Monday, January 21, 2013

Old fashioned Sugar coated donuts

I spent my sunday making donuts, it was a spontaneous spur of the moment type of thing so today I'm sharing not one but 2 old fashioned donut recipes.  The yeast and the cake donut. 

Let's start. 

The yeast one needs a head start and this is grandma's German Kreppel Recipe:

Proof in a cup:

- 1 1/2 tsp yeast
- 1/2 cup of water 
- 1 tsp sugar

Add to kitchen aid: 

- 1/4 cup soft butter
- 1/3-1/2 cup sugar

Cream together. 

Add 2 eggs, adding one at a time.

Add vanilla, lemon zest.

Mix 1/2 tsp salt with 3 cups all purpose flour

Add this mixture to the kitchen aid along with the proofed mixture and:

- 1/3 - 1/2 cup milk

Adjust the flour to make a nice firm dough that comes together. 

Proof dough for 2 hours or until doubles in size. 

Roll out to half inch width and let it proof on the counter covered with plastic for another 10-15 mins then cut in shapes or squares and fry until golden. 

Roll in sugar and serve. 

For the old fashioned sugar coated cake donut I happened upon this interesting recipe by Natasha at Sweet Sugar Bean 

We struggled with the ratio of flour to liquid in this recipe at first, but upon some comments back and forth we sorted out the issue.  I adjusted the flour myself to yield a donut dough and she adjusted the amount on her page after seeing the feedback from myself and another commenter.

I'd say in total I used about 3 cups flour, and then the ratio of liquid was about 1 cup and 2 eggs (being liquid) was on top of that. 
Lots of fresh grated nutmeg and it was fabulous!

If you're looking for 2 old fashioned family style sugar coated donut recipes that are super easy then your search stops here because these two recipes are keepers for sure.

Both recipes can be halved successfully or doubled, I halved my yeast donut recipe and they're on the plate on the far right (A pretty good amount for us I think)  I should have done the same with the cake donut but it's ok, I have an idea for the leftovers!

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