Recipes Bread Yeast Bread Recipes My Mom's Raised Doughnuts 4.8 (231) 194 Reviews 11 Photos 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. Recipe by Peggianne Published on January 24, 2012 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 1 hr Cook Time: 15 mins Additional Time: 1 hr 45 mins Total Time: 3 hrs Servings: 24 Yield: 2 dozen doughnuts Jump to Nutrition Facts Ingredients ½ cup warm water (100 to 110 degrees F/40 to 45 degrees C) 2 (.25 ounce) packages active dry yeast 1 teaspoon white sugar ¾ cup milk, lukewarm ⅓ cup vegetable shortening ¼ cup white sugar 1 teaspoon salt 2 eggs 4 cups sifted all-purpose flour 2 quarts vegetable oil for frying 1 tablespoon warm water ½ teaspoon vanilla extract 1 cup confectioners' sugar, sifted Directions 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. 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 I Made It Print Nutrition Facts (per serving) 207 Calories 11g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 207 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 16mg 5% Sodium 107mg 5% Total Carbohydrate 24g 9% Dietary Fiber 1g 3% Total Sugars 8g Protein 3g Calcium 15mg 1% Iron 1mg 6% Potassium 51mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved