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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 452g Recipe makes 2 dozen) |
||
| Calories 1262 | ||
| Calories from Fat 323 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.9g | 55% | |
| Saturated Fat 11.0g | 55% | |
| Monounsaturated Fat 14.2g | ||
| Polyunsaturated Fat 8.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 127mg | 42% | |
| Sodium 1278mg | 53% | |
| Potassium 558mg | 15% | |
| Total Carbohydrate 200.3g | 66% | |
| Dietary Fiber 6.5g | 26% | |
| Sugars 25.8g | ||
| Protein 31.9g | 63% | |
Bread Machine Doughnuts
By: Lvs2Cook
Jan 25, 2006
An easy recipe for homemade doughnuts. The original recipe says you will get 2 dozen doughnuts cut from the dough but I have never been able to get more than 1 dozen. I usually just sprinkle hot doughnuts with a mixture of cinnamon and sugar — we can't wait for a glaze! These are light and airy and delicious.
2 dozen
Ingredients
- 1 1/4 cups milk
- 1 beaten egg
- 1/4 cup shortening
- 1/4 cup sugar
- 1 teaspoon salt
- 3 1/2 cups white flour
- 1 1/2 teaspoons dry yeast
Directions
1
Measure ingredients into your ABM baking pan.2
Select dough setting and start machine.3
Roll finished dough to 1/2 inch thick. Cut with a 2-1/2 inch donut cutter.4
Let rise, covered, 30 minutes or until doubled.5
Deep fry in fat at 375 degrees.6
Turn doughnuts as they rise to the surface. Fry until brown on both sides.7
Drain on absorbent paper towels. Either glaze or dust with powdered sugar.
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Browse similar recipes by category
- Course > Breads > Yeast
- Course > Breakfast
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Technique > Deep Fry
- Occasion > Holiday/Event > Religious > Hanukkah
- Occasion > Taste/Mood
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: redheadfemale39
On Apr 10, 2009
This was my first time making doughnuts and I was kinda scared. But wow...they turned out great. I used a 3 inch ring to cut the doughnuts so I only got 14 doughnuts. I then placed them in my oven that I had warmed to 200 degrees and then turned oven off and let them rise in oven for 30 minutes. I used a maple glaze on half of the donuts using 1 cup powdered sugar, 5 T. pure maple syrup and 1/2 tsp of vanilla. The other half of the doughnuts I used a regular powdered sugar glaze. Thanks for a great recipe.
From: Queen Kosher
On Jan 14, 2009
I was so happy and proud of myself after making this recipe. The doughnuts were like they were from a bakery. I filled them with raspberry jam using a pastry bag. I also substituted the milk for soy milk, and they turned out great. Will definitely make again!
From: Lovin' the 'Zaar
On Sep 12, 2006
Growing up, my mom used the canned biscuit dough to make "homemade" donuts. Living overseas, we can't get that sort of dough, so I've had to learn how to "really" cook. I was thrilled to find a bread machine recipe to try and they came out great! I don't have a true donut cutter, so I had to use a small plastic cup turned upside down to cut the donut and then a twist top from a bottle of soda to make the middle hole. I was able to get 32 donuts from this recipe, but will probably use a larger cup next time. I baked 1/2 the recipe and fried the rest. If watching calories, the baked were good, but the fried were definitely tasier (surprised?). I used Kittencal's Easy Bakery-Style Donut Glaze (#179685) for a quick glaze. This made the donuts even better, and I'll probably continue to experiment with other glazes since there seem to be so many yummy ones on the 'Zaar. Now, cooking notes: After cutting the donuts, I let them rise for 45 minutes (instead of 30). For the baked version, I baked them at 450F, but only had to leave them in for 5 minutes.
From: Chef Gustival
On Sep 30, 2006
This recipe is just great! The doughnuts taste wonderful and it is SO easy to do. I used the Donut Glaze (#121968) recipe by tearoseberry and it added the perfect touch. Definitely not a recipe for someone who it counting calories when you deep fry them. I have not tried baking them yet.
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