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Chummy's Donuts
Chummy's Donuts

Before you jump to Chummy's Donuts recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is today a lot more popular than in the past and rightfully so. There are a number of illnesses linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Even though we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. In reality, though, merely making a couple of modest changes can positively affect everyday eating habits.

Initially, you must be extremely careful when you are shopping for food that you don’t unthinkingly put things in your basket that you don’t wish to eat. For instance, did you ever think to check how much sugar and salt are in your breakfast cereal? One heart-healthy option that can give you a positive start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one modest change to your diet has been achieved.

To sum up, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chummy's donuts recipe. You can have chummy's donuts using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chummy's Donuts:
  1. Use 7 C High-Gluten Flour
  2. Use 2 eggs
  3. Prepare 6 tbsp sugar
  4. You need 2 Oz Fresh Yeast
  5. Prepare 1/2 tsp salt
  6. Take (4 tbsp hot oil)
  7. Use 2 1/2 C apple juice
  8. Provide Confectionery sugar
Steps to make Chummy's Donuts:
  1. Pour apple juice into a separate bowl - crumble fresh yeast into it and let it sit until activates/bubbles.
  2. Pour all the dry ingredients into a mixing bowl. Make a well, like a ditch, in the center of the flour and add the wet ingredients including the apple juice/yeast into the well.
  3. You can either use a mixer with a dough handle or mix the dough by hand by shifting dry flour into the well and simply mix. Once it's a sticky mixture, knead it on a floured surface till it's smooth.
  4. Let it rise for an hour. Punch down. Rise for another 30 minutes. Then, separate a chunk and roll out the dough - form your donut shapes and place on individual parchment papers. Let it rise yet again for 15-20 minutes. Letting it rise mutliple times is the trick for fluffiness.
  5. The thing about deep-frying is that the donuts expand with the heat. If you want bigger donuts, don't simply roll into a ball - it will only become heavy and dense. Flattening out the dough also ensures a fluffier result.
  6. Heat up oil. Important that the oil is at 350F before you start deep-frying. If it's too hot then it will cook the outside faster than the inside - leaving you with an undercooked donut.
  7. A neat little trick I learned: If you don't have a food thermometer place the handle of a wooden utensil into the pot of oil. If small bubbles start to fizzle around the handle, it's hot enough. If it bubbles vigorously, it's too hot and the temp needs to be lowered.
  8. The dough may be sticky so either flour or oil a spoon that you will use. Drop your shaped dough into the ready oil.
  9. The dough tends to turn over while cooking. If it doesn't, turn over yourself. When both sides are a golden brown and its been frying for 7-8 minutes… you know it's ready. (P. S. make sure it's not bubbling vigorously!)
  10. Suggestion: try and experiment with one donut at a time with different sizes and shapes and see what shapes, sizes, and time results in the best donut.
  11. Cool off for a little bit but not too much that it's completely cooled down. Pour some confectionary sugar in a ziploc bag and plop some doughnuts into the bag - shake it up to get an even distribution of the sugary coating.
  12. (Experimentation is key! My first try with this recipe: the dough turned out like hot pretzel dough, like a sweet-bread. Tasted yum, but not quite the fluffy donut I wanted!)

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