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Donught Machine

  1. Feb 9, 2007 #1

    JPC

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    hey, is there any kind of small machine to make easy donughts on the market ?
    Donughts in France are so expensive

    or is there any easy way to make some at home (PS : be easy on da explanations coz i know nothing about cooking, baking)
     
  2. jcsd
  3. Feb 9, 2007 #2
  4. Feb 9, 2007 #3

    radou

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  5. Feb 9, 2007 #4
    I wonder how good home made donuts would taste. I imagine that 'donut holes' (timbits for the fellow Canadians out there. :) )would be easier and just as good. Hmmm, I should try. :-)

    edit:: Give these a shot, they aren't 'donuts' but hey, they are just as good. I found this recipe and might try making them later on in the week, seems pretty simple...

    http://www.recipezaar.com/133877

    edit again: I wonder how they make chocolate donut holes... something about deep frying cocoa makes me sick... :/ lol
     
    Last edited: Feb 9, 2007
  6. Feb 9, 2007 #5
    I have a mini doughnut machine, its the 2 moulded hotplate type (waffle iron). Its not very good, doughnuts should be cooked in oil (deep fired), but i can knock some tasty pseudo-doughnuts in short time :)

    I wouldn't recommend one if you want real doughnuts, its just not the same.
     
  7. Feb 9, 2007 #6
    Yeh the copomatic 2000 will do that just fine.. :rofl: :rofl: Sorry couldnt resist even if I am the only one who finds that ammusing
     
  8. Feb 9, 2007 #7
    Strap it into the back seat, fill it with oil, and have your partner making donuts as you drive around. :biggrin:
     
  9. Feb 9, 2007 #8

    JPC

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  10. Feb 9, 2007 #9
    I would love to get a chocolate-doughnut-making-machine. As a side note, I am also for personal expense account being handed out to the mentors for buying small home appliances. :tongue:
     
  11. Feb 9, 2007 #10

    FredGarvin

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    If you can get a hold of it, Alton Brown did a great show on home made donuts. The only thing he needed was the deep frier. The recipe didn't look too terribly difficult. I haven't tried it because, if I do, I wouldn't be able to stop.
     
  12. Feb 9, 2007 #11

    Danger

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  13. Feb 9, 2007 #12
    My Grandma used to make homemade donuts for us when we were kids, she didn't use any fancy machine though, she made them from scratch, everything was done by hand and I think it used to be a day long project for her. When they were done we either had them plain or dipped in icing sugar....they were to die for!!!:!!) :!!)
     
  14. Feb 10, 2007 #13

    JPC

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    what, a whole day to make good donughts !!

    i'll never have time to make any, except during weekends, holidays , and/or during the night lol


    Why dont they have dunkin donughts in France :(
     
    Last edited: Feb 10, 2007
  15. Feb 10, 2007 #14
    Sounds yummy! :smile: Food from grandmas is always the best. :smile:
     
  16. Feb 10, 2007 #15

    Moonbear

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    That's why I've never bothered. It sounds like it takes a long time to make them, and doughnuts for dinner isn't really my goal. Even the bakeries start making them overnight so they're ready for the morning, so it seems like something best bought from someone willing to stay up all night baking.

    It's the same with other things I'd like for breakfast...cinnamon rolls or coffee cake just take too long to make. Maybe it made sense back in the day when the whole family got up before dawn and you could let dough rise while out milking the cows, and then come back in for a big breakfast, but no matter what the cat thinks, I'm not getting up at 5AM just to make breakfast (though, she did get in a rather effective leap from the headboard right to the middle of my stomach this morning...she also had the sense to keep on running after that...this is the problem with having to wake up early during the week, the cat doesn't understand it doesn't happen on weekends too).

    You've never had my grandmother's food. It's a good thing my grandfather isn't picky about his food. :yuck:
     
    Last edited: Feb 10, 2007
  17. Feb 10, 2007 #16

    Evo

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    Traditional yeast donuts are a major project, my mother made them once a week. You can't beat them, but you have to let the dough rise, then punch it down, let it rise again, then roll it out, cutting them was fun though.

    I can't eat donuts from donut shops, they have so much icing on them they gag me, and no matter how much I scrape off, they're still disgusting. :yuck:
     
    Last edited: Feb 10, 2007
  18. Feb 10, 2007 #17

    FredGarvin

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    From what I know of it, it's time consuming because of the multiple rise times for the dough. The actual work that goes into them doesn't look like a whole lot (says the guy who has never done it). I have made home made bread before from scratch and that wasn't horrible.
     
  19. Feb 10, 2007 #18

    JPC

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    What ! U kiding me , in America , u have like the best donughts compared to most other european countries
    and u complain !

    In france , when u buy them , theyre all dry, and all
     
  20. Feb 10, 2007 #19

    Moonbear

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    *makes a note not to get doughnuts in Kansas* Why are they putting that much icing on them? You can get glazed and frosted doughnuts here, but unless you're going for the Krispy Kremes (should be Krispy Sugar, because there's not much dough relative to the amount of sugar in those things), the frosting is usually light (though, I do like the glazed ones...I hate dry doughnuts). You can always find plain ones too, though, or coated with things like cinnamon or just plain powdered sugar.

    And, Fred, yes, it's the rising time that's time consuming, not that it's a lot of work. Making bread is the same way. That I don't mind making, because I can start in the morning, and have a loaf of bread by the time I'm ready to make dinner. But, it has to be a day I'm planning to be home all day, because every hour or two, you have to knead something or add something. But, other than the first time you knead it, when you need to work with it about 15 min to really develop the gluten strands properly (maybe one of these days I'll get a mixer with a good dough hook), it's not that much work. Cleaning up all the bowls and scraping the flour back off the countertops, on the other hand, is a pain when I'm done. But, it all means that unless you wake up REALLY early, and can wait several hours to get your breakfast, it's just not worth it (if I get up really early, I want breakfast immediately, not 3 hours later).
     
  21. Feb 10, 2007 #20
    Well I suppose that there are exceptions to everything :tongue: . I find that the good cooking ability is ussually saturated in the older people, perhaps it is due to having lots of time to practice - but I think it also has to do with coming from different cultures. Plus the fact that they did not grow up with microwaves probably helps. :yuck:
     
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