1/1 Photo of Glazed Doughnuts
Cindy Lynn's Note:
This is the recipe my MIL made when I was a child. My SIL, who was a friend from my childhood as well, used to bring these to school for her birthday treats. Our classes always looked forward to 'her' birthday each year! One year I had the privlege of being asked to walk home with her during lunch to help carry them back for the afternoon milk break and birthday treats. Her mom, my future MIL, threw in an extra and said it was for me as a reward for coming with Trudy to help carry them back. After we returned to school, Trudy 'found' someone else she decided she wanted to be her new 'best friend' and decided that she was going to give 'my donut' to 'that' friend instead of me...needless to say, there was no way I was going to let her get away with 'that'! I am sharing this recipe as a result of a request on the boards. This is still the best homemade doughnut recipe that I've come across and I've tried quite a few of them, but always return to this one! Hope you enjoy it as much as my family does... :-)) I've never timed any of the process of making these, so I really don't have a clue. My family also likes to have me cook the center cut-outs as little doughnut balls too. The amount you will get from this recipe will depend on the size of the doughnut cutter(s) you use (I have several sizes). I've never counted; my family begins digging in as soon as they start coming out of the hot grease. I do know that this recipe makes a lot of doughnuts! My MIL has made them for years for the annual family reunion potluck.
My Private Note
Units: US | Metric
- 1Scald milk; cool to lukewarm.
- 2Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur); add to milk.
- 3Cream the shortening and sugar together.
- 4Add eggs and beat.
- 5Add salt to milk and yeast mixture.
- 6Alternately add flour and creamed shortening, sugar and eggs mixture.
- 7Stir until smooth.
- 8Cover and let stand until double in bulk.
- 9Roll 1/2 inch thick on lightly floured surface.
- 10Cut and let rise until double in bulk, again.
- 11Fry in deep fat fryer until light brown on each side.
- 12Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts).
- 13Change paper towels frequently.
- 14While still warm: Glaze with powdered sugar glaze.
- 15If you prefer, they can be put into a sack with dry powdered sugar, crystal sugar or brown sugar and shaken gently to coat, or frosted with one of your favorite icings and sprinkles or nuts.
- 16When completely cool and glaze or frosting has set, store in an airtight container.
- 17They can also be frozen for later use (eliminate as much air as possible).
- 18If frozen, when ready to serve, remove from freezer, place on microwave-safe dish, cover with wax paper and run on defrost cycle until warmed through.
- 19They will be almost as fresh as when you first made them!
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Nutritional Facts for Glazed Doughnuts
Serving Size: 1 (1704 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 98.5
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.7 g
- Cholesterol 8.1 mg
- Sodium 52.3 mg
- Total Carbohydrate 16.3 g
- Dietary Fiber 0.5 g
- Sugars 2.7 g
- Protein 2.2 g