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My review
My Mom's Raised Doughnuts
Peggi Weaver Tebben
"I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do."
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Ingredients
3 h servings 207 calsOriginal recipe yields 24 servings (2 dozen doughnuts)
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Directions
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Prep
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Ready In
- Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
- Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
- Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
- Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
- Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
- Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
- Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
- Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
- Drain the doughnuts on paper towels to absorb oil.
- In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.
Footnotes
- Cook's Notes
- This recipe is not recommended for use with self-rising flour. I also use canola oil to fry but Mom used solid shortening. I don't remember oil being around then. Both work equally well.
- If you don't have a doughnut cutter, cut with a No. 2 can (20 oz. can) that has been opened with a small can opener with a sharp blade to leave a sharp cutting edge. Use a pill bottle to make the center hole
Nutrition Facts
Per Serving: 207 calories; 11 g fat; 24 g carbohydrates; 3.2 g protein; 16 mg cholesterol; 107 mg sodium. Full nutrition
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Reviews
Read all reviews 177209 Ratings
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Most helpful positive review
2/27/2012
If these don't rise for you like they should, either your yeast is bad or something else you are doing wrong. Please don't blame the recipe & rate it down because of your errors! Also, if the br...
Most helpful critical review
6/17/2013
I followed this recipe exactly. This was my first time trying this recipe and it was a waste of 3 hours and ingredients. They weren't "amazing", nor were they even "K(C)rispy K(C)reme-like" as m...
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2/27/2012
If these don't rise for you like they should, either your yeast is bad or something else you are doing wrong. Please don't blame the recipe & rate it down because of your errors! Also, if the br...
6/13/2012
Very tasty! My kids told me, "Mom, these are better than Dunkin'. Your the best cook in the whole wide world!" After a comment like that I will make again and again. Thanks!
4/18/2012
This recipe is absolutely amazing! They do take time, but they are SO worth it! They are light and airy, with just a touch of crisp on the outside. They are bakery quality for sure! I made maple...
9/10/2014
I'm a doughnut connoisseur... This is the best recipe I have ever found for doughnuts! Made 3 batches in 4 days. It can be a little tricky on step 8, because it doesn't say to knead dough after ...
10/17/2012
Love these! For my first attempt I think I over-mixed the dough and ended up with donuts that were more cake-like (as stated in other reviews). I'm not a fan of the cake texture and really wante...
11/28/2012
Delicious. Who needs Krispy Kreme with this recipe? To the poster who wrote that her's didn't rise properly. Depends on the yeast being fresh. All packets of yeast have expiration dates. Plus ...
10/12/2012
Great recipe! What I did was made them whole & when we cooled I put jam into icing bag, made a hole into the side right into the center & filled it. then dusted with icing sugar. I also filled t...
6/21/2013
Perfecto! This is my third time trying recipes for doughnut - 1st epic fail, 2nd-average to almost fail, this time is so perfect.. I left the dough to raise in the fridge overnight and did the s...
3/2/2014
I've never made doughnuts before, and these turned out great, especially for a first try. DS and I made them together. We let the bread machine make the dough; it rose beautifully. I then rolled...