Recipe of Non-fried Old Fashioned Doughnuts in 24 Minutes at Home

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, non-fried old fashioned doughnuts. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Can't make amazing Old Fashioned donuts at home? [No Music] How to make Old Fashioned Doughnuts. Transfer to the wire rack and let cool slightly. Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return.

Non-fried Old Fashioned Doughnuts is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Non-fried Old Fashioned Doughnuts is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have non-fried old fashioned doughnuts using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Non-fried Old Fashioned Doughnuts:

1. Get 25 g butter (room temperature)
2. Take 35-45 g sugar (You can change this according to your taste.)
3. Take 100 g strong flour (You could use the plain flour, but its texture will change and become much lighter and strong four one resembles the old-fashion from Mr Doughnuts more.)
4. Take 2 tsp baking powder
5. Prepare 1 egg
6. Make ready 1.5-2 TBS milk (You can adjust the amount because it will depend on the size of the egg)
7. Prepare 【Chocolate decolation】
8. Prepare 60 g chocolate (I use both 30g milk and 30g dark chocolate)
9. Take 1 tsp vegetable oil

CLICK HERE TO PIN THIS FOR LATER. I think that in her day, Cassie would have fried the doughnuts on the stovetop in a large pot filled with bubbling lard. Old-fashioned cake doughnuts (i.e. made with baking powder, not yeast) with a simple vanilla glaze remain my favorite, even with so many create creations and flavor combinations out there. This recipe has been here on the blog for several years, in need of and update.

Steps to make Non-fried Old Fashioned Doughnuts:

1. To start to preheat the airfryer or oven at 200℃.
2. If the butter is not soft, microwave butter in a bowl with low power for about 20 seconds. Mix the butter well with a whipper and add sugar. Mix well.
3. Add egg and mix well until it become thicker.
4. Sift over flour and baking powder. Mix the dough like cutting movements with a spatula. But please do not knead. It is a bit like when you make scones. Try not to form gluten.
5. Add milk and mix. Please adjust the amount of the milk as the amount you need will depend on the size of the egg. I would add first one Tablespoon of milk and add half and check. If you think you need it a bit another half etc. Please make it not too tough but not too runny. Place the dough in moulds
6. Turn down the oven or air fryer to 180 and bake them for about 15-20 mins till golden brown. The length of the baking time will depend on the the size of you molds and oven.
7. While baking the doughnuts, melt the chocolate and oil. I use a precision cooker and at 46.1℃ for 20 mins to tempered with the perfect temperature. And dip the doughnuts with chocolate.
8. If you do not have a precision cooker, put chocolate in a microwave-safe bowl and microwave for in the microwave for 40 seconds with 600w (medium) and stir and microwave for another 20 seconds with 600w. Then, stir the chocolate again and when all melt, add 1 tsp of oil and mix. Then, microwave it for further 10 seconds. And dip the doughnuts with chocolate.

This deep-fried yeasted doughnut is of French origin. It's made of choux pastry, which is a dough that puffs up as it fries. They are similar to old-fashioned doughnuts, with a hard exterior and a soft exterior. Blueberry doughnuts are glazed with a light, sugar glaze and packed with blueberry galore! Cakey fried Chocolate Old Fashioned Doughnuts with sour cream, a thick luscious glaze, and no yeast!

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