture and stir until smooth. Add apples to batter and blend. Drop batter from spoon into hot oil. Cook until golden on one side...turn and cook until done.


SHAKER DOUGHNUTS

1 cup sugar
1 cup milk
2 eggs, beaten
1 teaspoon melted butter
3 1/2 cup flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Stir milk, sugar, butter and eggs together. Sift flour, baking powder, baking soda and salt together. Gradually add dry ingredients to milk mixture. Beating to a stiff dough. Roll out on lightly floured board having dough be 1/2 in thick. Cut with doughnut cutter or small and large glasses. Fry in hot oil 375° until golden brown turning once. Drain on brown paper. Warm doughnuts can be shaken in bag of cinnamon and sugar if desired.


BEIGNETS - A French Doughnut
Thank you, Cathy T

Beignet is Cajun trench for "French Donut". Cafe Du Monde in New Orleans popularized this tasty, classic Cajun treat.

1/2 cup shortening
1/2 cup sugar
1 tsp salt
1 cup boiling water
1 cup evaporated milk
2 packages yeast
¼ cup warm water
2 eggs, well beaten
6 1/2 cup plain flour

Cream together shortening, sugar, and salt. Add one cup boiling water and one cup milk. Set aside.

Mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the mixture and mix well. Add 3 1/2 cups flour and beat with spoon. Add another 3 cups of flour and mix. Put the dough in a greased covered container in the refrigerator.

When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch squares with a knife. Use knife to cut 1/2 inch slit in the middle of each square. Fry in deep fat about 360 degrees until golden brown on both sides. Powdered sugar may be sprinkled on top. Drain on paper towels. Dough may be kept in refrigerator for a few days.


CHANUKAH DOUGHNUTS
Thank you, Zee

1/4 cup warm water
1 tablespoon sugar
2 packages dry yeast
1/2 cup orange juice
1/4 pound margarine or butter
5 tablespoons sugar dash salt
2 eggs lightly beaten
3 cups all-purpose flour

In a heavy pot, heat oil to 350 to 375° F. Dissolve 1 Tablespoon sugar in water and add yeast. To proof mixture, put in a warm, moist place. You can create an ideal place for the yeast to proof by placing a bowl of hot water in your oven or microwave, then placing the yeast mixture inside and shutting the door. You do not need to turn on the oven/microwave.

While yeast proofs, heat the orange juice together with the margarine or butter, 5 tablespoons sugar, and salt in a small pan. When cooled to lukewarm, pour into bowl and add beaten eggs and proofed yeast mixture. Stir to mix. Add flour and make into a pliable dough. Knead on floured board. Place in greased bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down.

Lightly roll out dough, enough that it can be cut easily but without rolling it out into a thin sheet as you would for cookies. Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. Allow to rise for 20 minutes. or longer.

Fry in preheated oil until nicely browned on both sides. Drain on paper towels. Sprinkle with confectioners sugar or cinnamon and sugar mixture. These may also be served with honey or jam and may be reheated to restore freshness. Makes 18 - 24, depending on size.


ISRAELI JELLY DONUTS

2 cups sifted flour
2 eggs
1/2 teaspoon salt
1/4 cup sugar
1 1/4 oz dry yeast- 1 package
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
2 cups lukewarm water
1/4 cup Cognac
Vegetable oil for frying
Jam of your choice
Powdered sugar

Place 2 cups flour in bowl with the salt, sugar, yeast, and vanilla. Mix well and add the oil, water, and cognac. Mix until smooth. Add the eggs and mix again. Add the remaining flour as needed until a smooth, elastic texture is obtained. Allow to rise until doubled in volume. Knead, then roll out the dough with a rolling pin to a thickness of about 1/2 inch, cut into rounds with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil until golden brown. Drain on paper towels and inject with jam using a piping bag, then roll in powdered sugar. Makes 6 to 12 donuts, depending on size.


BOSTON CREME FILLED DONUTS

1 cup milk
1/3 cup sugar
3 egg yolks
1 pinch of salt
2 1/2 tablespoons all - purpose flour
1 teaspoon vanilla extract

Chocolate glaze:
2 ounces semisweet chocolate
1 tablespoon unsalted butter
1 teaspoon vanilla
2 cups sifted confectioners' sugar

Combine the milk and half the sugar in a non-reactive saucepan. Whisk once and place over medium heat to come to a boil. Meanwhile, whisk the yolks and salt in a bowl and whisk in the remaining sugar. Sift the flour over the yolks and mix in. When the milk boils, whisk a third of the boiled milk into the egg mixture, whisking constantly. Continue whisking until the cream thickens and comes to a boil.

Remove from the heat and whisk in the vanilla. Before chilling the pastry cream, recheck the recipe in which it is used for other ingredients to be added before the pastry cream is chilled. Pour the cream into a heat-proof glass or stainless-steel bowl or pan. Press plastic wrap directly against the surface of the cream. Chill immediately. Use the pastry cream by the end of the following day.

Chocolate Glaze: In the top of a double boiler set over simmering water melt semi-sweet chocolate with unsalted butter. Stir in milk and vanilla and combine the mixture well. Add gradually sifted sugar, beating and beat the glaze until it is smooth.


HEIZENBLOZEN - Snowballs

2 eggs Pinch salt
1-1/8 cups flour
1/2 cup powdered sugar
1 tablespoon cinnamon Vegetable oil for deep frying

Mix eggs, salt, and flour and knead until soft and elastic. On a floured surface, roll the dough out into a thin sheet. Cut into 2-inch squares with a pastry cutter. Make a slit through the center of each square and pull one corner through the slit. Drop into deep hot oil and fry until a delicate brown, turning if necessary. They fry quickly and will puff up into various shapes while frying. After removing them from the pan, place the pastries on paper towels to drain off excess oil and, while they are still hot, dust with powdered sugar and cinnamon. The dough can also be shaped into a rosette, or a pinwheel.


PINEAPPLE DOUGHNUTS

1 (8 1/2 ounce) can crushed pineapple
1 egg, slightly beaten
2 cups biscuit mix
3 tablespoons Granulated sugar
1/4 teaspoon nutmeg
Shortening

Pineapple Glaze:
1 cup sifted confectioners' sugar
1 1/2 tablespoons pineapple syrup

Reserve 1 1/2 tablespoons pineapple syrup for glaze. To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough. Heat shortening to 375 degrees F. Drop dough by teaspoonful into hot fat; fry to golden brown, about 3 minutes, turning once. Remove with slotted spoon; drain on paper towels.

Dip some of doughnuts into pineapple glaze, others in confectioners' sugar or cinnamon sugar. Serve warm. Makes 2 1/2 to 3 dozen.

For glaze, combine confectioners' sugar and pineapple syrup; mix until smooth. Enough for 12 to 15 donuts.


BAKED CINNAMON APPLESAUCE DOUGHNUTS

2 packages dry yeast
1/4 cup warm water (105-115 degrees F)
1/2 cup granulated sugar
1 1/4 cups unsweetened applesauce
3 tablespoons melted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 eggs
5 3/4 cups all-purpose flour, divided

Topping:
1/2 cup butter, melted
3/4 cup sugar
2 teaspoons cinnamon

In a large bowl dissolve yeast in warm water, let stand 5 minutes. Add sugar, applesauce, melted butter, cinnamon, nutmeg, salt, eggs and 3 cups of the flour. Beat at low speed of an electric mixer until moistened, then beat at medium speed for an additional 2 minutes. Stir in 2 cups or more of flour, 1/2 cup at a time, to form a soft dough. Turn out onto a well-floured surface. Knead until smooth and elastic (about 5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface. Roll dough to 1/2-inch thickness; cut with a lightly floured 2 1/2-inch doughnut cutter. Combine doughnut holes and any remaining scraps of dough; roll to 1/2-inch thickness and cut as before. Place doughnuts on greased baking sheets; brush tops of doughnuts with the 1/2 cup melted butter. Let rise, uncovered, in a warm, draft-free place for 40 minutes.

Combine 1/2 cup sugar and 1 teaspoon cinnamon in a large zip-top heavy-duty plastic bag, and set aside. Bake doughnuts at 425 degrees F for 8 minutes or until golden. Immediately brush remaining melted butter over baked doughnuts; add doughnuts to plastic bag. Seal the bag and shake to coat.

Makes 3 dozen


APPLE CIDER DOUGHNUTS

1 cup apple cider
1 cup granulated sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Vegetable oil or shortening (for frying)

Glaze:
2 cup confectioners' sugar
1/4 cup apple cider

Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; 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; 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 re-roll and cut scraps. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375 degrees F. 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.

For glaze, mix confectioners' sugar and cider. Dip doughnuts while warm; serve warm. Serves 20

Source: Chicago Tribune, January 15, 1997


ENGLISH CAKE
Thank you, Philip

The traditional doughnut recipe. These are probably the best known English cake but are quite unusual inasmuch as they are yeast based but are cooked by deep-frying.

1/2 ounce fresh yeast
1/2 teaspoon sugar
4 tablespoons butter
4 cups plain flour
1/2 teaspoon salt
2 free-range organic eggs
1/2 pint organic milk
1/2 ounce fresh yeast
Organic red jelly
Oil for deep-frying

Cream the yeast with the sugar. Rub the butter into the flour and add the salt. Stand the mixture in a warm place for 10 minutes. Make a well in the center of the mixture. Beat the eggs and pour them and the milk into the flour mixture. Add the yeast and mix to a dough. Leave to rise in a warm place for one hour. Put dough onto a floured board and roll out to 1/2 inch thickness. Cut dough into rounds. Put a teaspoonful of jelly into the center of half of these rounds. Moisten the edges of the rounds and put a plain round on top. Press the two edges together. Put into patty tins in a warm place for about 30 minutes. Fry in deep oil, drain and roll in sugar.


BELGIUM OLLIEBOLLEN (Doughnuts)
Thank you, Deborah

"My husband's family resides in Holland. This traditional recipe is prepared on New Year's Eve."

4 eggs
1 teaspoon salt
1 1/2 cups white sugar
6 cups flour
6 teaspoons baking powder
1 teaspoon nutmeg
4 cups milk
1 1/2 cups currants
1 1/2 cups raisins
Vegetable oil
Icing sugar

Combine eggs, salt and sugar. Beat well. Sift flour, baking powder and nutmeg together. Add to first mixture, alternately with milk. Add raisins and currants. Mix well . Place oil in large saucepan or deep fryer. Bring to approximately 375 degrees F. Drop spoonfuls of batter in hot oil. Deep fry until golden brown. Drain well and dip in icing sugar.

"This might be traditional for New Year's Eve, but it's too good to eat only once a year! If using a saucepan, make sure it's quite deep, and use lots of oil."

Source: Cookbook Heaven


GREEK DONUTS
Thank you, Andrea

Loukoumades have always been a popular sweet treat in Greece. In the streets off Omonia Square and Syntagma Square in Athens there used to be several wonderful sweet shops serving little plates of delectable Loukoumades dripping in honey syrup, a welcome respite for the tired shoppers and passers by.

1 cup plain flour
1/4 teaspoon salt
3 teaspoons dried yeast
1 cup warm water
Vegetable oil

Syrup:
1 teacup sugar
1/2 teacup honey
1/2 teacup water
1 -2 teaspoons cinnamon

Sift the flour into a large mixing bowl, add the salt and mix the dried yeast into the flour. Using lukewarm water (if its too hot it will kill the yeast), slowly add to the flour, mixing in with an electric mixer until all the water has been added and the mixture is smooth and slightly frothy. Don't take too long doing this. Cover with a clean tea towel and leave it in a warm place for about one hour or until it has doubled in size and it looks frothy. When the doughnut batter is about ready, first make the syrup by adding all the ingredients into a small saucepan, bring to the boil and simmer for about 5 minutes or until lightly thickened. Keep warm to serve hot with the donuts.

To deep fry the donuts you can use a deep-fryer or a deep saucepan. Fill with oil and heat to very hot but not smoking. Take a teaspoon, dipping it in water first to prevent the mixture sticking, take a teaspoon of mixture and drop it in the hot oil. Cook about 6 - 8 donut puffs at a time, depending on the size of your fryer. The loukoumades will puff up and rise to the top of the oil very quickly. Turn them over and as they turn golden color, take them out with a slotted spoon and place on some absorbent paper to remove any excess oil. Repeat with the rest of the dough or as many as is needed.

Serve about 4 or 5 of the hot loukoumades on a small plate, drizzle the honey syrup over them and then sprinkle a light dusting of cinnamon over the top.


SPANISH DOUGHNUTS

1/4 cup butter or margarine, Cut into small pieces
1/8 teaspoon salt
1-1/4 cups all purpose flour, sifted
3 eggs
1/4 teaspoon vanilla extract
Salad oil for deep frying

1/2 teaspoon cinnamon
1/2 cup sugar

In a medium saucepan, combine butter with 1/2 cup water. Stir over low heat until butter is melted. Bring just to boiling; add salt, and remove from heat. Add flour all a once; beat very hard with a wooden spoon. over low heat, beat until very smooth-about 2 minutes. Remove from heat; let cool slightly. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Continue beating until mixture has a satinlike sheen. Meanwhile, in a deep skillet or deep fryer, slowly heat salad oil (at least 1-1/2 inch) to 380* on deep fry thermometer. Press the doughnut mixture through a large pastry bag with a large, fluted tip, 1/2 inch wide. With wet scissors, cut batter into 2 inch lengths as it drops into hot oil. Deep fry, a few at a time, 2 minutes on each side, or until golden-brown. Lift out with slotted spoon; drain well on paper towels.

Meanwhile combine cinnamon and sugar in a medium bowl. Toss drained doughnuts in sugar mixture to coat well. Serve warm


IRISH JAM DOUGHNUTS

2/3 ounce Butterscotch Schnapps
1/3 ounce Baileys Irish Cream
1 dash Grenadine

Pour the butterscotch schnapps into a shot glass, and float the Bailey’s Irish Cream on top of the schnapps. Pour the grenadine through the Bailey’s Irish Cream so that it sinks into the butterscotch schnapps, hence resembling a jam doughnut. Serve. Serve Jam Doughnut in a Shot Glass


AL ROKERS GRILLED GLAZED DOUGHNUTS

8 glazed doughnuts
1 pint vanilla ice cream, softened enough to scoop

Prepare gas or charcoal grill for high-heat direct grilling. Slice doughnuts in half horizontally and grill them, cut-side down for 30 seconds to 1 minute, until toasted. Place half of a doughnut grilled-side up on a dessert plate, top with a small scoop (about 1/4 cup) ice cream, and put the other half doughnut grilled-side down on top. Serve at once.

Source: Al Roker's Hassle-Free Holiday Cookbook


BAKED DOUGHNUTS

5 cups flour
1¾ cup milk
1½ ounces live yeast (packet or cube)
¼ cup butter melted
½ cup sugar
1 egg
1 level teaspoon salt

Mix all ingredients in a mixer for 8 minutes until the dough is smooth and soft. Cover and let it rise for half an hour or until it doubles in size. Knead the dough a little bit and flatten into a 1 inch thick flat circle. Cut out 10 circles, with a diameter of approximately 5 inches across. In the center of the circle make a 1.5 inch hole. If desired, you can use that extra dough to make additional doughnuts. Place the doughnuts on prepared baking sheet. Let the doughnuts rise, uncovered, for another 20 minutes. They’ll become rounder and higher. Preheat the oven to 350ºF/180ºC. Bake the doughnuts for approximately 20 minutes or until they turn golden in color. Let cool and decorate as desired serve with topping/frosting of your choice. Makes 10 doughnuts.

Source: Translated and adapted from Al HaShulchan magazine, December 2008



CHOCOLATE DOUGHNUTS

1 cup whole milk
1 package active dry yeast
2 tablespoons sugar
1 teaspoon salt
2 cups plain flour, plus extra for dusting
2 tablespoons vegetable oil
2 large eggs, beaten Oil for frying

Chocolate glaze:
10 ounces whipping cream
2 ounces unsalted butter
10 ounces plain chocolate, grated
Chocolate sprinkles

Dissolve yeast in 2 tbsp warm milk in a small bowl, then let stand for 5 minutes. Bring rest of milk to a simmer in a heavy saucepan. Remove pan from heat and stir in sugar and salt. Put a cup of flour in the bowl of a mixer with a dough hook. Pour in the milk mixture, 2 tbsp oil, yeast mixture and eggs. Mix until you have a soft dough. Add the remaining flour, then mix for 3–4 minutes or 6–8 minutes by hand. Transfer to a clean bowl, then cover and let the dough rise in a warm place until doubled in size – about 1½ hours. Turn out onto a floured surface and roll to 1cm thickness. Stamp out rounds with a cutter and cut out holes from the centers. Transfer to a floured tea towel, cover with another tea towel and let rise in a warm place for 30 minutes.

Heat the remaining oil in a large saucepan or fryer. Fry the doughnuts one by one for about 2 minutes each, until golden. Drain. Warm the cream in a pan. Place the butter and chocolate in a bowl and pour over the cream; stir until smooth. Generously drizzle chocolate glaze over the doughnuts and top with the chocolate sprinkles.


CARNIVAL DOUGHNUTS

4 ½ cups flour
4 teaspoons fresh yeast
½ cup powdered sugar
½ cup butter
2 egg yolks
2 tablespoon rum
1 pinch of salt
1 ¼ cup milk
4 cups oil for frying

Heat milk until lukewarm and pour it over the yeast, 3 tablespoons flour and 1 tablespoon powder sugar. Let it stand until yeast swims on top. Whisk egg yolks with the rest of the sugar and add it to the yeast mixture. Add remainder of flour to the mixture. You should have a soft dough. Now take a wooden spoon and beat the dough for 20 minutes, or let your kitchen machine do the job. Leave dough on a warm place until it doubles its size. Flour a working surface and spread dough with your hands so that it is about 1 finger thick and cut circles with a help of a glass. Cover and let it stand for 30 minutes. Heat oil and fry doughnuts from both sides until light brown. Serve with powder sugar and apricot jam.


SUGARED DOUGHNUTS

1 1/2 tablespoons active dry yeast
1 cup warm water
2 cups plain flour
1 cup unsalted butter, at room temperature
6 ounces granulated sugar
3 large eggs
2 1/2 teaspoons vanilla essence
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1 teaspoon salt
Oil for deep frying
1 cup powdered sugar

Combine the yeast and the water in a bowl. Leave for 5 minutes until the yeast has dissolved. Add 125g of flour. Stir until smooth and cover with cling film. Leave in a warm place for 45 minutes, or until bubbly. Beat the butter and gradually add the sugar. Add the eggs one at a time, beating for a minute before adding the next one. Then add the vanilla, zest and salt. Turn the mixer on to the lowest setting and fold in the yeast mixture and remaining flour. Mix until the dough is pulling away from the sides. It will be very soft. Butter a large bowl and turn the dough into the bowl. Coat the top of the dough with butter. Cover with cling film and leave until it doubles in volume (1-1 1/2 hours). Punch it down, wrap in cling film, then in a plastic bag. Refrigerate for 4 hours.

On a floured surface, pat out half the dough until 1 cm thick. Cut the doughnuts with two floured cutters (a small one to make a hole). Repeat with the rest of the dough. Leave to rise in a warm place until puffy. Heat the oil. Fry two or three doughnuts at a time until golden. Drain on kitchen paper. Placed sieved icing sugar in a plastic bag. When the doughnuts are still warm, put them in the sugar bag and shake until covered thoroughly. Serve warm



KOEKSISTERS - South African doughnuts

1 pound potatoes, peeled and cubed
½ cup whole milk
1 tablespoon butter
1 medium egg, beaten
2 tablespoons oil
Vegetable oil, for deep frying
1 package yeast
2 tablespoons granulated sugar
1 heaping cup flour
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
A pinch ground cloves
A pinch ground cardamom
12 ounces dried coconut

Syrup:
4 ounces granulated sugar
2 Cardamom pods
1 Cinnamon stick

Simmer the potatoes in water for 10 minutes until tender. Drain well and mash with the milk, butter, egg and oil until smooth. Allow to cool slightly. Place the yeast, sugar, flour, salt and all the spices in a large mixing bowl. Mix in the potato mixture, turn out onto a surface and knead to a smooth dough. Return the dough to the bowl, cover with cling film and leave to rise in a warm place for about 1–1 1/2 hours until doubled in volume. Knock back and roll out on a well-floured surface. Cut the dough into 25 rectangles and allow to stand for 15 minutes.

Meanwhile, make the syrup by putting all the ingredients in a saucepan with 1 cup water; simmer until the sugar dissolves. Then boil for 10 minutes until the liquid coats the back of the spoon. Fill a saucepan a third full with the oil and heat to 350 degs. or until a small cube of bread turns golden in 5 seconds. Fry the doughnuts in batches of 6 for 5–6 minutes until golden brown. Remove with a slotted spoon and drain on kitchen towel. Dip each Koeksister in the syrup and sprinkle with the coconut. Serve warm.

Note: These spicy potato doughnuts are a delicacy eaten on Sunday mornings – young children walk around the neighborhood with baskets selling these sugary treats. This recipe is similar to one for Dutch Koeksisters, which are drenched in syrup and are sweeter than the Cape Malay versions.


APPLESAUCE DONUTS
Thank you, Adelaide

2 cups thick unsweetened applesauce
1/2 cup undiluted frozen orange juice
2 eggs, beaten
1 teaspoon lemon extract
1 1/2 cups sugar
1 cup powdered milk
5 cups flour, sifted
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
Oil for frying

Combine applesauce, orange juice, eggs and lemon extract. Sift together dry ingredients, combine with applesauce mixture. Mix well. Roll 1/2 inch thick on floured board. Cut as desired. Fry at 360 degs. in deep oil for 1 minute on each side or until brown. Drain. Glaze or frost as desired.

Note: Store in stone crock in cool dry place. Will keep for several days.


COUNTRY RAISED DONUTS
Thank you, Margaret

1 tablespoon yeast
1 tablespoon sugar
3/4 cup sugar
1 teaspoon salt
1/4 cup butter
1 cup scalded milk
4 1/2 to 5 cups flour
2 eggs, beaten
1 tablespoon flavoring - vanilla, orange or spice
Oil for frying
2 cups confectioners sugar

Dissolve yeast and sugar in 1/4 cup warm water. Combine sugar, salt and butter in large mixer bowl. Stir in milk until sugar dissolves. Cool to lukewarm. Stir in about 2 cups flour, beat until smooth. Stir in yeast, eggs and flavoring. Stir in enough additional flour to make a soft dough. Knead for 5-9 minutes or until smooth and satiny. Shape into ball in bowl. Grease lightly, cover and let rise in warm place for 1 hour and 30 minutes or until doubled in bulk. Punch down. Turn dough onto lightly floured pastry board. Roll 1/2 inch thick. Cut with floured doughnut cutter. Place doughnuts on lightly floured board. Let rise in warm place until doubled in bulk. Heat oil, at least 2 inches deep in saucepan and fry doughnuts 45 seconds on each side. Drain on paper towels.

Combine confectioners sugar and 4 tablespoons cold water, mix well. Dip hot doughnuts into mixture. Place on rack to drip and cool.


BUTTERMILK DOUGHNUTS
Thank you, Jean

8 eggs, beaten
1 1/4 cup sugar
2 tablespoons cooking oil
2 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/8 teaspoon soda
1/2 cup milk
3/4 cup buttermilk
1 cup confectioners sugar
Cooking oil

Combine eggs, sugar and 2 tablespoons oil. Mix next 5 dry ingredients together. Combine the 2 mixtures in mixer bowl. Add milk and buttermilk mixing thoroughly with electric mixer. Preheat doughnut machine for 10 minutes. Add batter. Add 1/2 teaspoon oil to each circular cavity at top of unit within first 5 minutes of baking time. Bake for 5 minutes or until oil no longer bubbles.

Add 1/2 cup boiling water to confectioners sugar, mix well. Dip warm doughnuts into warm glaze.

Question: Can't help but wonder if anyone has a doughnut machine.


GRANDMOTHER TOWNSENDS DOUGHNUTS
Thank you, Janet

1 egg
1 cup sugar
1/2 teaspoon soda
1 1/2 cup buttermilk
1 heaping tablespoon lard or melted shortening
Pinch of salt
3 cups flour
Oil for frying

Beat egg and sugar. Mix soda in 1/2 cup butter milk; add to egg and sugar mixture. Combine remaining ingredients, adding flour last. Roll out and cut into rounds. Fry in hot oil, turn to brown.


KIGLEYS

6 cups flour
3/4 cup sugar
2 teaspoons salt
2 eggs, slightly beaten
2 packages yeast
1 cup lukewarm milk
Shortening, softening Oil for frying
Confectioners sugar

Mix flour, sugar and salt in large bowl. Make a well in center. Add eggs. Dissolve yeast in 1/2 cup warm water. Add 1/2 cup shortening and yeast mixture, stirring after each addition. Mix with some of the flour. Add milk and mix well. Knead with hands, adding more flour if needed. Spread enough shortening over dough to coat surface. Cover dough with cloth. Let rise in warm place to double in size. Punch down. Let stand 80 minutes longer. Place some dough on floured board; roll out to 1/2 inch thickness. Cut in desired shapes. Let rest for 10 to 15 minutes. Fry in 375 deg. deep fat, turning to brown on both sides. Remove from fat and drain. Shake several at a time in bag of confectioners sugar. May also use a mixture of sugar and cinnamon or icing.


FROSTED PUMPKIN DOUGHNUTS

8 eggs
1 cup sugar
2 tablespoons butter, softened
1 cup canned pumpkin
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 large can evaporated milk
Oil for frying
3 cups confectioners sugar
1 teaspoon grated orange rind
2 tablespoons orange juice

Beat eggs, sugar and butter in large bowl of electric mixer. Beat in pumpkin. Sift together flour, baking powder, soda, salt, cinnamon and nutmeg. Add lemon juice to evaporated milk. Add dry ingredients to egg-sugar mixture, alternately with 2 cups evaporated milk, beginning and ending with dry ingredients. Blend well after each addition. Cover, chill 2 hours. Turn dough out on well floured pastry cloth. Knead 5 or 6 times. Roll dough to 1/4 inch thickness. Cut with floured doughnut cuter. Fry in 375 deg. oil until golden brown - about 3-4 minutes, turning once. Drain on absorbent paper.

Beat, until smooth, sugar, grated orange rind, orange juice and 1 tablespoon evaporated milk. Frost doughnuts while warm.

Note: I asked a dietitian friend about “heart healthy donuts” -she grinned and answered - “Is there really such a thing??? As such, I've come up with a few fat free/low fat recipes.


FAT FREE MINI DONUTS
Thank you, Susan

I sprayed the pan with pure canola oil, but perhaps a commercial non-stick spray would work better. If I make them again, though, I'll skip the donut pan and cook them as cupcakes.

1/2 cup whole wheat pastry flour
1/4 cup unbleached flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup low-fat soy milk
1/2 teaspoon vanilla extract
3 tablespoons soy yogurt (plain or flavor of your choice)
1 tablespoon lemon juice
1 tablespoon water

Glaze:
1/2 cup confectioner's sugar
1 tablespoon hot water
food coloring, optional

Preheat oven to 325. Spray a mini-donut or muffin pan with canola oil or non-stick spray. Mix the dry ingredients together in a medium-sized bowl. Combine the wet ingredients in a measuring cup. Pour the wet into the dry and mix well. Transfer the batter to a pastry bag (or ziplock storage bag) and cut off the tip (or corner). Carefully pipe the batter into each donut mold until it's no more than 2/3 full. (Err on the side of less rather than more, or your donuts will come out shaped funny and lacking a hole on one side!) Bake for 8-12 minutes, until tops are done.

Remove from oven and allow to cool on a wire rack for a few minutes before attempting to remove the donuts from the pan. If necessary, carefully run a toothpick around the edges and centers of the molds to unstick the donuts. Wash the pan and repeat with the remaining batter.

Once the donuts are cool, prepare the glaze by mixing the confectioner's sugar well with hot water and adding a drop or two of food coloring if desired. (If the glaze seems too thin, add more sugar; if too thick, add more water.) Dip or drizzle the top side of the donut with the glaze. (The bottoms are very spongy and shouldn't be dipped.) Be careful to dip the donut very briefly or it will absorb too much of the glaze. Allow to dry before serving.

Makes 24 mini donuts. Per two donuts: 73 Calories; Total Fat; (1% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 122mg Sodium; 1g Fiber. Weight Watchers: 1 point.


LOW FAT BAKED DONUTS

1 1/3 cups unsweetened evaporated milk
1 envelope dry active yeast
2 tablespoons unsalted butter or margarine
2/3 cup granulated sugar or Splenda
2 eggs
5 cups white flour
1/8 tsp ground nutmeg
1 teaspoon fine sea salt

In a small saucepan over medium-low heat, warm milk to 95 degrees, stirring constantly to avoid scalding. Set aside 1 cup of milk, and pour the other 1/3 cup into a large bowl and add the yeast. Stir in briefly, then let sit for five minutes. Meanwhile, mix the sugar and butter into the other cup of milk. Add to yeast mixture, then use a fork to stir in eggs, nutmeg, salt, and flour, just until the flour is fully mixed into the batter.

Using clean hands or an electric mixer with a dough hook, knead the dough in the bowl until it begins to pull away from the sides and becomes smooth and glossy. If the dough is too sticky, add a little flour. If it seems too dry, you can add a bit more milk. Lightly flour a working surface or counter and knead briefly, then shape into a ball, transfer to a bowl sprayed with nonstick cooking spray and put in a warm place to rise until doubled (about an hour).

Punch down and use a lightly floured rolling pin to roll the dough out into a 1/2-inch thick sheet. You can either use a donut cutter to cut out donuts, or a cookie cutter or the top of a plastic bowl. Line a baking sheet with parchment paper and cut out the centers with a smaller cutter or melon baller. Cover with a cloth and allow to rise an additional 45 minutes. Preheat your oven to 375 degrees for 8 to 10 minutes or until the bottoms begin to turn golden.

CAKE DONUTS

1 tablespoon granulated sugar
4 teaspoons sugar replacement
1/3 cup buttermilk
1 egg (well beaten)
1 cup flour
1/8 teaspoon baking soda
1 teaspoon baking powder
Nutmeg - to taste
Cinnamon - to taste
1 teaspoon vanilla extract
Salt to taste
Oil for deep-fat frying

Combine sugars, buttermilk, and egg; beat well. Add remaining ingredients, except oil. Beat just until blended. Heat oil to 375F. Drop dough from doughnut dropper into hot fat. Fry until golden brown, turning often. Drain.

1 serving 1 donut Exchange: 1 bread, 1 fat Calories


CHOCOLATE RAISED DOUGHNUTS

1/2 cup skim milk
1 package dry yeast
1/4 cup warm water
2/3 cup granulated sugar replacement
1/4 cup solid shortening
2 tablespoons granulated fructose
1 egg
1/2 teaspoon salt
1/3 cup unsweetened baking cocoa
2 1/2 cup all purpose flour

Pour skim milk in small saucepan. Bring to a boil, remove from heat, and allow to cool. Dissolve the yeast in the warm water. Combine skim milk, yeast mixture, sweetener of your choice, shortening, fructose, egg and salt in a large mixing bowl. Combine the cocoa with 1 1/4 cup of flour in another bowl. Stir to mix. Add to liquid mixture in bowl. Beat on low until mixture is blended and smooth. Add remaining flour and stir until all the flour is incorporated into the dough. Turn out onto a lightly floured surface; then knead for 4 to 5 minutes or until dough is smooth and elastic. Place in a greased bowl, turn dough over, cover, and allow to rise until double in size (about 1 1/2 hours). Punch dough down and roll to abut 1/2 inch thickness. Cut with floured doughnut cutter.

Place doughnuts onto a greased cookie sheet or piece of waxed paper. Cover and allow to rise. Heat 2 to 3 inches of oil in deep fat fryer or heavy saucepan to 375~ F. Heat a wide spatula in the oil. Gently slide spatula under a doughnut. Place doughnut in the hot oil, and fry about 2 minutes on each side. Remove from oil; drain on paper towels. Repeat with remaining doughnuts. Yield: 18 servings

Exchange, 1 serving: 3/4 bread Calories, 1 serving: 65 Carbohydrates, 1 serving: 14 g


DIABETIC BAKED DONUTS

3/4 cup milk
2 tablespoons sugar
1/4 teaspoon cinnamon
1 package dry yeast
Melted butter - for later
3 tablespoons shortening
1 teaspoon salt
2 1/2 cups sifted flour
1 egg, beaten
1/4 cup warm water

Preheat oven to 425 degrees. Put yeast in 1/2 cup warm water, set aside. Scald milk in saucepan then pour milk in large mixing bowl, add sugar, salt and cinnamon to milk. Let cool to lukewarm. Beat egg and add to mixing bowl mixture when lukewarm. Add yeast and mix, then add flour and beat until well mixed. Cover and let rise in warm place until double in bulk (about 1 hour). Place dough on well floured board, turn dough over 2 or 3 times to form a ball. Dough should be soft to handle - grease cookie sheet.

Roll dough lightly 1/2 inch thick. Avoid stretching. Cut with doughnut cutter. Place doughnuts 2 inches apart on greased cookie sheet. Brush each doughnut with melted butter - put in preheated 425 degree oven. Bake until golden brown, 8 or 10 minutes, remove from oven – brush again with butter and roll in granulated sugar. Makes 15 to 18 doughnuts.


SUGAR FREE DONUTS

1 can refrigerated biscuits
Corn oil
Equal
2 teaspoons cinnamon

Set biscuits out and let them get room temperature. Pull hole into middle. Drop in hot oil and let brown. Turn and let brown (they will burn if oil is too hot). Lift with tongs onto paper towel. Roll in Equal and cinnamon.

Note: I was trying to figure out how to reduce a donut recipe to make only 2 donuts. Asked and got a reply, how about frozen biscuits that you cook as many as needed. Voila, great idea.

BISCUIT DONUTS

Adapted by Angela. Thank you.

2-4 frozen biscuits  depends on how hungry you and your mate are
Vegetable oil

Pour enough oil to cover at least 2 inches in the bottom of a heavy pan. Using a deep fry thermometer, heat oil to 375F. While oil is heating, open biscuits and lay each biscuit on a cookie sheet. Flatten each one slightly with the palm of your hand. Use a small circle cutter to cut a hole in the middle of each biscuit; keep the holes, you can fry them as well. Let biscuit dough rest for 10 minutes.

Carefully place donuts, one or two at a time, into the oil. Cook for about 1 minute on each side, or until golden brown. Using a slotted spoon, carefully lift donuts out of the oil and place onto paper towels to drain and cool completely. Once cool, coat the donuts in chocolate glaze (recipe follows).

Chocolate Donut Glaze

Makes enough to coat 4 donuts

1 tablespoon + 1 teaspoon unsalted butter, softened
1/2 cup confectioners’ sugar
1/8 teaspoon pure vanilla extract
1 tablespoon + 1 teaspoon hot water
1/4 cup semisweet chocolate chips
Sprinkles, optional

Combine the butter with the powdered sugar in a medium bowl and blend with an electric mixer.

Add the vanilla and hot water. Mix until smooth. Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 seconds. Stir, then microwave another 15-30 seconds and stir again until completely melted. Be careful not to burn the chocolate. Add to the plain glaze mixture. Blend until smooth. When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes. If desired, add some sprinkles!


MINI BISCUIT DONUTS

Start by heating in equal parts:
Olive Oil, Vegetable Oil, Coconut Oil
2-4 frozen biscuits, thawed

At least 2 inches needed. Heat until dough sizzles when added. No need for deep frying. When the heat is right the dough absorbs less oil. Using a sharp knife or kitchen scissors, cut the biscuits in twos or threes and add to the oil. These cook fast so keep an eye on them. Turn when browned on one side and cook until golden on the other side. Maybe one to two minutes. Drain.

Sprinkle with a choice or mix of the following: Regular table sugar Powdered Sugar Cinnamon mixed with either sugar Cocoa Powder mixed with either sugar

You could add a little milk to the powdered sugar to make a glaze to decorate the donuts and sweeten at the same time. These are best eaten warm.


SUGAR JELLY BISCUITS

2 tablespoons butter, melted
1/4 cup sugar
1/4 teaspoon ground cinnamon
3-4 teaspoons strawberry jelly
2-4 frozen biscuits
Powdered sugar

Heat oven to temperature on package. In small bowl, place melted butter. In another small bowl, mix sugar and cinnamon; set aside. Stir jelly until smooth. Using a pastry bag of zip lock with corner tip cut off, spoon jelly into bag Bake biscuits as directed. Immediately dip each hot biscuit into melted butter, coating all sides. Roll in sugar mixture, heavily coating all sides of each biscuit. Insert tip of pastry bag in side of each biscuit; squeeze small amount of jelly into center. If desired roll in powdered sugar.


PEACHY BISMARKS
By me.

1/2 cup canned peaches drained well
Powdered sugar
Cinnamon
Oil for frying
4-8 frozen biscuits, thawed

Puree peaches, if too moist, pat with paper towel. Flatten one biscuit, put a heaping teaspoon of peach in the middle. Flatten another biscuit and place on top, sealing edges with a pie sealer or fork moistened with water and dipped in sugar. Repeat with remaining biscuits. Cook in hot oil until brown on each side. Let cool slightly then roll in powdered sugar and sprinkle with cinnamon.