Fresh homemade donuts > Store boxed donuts = EVERYTIME!
Fresh donuts made right at home? Absolutely Rhodes rolls, they make donuts quick and simple! Take a look at my step-by-step instructions. It's so easy and you can finish them off however you like!
All you will need are your Rhodes rolls (as many or as few as you want to make) and some vegetable oil.
With a rolling pin, roll out your rolls until about 4-5 inches in size. Using a small circle cookie cutter you will cut out the center [the donut hole].
In a large pan, add enough oil until the pan is covered about 2-3 inches above high. Heat on medium-high.
I arranged my rolls on two different cookie sheets to keep the donuts and the holes separate. You will want to fry only like kinds together because the different sizes will cook at different times.
While your oil is heating, you can prepare your various "toppings". I made five different types of toppings: powdered sugar glaze (see recipe below), chocolate glaze (see recipe below), cinnamon sugar, maple (see recipe below), and powdered sugar.
Once your oil has heated (you don't want it to be smoking, otherwise it will fry your bread too quickly) you can begin slowly placing your rolls in to the hot oil.
Each side will only need to cook 30-60 seconds or until a pretty light brown. Once one side is done, flip and cook the other side another 30-60 seconds. Watch carefully, they will burn easily. When you remove them from the hot oil, place on a plate covered in paper towels to catch the excess grease.
The cinnamon sugar will need to be coated immediately. If the donut is not hot/warm the sugar mixture will not stick.
Same goes with the powdered sugar. Once you've patted out the extra grease immediately coat in powdered sugar. I found that the powdered sugar needed a 2nd coat after the first coat had cooled a minute or two.
For the glazed donuts you will want to wait until they have cooled, otherwise your glaze will just melt right off. You can add sprinkles or jimmies if you like. That would also be a fun way to incorporate the kiddos during this part.
It was a messy activity, but it was every bit worth it. Within an hour or so time you too can have freshly made donuts in your home for your family to enjoy!
The best part about the recipe is that you can make as many or as few donuts as you like depending on who and what you'd like to make them for. It's really simple and very tasty!
Donut Toppings: **Cinnamon Sugar** **Powdered Sugar**
3 c. powdered sugar
1/4 c. milk
1/2 tsp. maple extract
Mix together all ingredients.
**Chocolate Glaze** enough for a double batch of doughnuts
1/2 c. unsalted butter
1/4 c. whole milk, warmed
1 tbsp. light corn syrup
2 tsp. vanilla extract
4 oz. bittersweet chocolate, chopped
2 c. powdered sugar, sifted
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
1 c. powdered sugar
1 1/2 tbsp. milk
1/2 tsp. vanilla extract
In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. If mixture is too thick, add a little more milk. If too thin, add more sugar. You can add a couple of drops of food coloring for different colored glazes. Dip top of donuts in glaze and let the glaze set and dry before serving.
Rhodes DoughnutsServings: 1 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: min
These doughnuts are do-able and delightfully delicious.Rhodes Doughnuts
1 Rhodes Yeast Texas Roll, or 2 Rhodes Yeast Dinner Rolls, thawed but still cold
glaze and chocolate icing
choice of toppings (nuts, coconut, candy sprinkles etc.)
Poke holes in roll centers and stretch to form large openings. If using dinner rolls, press 2 together well and then stretch with fingers. Place doughnuts on a large sprayed baking sheet. Cover with sprayed plastic wrap. Let double in size.
Pour oil two inches deep into small sauce pan or electric fry pan and heat to medium high. Remove wrap and fry doughnuts on each side (about 15 seconds) until golden. Remove with a fork and place on paper towel.
Drop into glaze and coat both sides. Place on waxed paper. For chocolate doughnuts, dip into icing and coat one side. Quickly sprinkle with toppings.
Glaze: 1/2 cup water and 4 cups powdered sugar, mixed well.
Chocolate icing: Bring to boil 1/2 cup butter, 6 tablespoons milk, 4 tablespoons cocoa. Remove from heat and stir in 1 teaspoon vanilla and 3 cups powdered sugar.