I’ve made donuts at home, but I’m pretty terrible at frying vs. burning in general. I decided to take the plunge into baking them. There are some pretty good reasons to bake rather than fry. The oil to deep fry them in is basically where all the “fat” comes from so eliminate it so you can put on those sprinkles!
terrorized trolled the internet for different recipes…I wanted a fast donut recipe for those mornings I want a donut bad – “flour”, the days where I want an old fashioned type – “cake flour” and the actual donut using “yeast”.
Today I made the “immediate” recipe because every few minutes Big Boy is asking for donuts! I found Bakerita‘s recipe to whip up. Don’t mistake the baking part with real yeast tasting donut. This is like a regular cake taste. I’m going to try to figure out a ratio to make it a yeast donut by adding like 5 Tablespoons of yeast. I know that adding a ton of yeast will yield almost instantaneous “rise” in other recipes I’ve tried where time wasn’t a friend. Although you can get a donut pan, you can flip your muffin pan (I know you have one) and use that for the donut the same way if you aren’t ready to put out money for a donut pan. I did buy one yesterday (shh, don’t tell Husband – he loves donuts but thinks these things are ridiculous but what he doesn’t know won’t hurt him)
I really like the idea of the rainbow donuts, I’ll try them.
I wrote Transition from Store Bought to Homemade Breads & Bakery Goods about how I love bread (and other baked goods!). I think I’ve mentioned once or twice that it’s my intention to try to make as much of our food at home because it is healthier, economical, and sets the example I want about homemaking for my children.
Yesterday I went ahead and tried the Hamburger/Hot Dog Buns recipe again after my first attempt was a disaster – tasted good, but dense, crumbly and fell apart. By setting about to try it again I found that my problem was two-fold: I hadn’t let the yeast interact with the ingredients long enough and that I hadn’t kneaded the bread long enough to give it the gluten time to develop. Having kids sometimes means that time has no meaning – this time I went ahead and used a timer at the specific steps. This time I let the yeast interact and it fluffed up nicely and I kneaded the dough for 5 minutes. Doing it RIGHT resulted in the perfect soft, fluffy baked bread that was as good as the commercial hamburger buns and hot dog buns. It was delicious! It is for sure the problem I’ve been having in the bread baking with similar results, it needs more time in the rise after I get it out of the bread machine’s dough cycle.
My husband would like the buns warm but I found they taste better the next day. They cut much easier when making the slit for the hot dog or hamburger.
**I figured out that I somehow transposed the post for the Honey Wheat Bread and the 40 Minute recipe. Oops**
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