Best 4 Old Fashioned Doughnut Sticks Recipes
Indulge in the nostalgic flavors of Old-Fashioned Doughnut Sticks, a delectable treat that has been enjoyed for generations. These golden-brown delights are characterized by their crispy exteriors and soft, fluffy interiors, dusted with a generous coating of cinnamon sugar. With just a few simple ingredients and a touch of love, you can easily recreate these classic doughnuts at home. This article offers a collection of three irresistible recipes that cater to various preferences and dietary restrictions. Whether you prefer a traditional recipe, a vegan alternative, or a gluten-free option, you'll find the perfect recipe to satisfy your cravings. So, gather your ingredients, preheat your oven or deep fryer, and embark on a culinary journey that will transport you back to simpler times.
Let's cook with our recipes!
OLD FASHIONED DONUTS
Simple but delicious, these old fashioned style donuts are so easy to make and require no yeast. Soft on the inside but crisp on the outside, these donuts are a crowd-pleaser.
Provided by John Kanell
Categories Breakfast
Time 1h35m
Number Of Ingredients 13
Steps:
- In a medium bowl, sift together the flour, baking powder, salt, and nutmeg.
- In a large mixing bowl or the bowl of a stand mixer, combine the butter and sugar. Beat together on medium speed until well combined, about 1 minute. Add the egg yolks. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the sour cream and beat until well combined.
- Add the flour mixture. Beat on low speed until well combined, scraping down the bowl once to make sure everything is incorporated. Scrape the dough down into the bowl, cover, and refrigerate for at least 1 hour or until firm, and up to 1 day.
- Fill a large heavy-bottomed pot with oil 2 inches deep. Place over medium heat until a deep-fry thermometer registers 335F. Line a large baking sheet with a paper bag or paper towels.
- While the oil is heating, invert the chilled dough onto a well-floured surface. Dust the dough well with flour. Roll to ½-inch thickness. Using a 3-inch round cookie or biscuit cutter dipped in flour, cut circles out of the dough. Cut holes in the center of each circle using a 1 ¼-inch round cutter. (The large end of a piping tip works great, too!) Place the donuts and holes on the parchment-lined tray.
- Carefully place 2 to 3 donuts in the hot oil at a time. Fry for 2 minutes. (They will sink to the bottom at first but should float in about 5 to 10 seconds.) Flip and fry for another 2 minutes. Flip one more time and fry for 30 to 60 seconds or until golden brown. Remove the donuts with a slotted spoon or strainer and let drain on the paper. Adjust the heat as necessary to keep the oil between 330F and 340F.
- While the donuts are warm, sift the confectioners' sugar into a medium bowl. Whisk in the water, the vanilla, and salt until smooth.
- Dip the craggy top of each donut in the glaze. Place on a wire cooling rack, glaze side up, and let cool for a few minutes. Serve warm or let cool completely. Leftover donuts can be stored, covered, at room temperature for up to 3 days.
Nutrition Facts : Calories 338 kcal, Carbohydrate 60 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 66 mg, Sodium 320 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 3 g, ServingSize 1 serving
OLD-FASHIONED DOUGHNUTS
These finger-licking good delicacies are so light and luscious, my family has always referred to them as "Angel Food Doughnuts!" They're lovely at Christmas with a dusting of Confectioners' sugar.
Provided by Taste of Home
Time 50m
Yield About 1-1/2 dozen doughnuts plus doughnut holes.
Number Of Ingredients 11
Steps:
- In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.
Nutrition Facts :
OLD-FASHIONED BUTTERMILK DOUGHNUTS
Guests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. - June Jones, Harveyville, Kansas
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.
Nutrition Facts : Calories 184 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 232mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE HOT CHOCOLATE WITH OLD-FASHIONED DOUGHNUT STICKS
Steps:
- Bring the milk, chocolate, sugar, cinnamon and vanilla extract to a simmer in a medium saucepan. Whisk until completely melted and smooth.
- Serve with the Old-Fashioned Doughnut Sticks.
- For the dougnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
- Fill the wells of the prepared eclair pans about halfway with the batter.
- Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
- For the glaze: Whisk the confectioners' sugar and milk together until smooth.
- Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.
Tips:
- For a crispy exterior and fluffy interior, use a combination of all-purpose flour and bread flour.
- Chill the dough for at least 30 minutes before rolling and cutting to prevent the doughnuts from spreading too much.
- Use a sharp knife or pastry wheel to cut the doughnuts to ensure clean, even edges.
- Fry the doughnuts in hot oil (350°F) until golden brown and cooked through, about 2-3 minutes per side.
- Drain the doughnuts on paper towels to remove excess oil.
- Coat the doughnuts in cinnamon sugar while still warm for a classic flavor.
- Enjoy the doughnuts fresh or store them in an airtight container at room temperature for up to 2 days.
Conclusion:
These old-fashioned doughnut sticks are a delicious and nostalgic treat that is perfect for breakfast, brunch, or dessert. With a crispy exterior and fluffy interior, these doughnuts are sure to be a hit with people of all ages. So next time you're craving a sweet treat, give these doughnut sticks a try. You won't be disappointed!
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