Red Star Doughnuts

I’m back with yet another Red Star Recipe!  Remember how I said it has made all the difference in my yeast baking?  Yeah, I haven’t changed my mind!  It still works its magic on everything from danish to rolls, and pizza to…doughnuts.

Yeasty, sweet, oh-my-Lord-Help-Me Doughnuts.

What’s better than fried bread and air?

Fried bread and air glazed in sugar.

That is all.

Red Star Doughnuts

  • 1/2 cup Milk
  • 1/4 cup Water
  • 1/4 Cup Vegetable Oil
  • 1 Egg, room temperature
  • 1 tsp Salt
  • 1/4 cup Sugar
  • 3 cups Bread Flour
  • 2 1/4 tsp Active Dry Yeast

Combine yeast, 1 cup flour, and other dry ingredients. Combine milk, water and oil; heat to 120°-130°F.

Combine dry mixture and liquid ingredients, except egg, in mixing bowl of stand mixer with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 parts. On lightly floured surface, roll each half into a 12 x 6 -inch rectangle. Cut with 2 ½ -inch doughnut cutter. Place on lightly floured cookie sheets. Cover; let rise until indentation remains after touching. In large heavy pot, heat 4 inches of vegetable oil to 400°F. Fry doughnuts a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Glaze or shake in a paper sack with sugar.

Want hand mixer methods?  Bread Machine Methods?  Check out the Red Star official site here!

Time to Make the Doughnuts


I spell doughnuts this way.

Some people choose to shorten it to donuts.

I don’t care how you spell it, though, just give me some.  Especially if it’s giant, yeasty, and sugar glazed.  I used to think that Krispy Kreme was the recipe to beat, but I was wrong.

I know, I know.  Blaspheme.

But it’s true.  On our recent beach vacation, we were turned on to a tiny little gem called Britt’s Donut Shop in Carolina Beach. 

imageNow, we weren’t staying in Carolina Beach…we were staying in Wilmington.  And that was for only one Saturday night.  Our plan was to head inland the next morning to Monroe for our Treehouse Vineyard stay, but the thought of “gooey, melt-in-your-mouth” doughnuts had us taking a half hour detour in the opposite direction first thing Sunday morning.

I had never been to Carolina Beach, but I have to say, I think I like it.  It looks like what I imagine Myrtle Beach did back in the 50’s and 60’s, before massive hotels moved in, before the chain restaurants took over.  It had a charming boardwalk, a small family theme park with various carnival rides, ice cream stands, and of course, Britt’s Donut Shop.

I was stunned to see a line.  No joke.  On Sunday morning, a line of over 30 was trailed out the wide open doors.  You could see the menu from afar…Donuts, coffee, and Pepsi. That’s it. The prices were phenomenal –85 cents each or  6.75 a dozen…and the only type of donut was glazed.

When it was my turn, I ignored Jon’s advice to “only get a couple” and bought a dozen.  Lacking was the fancy box one might expect from a doughnut shop, and instead I was presented with a white paper bag filled with scorching hot goodies.  Upon returning to the truck, we immediately opened the bag and dove in.image

Oh…. My. God.

Perfection in every sense of the word.  They really do melt in your mouth, no chewing required.  Not cakey, barely bready – all air and sugar and buttery deliciousness,  a light crisp on the outside.  Honestly, I would consider a week long vacation in Carolina Beach JUST for the availability of these donuts.  Not kidding.  We had the dozen gone by the end of the day.

Of course, driving 7 hours each way to fetch a few doughnuts really isn’t all that feasible, so, still having doughnuts on the brain (and probably still in my veins), I set about to make some myself.  I quickly searched the net for a Britt’s knockoff, but had no luck. Boo!  But, I pushed on and came up with a recipe that produced a great result.  Now, no, these are NOT a Britt’s knockoff.  They are not that light and airy.  They are delicious, better even than Krispy Kreme, which is saying a LOT…but Britt’s they are not.

What they are is sweet and buttery, great still hot, and just as good the next day if rewarmed.  And hey, if I can make a doughnut, YOU can make a doughnut.  And if I can stand in line for a Britt’s Donut – YOU can stand in line for a Britt’s Donut…and then you can mail me a dozen.

Or two.


Buttery Sugar Glazed Doughnuts

makes 3 dozen

Yeast Doughnuts

  • 1 cup warm milk
  • 1/3 cup sugar
  • 1 package instant yeast
  • 2 large eggs, beaten
  • 1 1/3 stick melted butter (not hot, just melted)
  • 1 tablespoon Vanilla
  • 4 cup All Purpose Flour
  • pinch of salt
  • Oil, for frying

Add sugar to the warm milk (around 110 degrees), and stir until the sugar is dissolved.  Add the yeast, and allow to rest around 10 minutes.

Combine the eggs with the butter and vanilla in the bowl of a stand mixer. Mix on medium low speed with the dough hook until well combined.  After the 10 minutes have passed on the yeast, add the mixture to the butter/egg combination, and mix for a few minutes.  In a separate bowl, combine  the flour and salt

Begin adding the flour, one half cup at a time, until it is all incorporated.  Use a medium speed for this.  Do not over knead, dough will be a bit sticky.image

Remove dough from the mixer, and place in a greased bowl.  Cover tightly and refrigerate for 4-5 hours, or overnight is you wish.

Roll out the dough to 1/3 to 1/5 inch thickness.  Cut with a doughnut cutter (or biscuit cutter)

Place cut doughnuts on parchment, and allow to rise in a warm place until very airy and light.

Heat oil to 350/360, and drop doughnuts in one at a time.  Cooking time will vary based on the heat of your oil, but 15 seconds per side worked for me.  Remove from oil and pat with paper towels.  Continue until all doughnuts are fried.

Dip in glaze. Allow to dry.  Dip again, if desired.  Serve and enjoy!


Doughnut Glaze

  • 4 cups powdered sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla
  • 2/3 cup milk

Stir all ingredients together until well combined.


Butter Fried Doughnut Skewers

As if eating yeasty, carbohydrate filled doughnuts weren’t bad enough on their own, you’d better sit down for this.

Butter Fried Doughnut Skewers.


When Jon and I first moved in together oh so many years ago, one night he pulled out a stick of butter and some day-old Krispy Kremes and set out to fry them.  And then top them with ice cream.  Heart attack on a plate, right?  May be, but they are some kind of delicious.  Just add a pat or two of butter to a fry pan over medium high heat and then fry the doughnuts on both sides until lightly browned. The outsides get all hot and crispy while the insides warm up and just ooze sweetness.

It really doesn’t get much better than that.


To jazz my version up a bit, I brought out the wooden skewers and alternated pieces of banana and strawberries with quarters of the doughnuts.  They would be perfect for a party tray, and really impress the kiddos. Seven couldn’t get enough of them!  For a little extra oh-my-god factor, coat the fruit in chocolate first.  Yumolicious.

Sure, it may be overkill, but look at it this way…  Doughnuts are expensive. Now you don’t have to eat those dried up leftovers as is.

You can thank me later.


Hope you have a great weekend!

Chocolate Covered Chocolate Doughnuts

Yeah, it’s what’s for breakfast.

It’s my personal belief that one cannot get enough chocolate in one’s diet without eating some for every meal. And in case you feel the same, here’s a simple and delicious way to accomplish your dietary goals….chocolate covered chocolate doughnuts.


When I used to live in the commune house (sorry newbies if that comment threw you off, yes, I used to live in a sort of commune with my husband and 4 other folks – sounds weird but it wasn’t) we would sometimes fall victim to the lure of the $4 box of Entemann’s chocolate covered chocolate doughnuts. When we had $4, that is.  Back then, we lived, quite literally, on free pizzas from Pizza Hut (thanks to the regional manager who hooked me up with a boatload of free coupons) and week old Dairy Queen Ice Cream Cakes.  Looking back now, I really can’t remember any other food in that house.  My roommates had a 15 pound tub of cheesies, but those were not eaten, to my knowledge, as I don’t recall the level of cheesies diminishing. So, pizza. And ice cream. For 3 years. Good times.

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One Year Down…It’s My Blogiversary!

One year ago today I made my first DoughMessTic post. It was for Cream Cheese Brownies. The pictures suck…in fact, all of my early pictures sucked. One even has a box of baby wipes holding up a Lemon Meringue Pie. That I took at night. So sad.

But I have come a long way since then, thanks to other inspirational food bloggers.

I have made friends with lots of you, thanks to Tuesdays With Dorie and The Daring Bakers - and now Twitter. (I barely remember life before Twitter.)

I also started up a couple of groups of my own – My Kitchen My World…which is still going strong even though I turned it over to lovely Lauren, who took it and ran with it. Along with a few Blogging Buddies we started another group – You Want Pies With That? – to make an unusually themed pie once a month and share our story.

I inadvertently started up the huge-mungus group Operation Baking GALS when my cousin in Iraq needed a few homemade treats. Now there are over 3000 members and the group is going full speed. We have had telelvision spots, radio interviews, Blog reviews, newspaper articles – even a recent blurb on the Gourmet Magazine website. So now, thanks to that (and to so many wonderful bakers) thousands of troops are getting homemade goodies once a month to remind them of home and what they are over there fighting for. I had to finally ask for moderation help, and Lyndsay, the saint, stepped in and is taking care of the site. She has done some wonderful things with it, too – even has merchandise available for purchase. If you have any time at all and a will to bake, please check out the site – it’s for such a great cause.

I just wanted to thank everyone who keeps coming by my site, especially those of you who leave comments. It makes the day so much better when I have a little note from one of you. It’s that encouragement that has taken me from a crappy post about brownies to creating my own cheesecake, among other things.

Here are a few of the things I have done in the past year that still amaze me:

I entered the Pillsbury Bake-Off

I submitted a recipe to the Ultimate Food Network Challenge

I completed TWO NaBLoPoMos – TWO.

I made danish from scratch. Often.

I created a couple of cheesecake recipes.

I baked for a Cafe and got paid.

I cater now…really. I have 2 wedding coming up soon.

I make my own pasta.

I make my own bread.

I made my own cheese today!!

I won a Pie Contest at The Kitchn!

I made Macarons.

I tried rhubarb and loved it.

I make dinner almost every day.

I have taught my son a few things.

I wrote and illustrated a couple of children’s books.

Companies approach me to do reviews. (that’s still baffles me.)

I have friends all across the country now. Come see me. We’ll bake.

Thanks again everyone, it’s been fun!

Tuesdays With Dorie…4 Star Chocolate Bread Pudding

This week Lauren of Upper East Side Chronicle chose Dorie’s Four Star Chocolate Bread Pudding for us to make. Up until I made this, I had never eaten chocolate bread pudding. In fact, I had only ever eaten regular old bread pudding once – and only once.
Bread. Pudding.
Pudding. Bread.
Each good on their own, but together?
It’s like Ranch Dressing and Ice cream. Both fanstastic, but not something you want to combine. Or at least that’s my theory.

Not that this wasn’t a great dessert…in fact, we ate every bit over 3 days…but I can’t say I looove it. Something about the consistancy. I tried eating it hot. And room temp. And even cold, straight out of the fridge. But invariably, after only one bite, each time I would stick it in the microwave, pour chocolate syrup over it and then pile some Snickers icecream on top for good measure. The nuts in the icecream gave me something to chew on, and that perked it up for me alot.

If you’re a regular reader around here, I bet you already guessed that I didn’t put raisins in mine. As if.
I did add some black raspberries though, and they were a nice touch. If there is ever a next time, I will also add chocolate chips and maybe some walnuts to it – just to give it a little bite. Oh! I almost forgot…I used doughnuts for the bread. It took 7. I took that as a good sign.

I hope you will go check out everyone else’s creations…we gather here. We are all bake-o-matic geniuses. I know you wish you could join us, but we are an elite group of superiorness, and the waitlist is 42 miles long. Plus, we will need to have your resume and a recent W2 and background check. And even then, you will still have to wait until our fearless leaders re-open the enlistment for a few minutes. Better go ahead and add us to your blogroll now, just so you don’t miss your opportunity! And be prepared – you’ll need our owner’s manual! Get it here…

Until next time, have a great week!

Deep Fried Love.

Have you ever just gotten a hankering for something?

For example, when we were in Italy a couple of months ago, I could not stop craving McDonald’s Chicken McNuggets. The thing is, I don’t really even like McNuggets. I don’t even like fast food in general. But oh, how I wanted them. We’d be walking around Rome, and there would be the signs…McDonalds – 500 meters. McDonalds – Pantheon. McDonalds – Spanish Steps. And yet I refused them.

But this weekend, I wanted Doughnuts. Just your typical glazed doughnut, nothing too fancy. I love big fluffy, yeasty doughnuts, covered in a warm, sugary glaze. I love the sticky fingers and the need to lick them. Nothing better than a nice, hot doughnut. The last gooey ones I had were in Tennessee, at the Krispy Kreme Drive Through. Oh, they were good.
So I sent out a tweet. Who has a no fail recipe?

@twopeasandapod (Two Peas and Their Pod) shouted out that Joy the Baker had a recipe. So I headed over to check it out. Looked pretty good! In the meantime, I had found a couple of recipes online, so I decided to kind of meld them all together…and the results are delicious! I still want to play around with the recipe a bit, so bear with me. I want to make sure it is perfect before I share!

In the meantime, here are some photos to get you mouth watering!

Make sure to stop by here tomorrow for a gorgeous Apron Giveaway!! It’s fantastic!

Also, there is still time to win the Bumkins Bib and the Yoplait Activity Pack – scroll on back to those posts to enter!