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megsybeth

Homemade Donut Recipes And Tips

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I promised my 4yo I'd finally crack open my deep fat fryer to make donuts this weekend. Any advice for someone who's never used a fryer before?

Also, any good recipes?I don't like the cake style (krispy kreme), prefer old fashioned or cruellers. Would also appreciate freezing tips.

Thanks!

Megan

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Hi Megan!

Ive never used a deep fryer...but have had luck making aebleskivers to satisfy the donut craving for my teens.

Let me know if you need the recipe....I used one that I found with tootle and just substituted gluten-free all purpose flour.....but can add link when I'm back on my laptop in the morning.

Ps...ours have never made it to the freezers.

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IF you ever find a recipe for fried donuts that taste like krispy kreme glazed I'd love the recipe. It's not something we'd eat often but we'd love them as a special treat sometimes. I've tried baked donuts and one recipe for fried but they weren't light and fluffy. We really dislike cake dounts.

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I'm confused. Old Fashoined donuts ARE cake style. Crullers can be either. Although I've never had a Krispy Kreme, the one's CommonTater are talking about are glazed, and those are usually raised donuts.

 

Personally, I liked either kind back in the day, but my favorite way to eat them was plain. I liked plain cake donuts, and a couple of different times in my life I worked at a bakery. I loved to put aside a raised donut and eat it without the glaze. They taste like fry bread. Yum. Come to think of it, when I would go to the fair, I would have my fry dough (called fry bread here in the Dakotas) without the powdered sugar.

 

What HAPPENED to me??!!! I never used to like sweet stuff. Now I can't seem to get enough of it! :ph34r:

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Lisa, I just looked up aebleskivers and they sound delicious. I'd like to try making some if you'll give us the recipe. Thanks!

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oh...they are fantastic...when I ended up with a nice peacock blue cast iron aebleskiver pan when my folks sent some things over for a yard sale...I couldn't let the pan go so I asked a friend of mine in Denmark for a recipe...lol he sent me this link as the one his Mom uses!!!

 

http://allrecipes.com/recipe/aebleskiver/

 

All I do is replace the flour -- I use Pamela's bread mix or BRM All Purpose...the kids say the Pamela's batches are just a tad better.  Personally I think the buttermilk is the most important ingredient..

 

I have seen a lot of aebleskiver pans recently -- well last Christmas season in the stores...but it is a great yard sale/thrift store item too :)

 

Oh...the one trick I do is overfill the oil just a bit so that it stays hot and full enough to make several batches...

 

oh oh...the batter stays well in the frig for at least a few days...in fact the second day batter was one of my best batches.

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sometimes I make hot lemon glaze to drizzle or we have used blueberry jam -- powder sugar shaker is always on the table when I serve them :)

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