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Bread Maker Doughnuts

Bread Maker Doughnuts

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
rachel :D

rachel :D

Light and fluffy doughnuts, made with a yeast dough. I finally found a good doughnut recipe!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
  2. When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
  3. Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cookin for 4
79

Cookin for 4

6/22/2010

I just made them and OMG they are sooo good. Instead of waiting 30-45 min to rise. I placed in a 130 degree oven to let them rise, and then cooked them. Glaze: 1 cup powder sugar, 1/2 milk and vanilla extract to taste. Great Recipe.

shell
70

shell

1/16/2010

So good and really easy! This was my first time making doughnuts so I was actually shocked that they came out as well as they did. I did everything exactly as stated in the recipe except the order of the dry ingredients. I put the sugar and salt in before the flour because that's just how my other breadmaker's recipes have it. It probably doesn't even make a difference. Afterwards, I dipped the doughnuts in a glaze I found in a review of another recipe. It's 1/4 cup milk, 1 teaspoon vanilla extract and 2 cups powdered sugar. Yummmmm.... UPDATE-----I just made these for a second time and they were SOOO much better! Make sure the wet ingredients (butter, milk, egg) are room temp or sligtly warmer. I placed the egg and the milk (in a cup) in a big bowl of warm/hot water to speed things up. Also, I turned up the temp on the deep fryer. It seemed the hotter, the better. Last time the taste was very similar to funnel cakes you get at the fair. This time they DEFINITELY tasted like doughnuts. This recipe is a keeper, for sure!

Cindy
50

Cindy

1/25/2010

The first time I made these doughnuts I used plain flour as the recipe called for and put the ingredients in my bread maker in the order that the recipe said but my dough did not rise, so I started over. The second time I used bread flour and put the salt in the flour because I used bread machine yeast and read on the lable not to let yeast come in contact with salt. My dough did great the second time. I also put it in my propane oven with a standing pilot so it would stay warm. First time making doughnuts and they turned out great. I used a doughnut glaze that I found on recipezaar. My family loved these. Next time I will try using a biscuit cutter and filling the center with jelly. Good recipe

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