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Nancy's Kitchen - Tried and Tested Recipes
Robbie's Donut Recipes

Robbie's Donut Recipes
Dee wanted recipes for her doughnut maker in the 7/7 newsletter. I am not sure if either of these recipes can be used in the machine, but thought I would still share them. The first is from Sherry and was in a 2016 newsletter. The second recipe is very old and appeared in many cookbooks and magazines.
Robbie IN

Banana Donuts Recipe

2 cups mashed ripe bananas (as ripe as possible)
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 cup sugar
1/8 teaspoon salt
1.5 teaspoon vanilla extract
2 tablespoons milk
1.5 teaspoon cinnamon
Vegetable oil (for frying)
Maple syrup, for dipping or glazing

Place the oil in a large frying pan; turn the heat to medium to begin preheating the oil.
Mix all of the other ingredients thoroughly. If you have a high powered blender or machine, that makes it super easy. The batter will be very sticky but donít be tempted to add more flour.
When oil is hot, drop the mixture by spoonful into the oil, turning frequently. (Test the oil with one donut to make sure it's bubbly and hot).
Deep fry over medium heat. Cook until golden brown. If the donuts are getting dark brown too quickly, reduce the heat and cool the oil.
Drain on a paper towel.
Dust powdered sugar and serve warm. For a dipping sauce, you can use maple syrup, honey, Nutella or any flavored syrup.

Use a teaspoon measure to scoop up the donuts to put into the oil. For a pina colada version, add a teaspoon of coconut extract.
Bananas that are brown on the outside but still white on the inside are perfectly sweet for this recipe. A great use of old bananas.
For a healthier version, you can use one cup whole grain flour and one cup all purpose. This will make the donuts more dense but still delicious.
Sherry IN


Baked Raised Doughnuts Recipe

1 c. milk
1 1/2 c. sugar
1 tsp. salt
1/3 c. butter
1/2 c. warm water (105-110 degrees)
2 pkg. active dry yeast
2 eggs, beaten and at room temperature
4 1/2 - 5 c. unsifted flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. (2 sticks) butter, melted
1 tbsp. cinnamon

Scald milk; stir in 1/2 cup sugar, salt and 1/3 cup butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in dry yeast and stir to dissolve. Add lukewarm milk mixture, eggs, 2 cups flour, 1/2 teaspoon cinnamon and nutmeg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough of the remaining flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough; turn out onto lightly floured board. Roll out to 1/2 inch thickness. Cut with doughnut cutter. Place on greased baking sheet. Cover and let rise in warm place until doubled in bulk, about 30 minutes.

Brush doughnuts with melted butter. Bake at 425 degrees for 8-10 minutes or until golden brown. Remove from sheets and cool slightly. Dip in remaining melted butter and coat doughnuts in combined 1 cup sugar and 1 tablespoon cinnamon. Makes about 2 dozen. Excellent when served warm. Freezes well. Can also dip in powdered sugar or chocolate sprinkles.
Robbie IN

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