Prep 1 hr 30 mins
Cook 30 mins
I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!
- 1 tablespoon dry active yeast
- 1⁄2 cup warm water
- 1⁄2 cup buttermilk
- 3 tablespoons shortening, melted (DO NOT use oil)
- 3 tablespoons sugar
- 2 1⁄2-3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- vegetable oil
- 2 1⁄2 cups sifted powdered sugar
- 1⁄4 cup milk
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
- Add enough remaining flour to make a soft dough.
- Turn dough onto a floured surface and knead several times.
- Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
- Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
- Heat 2-3 inches of oil to 375°F.
- (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
- Cook about 2 minutes or until lightly golden in color, turning once.
- Drain well on paper towels.
- Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
- Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
- Cool on wire rack or serve warm.
Wow, these made my kids so happy. I mixed the dough in my bread machine, cut them out, and put them in the fridge overnight. Then in the morning I took them out and let them rise in my warm oven for about 1 hour while I exercised. (To counter the fact that I was going to eat a bunch of doughnuts for breakfast!) Then I fried them up and dipped them in the glaze that I had added a handful of melted chocolate chips to. They were wonderful and the kids devoured them in minutes.
Finally! I've been searching for a doughnut recipe that actually tasted like doughnuts. They came out soft and I didn't even use make the glaze. The recipe was so easy to follow. The only hard part was getting the frying part down. I found out that it's got to be the perfect light brown. My family loved them.
Hi Marg, I love these donuts. They're tasty and easy to make, especially when you toss it all into the bread machine. I used 1 1/2 c all-purpose flour, 1 c whole wheat pastry flour, and 1/2 c oat flour for a little variety and extra fiber. Last night I prepared the dough, cut them out, and put them covered on a cookie sheet in the fridge overnight. I got up early to take them out and let them come to room temp and rise some more for a couple of hours. We had lovely fresh donuts this morning, a hit with all of us. Your glaze was delicious. Took a bit more milk for me and I'd add some vanilla or other extracts to it next time. After I'd used the glaze for a quarter of the donuts, I added some melted semi-sweet chocolate to the remainder to make chocolate glazed as well. Cinnamon sugar and powdered sugar also fit the bill. Next time I'll leave the "hole" in and try filling them with pudding or jelly. These are really tasty and fun to make. Thanks, Marg.