Recipe by Marg (CaymanDesigns)
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!
Top Review by Grace4Gayle
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.
- 14.79 ml dry active yeast
- 118.29 ml warm water
- 118.29 ml buttermilk
- 44.37 ml shortening, melted (DO NOT use oil)
- 44.37 ml sugar
- 591.47-709.77 ml flour
- 14.78 ml baking powder
- 4.92 ml salt
- vegetable oil
- 591.47 ml sifted powdered sugar
- 59.14 ml milk
Directions See How It's Made
- 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.