Pennsylvania Dutch Square Doughnuts

Total Time
21mins
Prep 15 mins
Cook 6 mins

Tender doughnuts with a honey glaze.

Ingredients Nutrition

Directions

  1. In your 2-cup measure dissolve the 1 teaspoons sugar in the 1/2 cup lukewarm water. Sprinkle over yeast, give it one stir and let soak 10 minutes.
  2. Meanwhile pour scalded milk into large beater bowl. Add the 1/4 cup sugar, shortening or oil, salt, cinnamon and raisins and stir to combine and cool to lukewarm. Beat in egg. Stir in risen yeast liquid, along with 2 1/4 cups of the flour and beat for 5 minutes. Scrape down sides of bowl, cover and let rise 2 hours in a warm place. Punch down dough and turn out on board floured with remaining flour and knead 100 times about 10 minutes.
  3. Roll dough out to 1/3 inch thickness and cut into 3 inch squares. Gather up scraps, roll and cut them too. Let rise, uncovered, at least 2 inches apart on board until risen to almost double thickness, about 1 ½ hours.
  4. Lift carefully one at a time and slide into hot fat or oil 3 inches deep in pot, at 375°F Do 2 or 3 at a time depending on size of pot. As they show a golden color on bottom, turn them over, frying about 3 minutes to brown both sides.
  5. Lift out and place on absorbent paper towels to drain. Let partially cool on cake racks but while still warm dip all sides into the Honey Glaze.
  6. Honey Glaze: Combine and stirring until smooth 2 tablespoons honey, 1/8 teaspoons salt, 2 cups icing sugar and 7 tablespoons boiling water. Dip warm doughnuts into this warm glaze and let cool and dry on cake rack.
  7. The Mary Moore Cookbook.

Reviews

(1)
Most Helpful

Made these for my father in law, he is a big fan of Dutchie doughnuts, Loved them!! the only problem I had was that they browned to quickly in the oil and the centres were still doughy, I am not expereinced at frying donoughts yet, this was my first try so it may have been me!

BigRed_9508 January 18, 2009

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