Doughnut in a Mug
Ingredients
1 egg, beaten 2 tablespoons brown sugar 2 tablespoons self-rising flour 1 1/2 tablespoons milk 1 tablespoon white sugar 1 tablespoon olive oil 1/4 teaspoon ground cinnamon
Directions
Beat egg, brown sugar, self-rising flour, milk, white sugar, olive oil, and cinnamon together in a large mug. Place mug in microwave; cook on high heat for 2 minutes.
Passover Bunuelos
Ingredients
2 eggs 3/4 cup cold water 1 teaspoon salt 1/2 cup matzo meal 1 cup vegetable oil for frying 1 cup white sugar
Directions
In a large bowl, whisk together the eggs, water and salt. Add the matzo meal and whisk until smooth. Cover and refrigerate for at least 30 minutes. Heat the oil in a large heavy skillet over medium-high heat. Once the oil is hot, drop rounded teaspoonfuls of dough carefully into the oil and cook until golden brown on both sides. Drain briefly on paper towels, then toss in sugar while still warm.
Struffoli
Ingredients
4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze:1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste 1 tablespoon rainbow nonpareil sprinkles, or to taste
Directions
Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls. Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan. Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon. Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes. Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens. Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.
Pumpkin Zeppole
Ingredients
1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 8 ounces fresh ricotta cheese, well drained 1/2 cup pumpkin puree 2 tablespoons pumpkin puree 1/4 cup white sugar 2 large eggs 1 teaspoon vanilla extract Canola oil, for frying
Directions
Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl. Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.
Cheese Fritters
Ingredients
1 cup drained cottage cheese 1 egg 1/4 cup half-and-half 1 cup all-purpose flour 1 3/4 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons white sugar 1 teaspoon ground nutmeg 4 cups vegetable oil for frying 3 tablespoons confectioners' sugar
Directions
In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined. Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!
Poertzelki
Ingredients
1 1/4 cups warm water (110 degrees F/45 degrees C)1 tablespoon active dry yeast 2 tablespoons white sugar 4 cups all-purpose flour, divided 4 eggs, lightly beaten 1/4 cup butter, room temperature 2 1/2 teaspoons salt 1/2 cup milk 3 cups raisins vegetable oil for frying
Directions
Dissolve yeast in warm water; add sugar and 2 cups flour. Mix to combine, cover bowl with plastic, and let rise about 1 hour. Mix in remaining flour, eggs, butter, salt, milk, and raisins until fully combined. Cover bowl and let rise again for 1 hour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Drop dough by tablespoonfuls in hot fat and cook until brown on both sides. Cookie usually flips over when done on the first side. Be sure fat isn't too hot or your cookie may be raw inside when dark on the outside. Drain on paper towels. Sprinkle with granulated or powdered sugar, if desired.
Easy Baked Doughnuts
Ingredients
2 cups baking mix 1/3 cup milk 1 egg 2 tablespoons white sugar 1/8 teaspoon ground cinnamon Coating:1/4 cup butter, melted 1/2 cup white sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).Mix baking mix, milk, egg, 2 tablespoons sugar, and cinnamon together in a bowl with a whisk, beating vigorously for 20 strokes. Transfer dough to a floured work surface and knead 5 times. Roll dough into 1/2-inch thickness and cut with a floured doughnut cutter. Place doughnuts onto a baking sheet. Bake in the preheated oven until cooked through and lightly browned, 7 to 9 minutes. Pour melted butter into a bowl. Place 1/2 cup sugar in a separate bowl. Dip doughnuts into butter; transfer to sugar and lightly press until doughnuts are coated.
Pumpkin Buns
Ingredients
1 cup grated fresh pumpkin 1/2 cup soft brown sugar 1 pinch salt 1 cup whole-wheat flour 1 teaspoon vegetable oil vegetable oil for deep-frying
Directions
1 cup grated fresh pumpkin 1/2 cup soft brown sugar 1 pinch salt 1 cup whole-wheat flour 1 teaspoon vegetable oil vegetable oil for deep-frying
Herman Applesauce Doughnuts
Ingredients
8 cups vegetable oil for frying 1/2 teaspoon baking soda 1 tablespoon water 2 tablespoons shortening 1/2 cup white sugar 2 egg yolks 1/2 cup Herman Sourdough Starter 1/4 cup buttermilk 1/2 teaspoon vanilla extract 1/2 cup applesauce 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 teaspoons baking powder
Directions
Heat deep-fryer to 375 degrees F (190 degrees C). In a small bowl, dissolve baking soda in warm water. In a large mixing bowl, cream shortening and sugar. Beat in egg yolks, Herman sourdough starter, buttermilk, vanilla extract, applesauce and dissolved baking soda. Mix together cinnamon, nutmeg, baking powder and flour. Stir flour mixture into the wet ingredients until smooth. Turn dough out onto a lightly floured surface and roll out to 3/4 inch thickness. Cut out the doughnuts and let stand for 10 minutes before frying. Heat deep-fryer to 375 degrees F (190 degrees C). Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain on paper towels and serve hot.
Polish Doughnuts
Ingredients
1 (0.6 ounce) cake compressed fresh yeast 3 tablespoons warm water (110 degrees F/45 degrees C)1 teaspoon white sugar 3 cups 1/4 cup margarine 5 egg yolks 3/4 cup white sugar 8 cups all-purpose flour 8 cups shortening for frying 1/4 cup white sugar
Directions
Smash up yeast in a medium bowl. Add water and 1 teaspoon sugar, and mix until pasty. Set aside. Let rise until spongy. Scald milk with margarine. Cool to lukewarm. Beat egg yolks. Add 3/4 cup sugar, and mix thoroughly. Add the cooled scalded milk mixture, and beat until foamy. Mix in yeast mixture. Add flour gradually, beating after each addition. Beat until thick and springy. Add flour only as needed to make a soft dough; too much will make hard doughnuts. Cover, and let rise until doubled. Shape dough into small balls. Let rise on floured waxed paper until doubled in a deep-fryer, heat shortening to 375 degrees F (190 degrees C). Fry until brown. Roll in sugar. Cool.
Potato Donut Holes
Ingredients
4 potatoes, peeled 1/3 cup margarine, melted 2 cups white sugar 3 eggs 1 cup buttermilk 1 teaspoon vanilla 1/2 cups all-purpose flour 4 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 quart vegetable oil for frying
Directions
Wash and peal potatoes. If using large potatoes cut them in half. Place potatoes in a medium sauce pan covered with water. Cook over medium heat until tender, about 20 minutes. Drain, cool, and mash. In a large mixing bowl, combine 1 1/2 cup mashed potatoes with butter or margarine, eggs, buttermilk and vanilla; beat until smooth. In another bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to the potato mixture; stirring until well combined. Refrigerate batter for 1 hour. Fill a 2 to 4 quart sauce pan 1 to 2 inches deep with vegetable oil and heat to 350 degrees F (175 degrees C).Form the chilled batter in 1 tablespoon size balls. Use a spoon to carefully slide the potato balls into the hot oil. Let cook until brown, turn, and cook opposite side. Remove from oil, briefly drain on paper towels, and roll in powdered sugar. Serve hot.
Crispy Cornmeal Drop Doughnuts
Ingredients
peanut or corn oil for frying 3/4 cup self-rising flour 1/2 cup self-rising cornmeal mix 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 egg 1/2 cup buttermilk cinnamon (optional) sugar (optional)
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to over mix. Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!
Baked Cider Doughnuts
Ingredients
1 cup all-purpose flour 1 cup whole wheat flour 1/4 cup powdered milk 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 eggs, beaten 1 tablespoon honey 1 cup unsweetened apple juice concentrate, thawed 1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray. In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter. Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.
Cheese Fritters
Ingredients
1 cup drained cottage cheese 1 egg 1/4 cup half-and-half 1 cup all-purpose flour 1 3/4 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons white sugar 1 teaspoon ground nutmeg 4 cups vegetable oil for frying 3 tablespoons confectioners' sugar
Directions
In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined. Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!
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