How to Make Donuts
Benets
and Bagels Recipes
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Recipe Book >> Bakery >> Bagels
and Benets
I had my first taste of Benets in New Orleans in 1975. But you can make them quickly with refrigerator biscuits, and it settles that craving for them
French Donuts (Benets)(Recipe from 1951)
1 cup milk1 egg
1 pkg yeast
2 Tbs butter
2 Tbs brown sugar
3 cups flour
1/4 tsp salt
After scalding milk,
add butter and sugar. Cool to lukewarm. Crumble yeast and dissolve in mixture,
add salt and about half the flour to form a batter. Add egg and beat well, add
the remaining flour and beat again. Cover and let rise in a warm place until it
doubles in bulk.
Knead gently and roll out on well floured board to
about 1/4 inch thickness. Cut into rounds, cover again and let rise for about
30 minutes. Cook in deep fat. Drain and sprinkle with powered sugar. Try making
them with Refrigerator Biscuits instead
How to Make Cake Donuts
2 eggs
1 cup sugar
1/4 cup melted shortening
1
cup sour milk or buttermilk Substitutes
4
cups sifted flour
4 tsp baking powder
3/4 tsp. salt
1/4 tsp. soda
1
tsp nutmeg
Mix together eggs, sugar, shortening and milk. Sift all the dry ingredients into wet ingredients and mix well. Roll 1/4 inch thick on floured board and cut with donut cutter. Fry in deep fat on medium heat until light brown. Turn only once. Makes 24 donuts.
Donut Glaze
1/3 cup margarine
or butter (5 1/3 Tablespoons)
2 cups powdered sugar
1/2 teaspoon vanilla
extract
1/3 cup hot water
Combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer. Add the vanilla and hot water. Mix until smooth.
When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.
Yeast Donuts
1/3 cup shortening
1
tsp salt
1/2 cup sugar
1 cup scalded milk
2 pkg yeast
2 eggs, well
beaten
5 cups sifted flour
Combine shortening, salt and sugar in a large mixing bowl. Add milk and stir until shortening is melted and mixture cooled to lukewarm. Add crumbled yeast and stir until well dispersed. Add eggs. Add 1/2 of flour and stir well.
Turn dough on a well floured board and kneed in as much of remaining flour as needed to make a soft smooth dough. Cover and let stand until dough has doubled in size - about 2 hrs. Roll dough 1/2 inch thick and cut with a 2 1/2 inch cutter. Cover and let stand until doughnuts are light and soft. Fry in deep fat on med heat or 360. Makes about 2 1/2 dozen.
Bagels Recipe (Recipe from 1983)
Well, I can't believe they go through all this to make bagels. This is the only recipe I have ever found, and yes, I have made them several times, but this was before bagels became popular, and so easy to get at Dunkin Donuts.
4 1/2 to 5 cups flour
3 Tablespoons sugar
1 Tablespoon salt
2 packages yeast
1 1/2 cup water
2 Tablespoons
butter
1 Tablespoon sugar
2 teaspoons salt
1 egg white
Mix 1 1/2 cup flour, 3 Tablespoons sugar, 1 Tablespoon salt and yeast. Heat 1 1/2 cup water and margarine to 120 degrees. Add to dry ingredients. Beat 2 minutes at medium speed. Add 1/2 c flour, beat at high speed 2 minutes Stir in more flour to make a stiff dough.
Knead 8 to 10 minutes. Set in a greased bowl, turn to grease top. Cover, let rise in warm place 1 hour. Punch down and let rest 15 minutes.
In a large skillet heat 1 inch of water over medium low heat to
a simmer, add remaining sugar and salt.
Divide dough into 12 pieces, shape
pieces into smooth balls. Poke a 1 inch hole in the center with a floured finger.
Drop bagels in simmering water. Cook 3 minutes and turn and cook 2 minutes. Turn
again and cook 1 minute. Drain on towels. Repeat shaping and cooking rest of dough.
Place on greased cookie sheet. Mix 1 Tablespoon water with the egg white and brush
tops of bagels. Sprinkle with salt, or poppy seeds. Bake at 375 for 20 - 25 minutes.
Raised Doughnuts (Fanny Farmer Recipe 1893)
1 cup milk
1/3 cup butter and lard
mixed
1/4 yeast cake
1 cup light brown sugar
1/4 cup lukewarm water
2 eggs
1 teaspoon salt
1/2 grated nutmeg
Flour
Scald and cool milk; when lukewarm, add the yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.
Doughnuts I (Fanny Farmer Recipe 1893)
1 cup sugar
4 teaspoons baking
powder
21/2 tablespoons butter
1/4 teaspoon cinnamon
3 eggs
1/4
teaspoon grated nutmeg
1 cup milk
1 1/2 teaspoons salt
Flour to roll
Cream the butter, and add one-half sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen.
Doughnuts II (Fanny Farmer Recipe 1893)
4
cups flour
1/4 teaspoon cinnamon
1 1/2 teaspoons salt
1/2 tablespoon
butter
1 3/4 teaspoons soda
1 cup sugar
1 3/4 teaspoons cream of tartar
1 cup sour milk
1/4 teaspoon grated nutmeg
1 egg
Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour-milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.
Doughnuts III (Fanny Farmer Recipe 1893)
2 cups sugar
2 teaspoons soda
4 eggs
2 teaspoons salt
1 1/3 cups sour milk
2 teaspoons baking powder
4 tablespoons melted butter
1 teaspoon grated
nutmeg
Flour
Mix ingredients in order given; shape, fry, and drain.
Also see Granny Iva's Homemade Doughnuts
How to Make Crullers (Fanny Farmer Recipe 1893)
1/4 cup
butter
4 cups flour
1 cup sugar
1/4 teaspoon grated nutmeg
Yolks
2 eggs
3 1/2 teaspoons baking powder
Whites 2 eggs
1 cup milk
Powdered
sugar and cinnamon
Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes, and lower into deep fat.
Crullers should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen.
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