View Full Version : The rise of the super donut.

06-25-2011, 10:51 PM
I guess the donuts b-day was June 22...it is 164 yrs old.

Happy birthday donut. My how you've grown!

Did you know the donut turned 164 years old on June 22nd? The story goes that a Dutch sea captain invented the pastry in 1847 out of necessity. He was eating a piece of cake and a storm suddenly hit, so he impaled the treat on the steering wheel to save it for later. And voila! We've got a donut.


Interesting pics of some unusual donuts you can find around the country. And if you have donut recipes...feel free to share them...

06-26-2011, 10:42 AM
Mexican Doughnuts (Churros) Recipe


3 eggs
2 1/2 cups unbleached all purpose flour
1 1/4 cups granulated sugar
2 1/2 cups water
1/2 cup unsalted butter (1 stick)
1 teaspoon vanilla extract
corn or canola oil for frying
4 teaspoons cinnamon
confectioner’s sugar (optional)


1. In a small bowl, lightly beat three eggs and set aside. In a separate bowl measure out flour. In a separate large bowl mix 1 cup of sugar with cinnamon.

2. In a medium-sized saucepan bring water, butter, 1/4 cup sugar and vanilla to a boil.

3. Remove from the heat and immediately add flour. Stir rapidly until the mixture forms a ball. This will take one to two minutes.

4. Add eggs and mix until absorbed by the dough. This will take some time. Do not worry if you still have lumps.

5. Let the dough cool for 15 to 30 minutes. At the same time heat oil in a frying pan over medium high heat. The oil only needs to be one or two inches deep since the churros will float.

6. Fill the churrera with dough according to the instructions. Twist the knob to extrude dough. Slice churros with a knife at two inches in length (see image below). If you have a larger frying pan you can make them 4 to 6 inches in length. You can either cut the dough directly into hot oil, or cut it onto wax paper and gently transfer it into the oil with a slotted metal spoon.

7. Fry for 2 to 4 minutes or until light golden brown. Drain churros on paper towel for 3 to 5 minutes. Toss hot churros in the cinnamon sugar mixture until well coated. Alternately you can dust with confectioner’s sugar.

8. Serve with Spanish hot chocolate (Ruth brought me the chocolate bar pictured below from Barcelona at link). This chocolate contains cornstarch which makes it thick and ideal for dipping. To make the dipping chocolate, add chocolate to boiling milk and sweeten with sugar. The proportions are up to your taste.


We get these at the state fair every year...my kids love them!! Plus there are a few restaurants that sell them in town also...very good.

07-25-2011, 12:12 PM
Found this by accident...decided to post it. I've had beer bread,which is good...why not beer donuts. They also make a chocolate donut beer to wash it down with. :beer:

This sounds like something Homer Simpson would have a wet dream over.

1 cup cake flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp ground nutmeg
1 tsp cinnamon
1/4 tsp salt
3 tablespoons dried buttermilk powder
2 large eggs
3 oz. IPA beer
4 tablespoons melted butter, cooled

The recipe (http://www.beercook.com/details.htm?record_id=3c93bec817d594dc_71637) seems rather easy to make. Just make sure you pay close attention to the directions (especially when it comes to making sure you don't overmix and don't overbrown the donuts).

Read more: http://www.slashfood.com/2005/12/21/cooking-with-beer-ipa-beer-donuts/#ixzz1T8N54t00

Shenandoah Chocolate Donut Beer



07-25-2011, 09:28 PM
There is only one true RISEN doughnut.