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.
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
1.5 teaspoon cinnamon
Vegetable oil (for frying)
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
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
Dust powdered sugar and serve warm. For a dipping sauce, you can
use maple syrup, honey, Nutella or any flavored syrup.
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
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.
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.