Glazed Doughnuts

"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."
 
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photo by Linsey S. photo by Linsey S.
photo by Linsey S.
Ready In:
40mins
Ingredients:
8
Yields:
50 doughnuts
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ingredients

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directions

  • Scald milk; cool to lukewarm.
  • Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur); add to milk.
  • Cream the shortening and sugar together.
  • Add eggs and beat.
  • Add salt to milk and yeast mixture.
  • Alternately add flour and creamed shortening, sugar and eggs mixture.
  • Stir until smooth.
  • Cover and let stand until double in bulk.
  • Roll 1/2 inch thick on lightly floured surface.
  • Cut and let rise until double in bulk, again.
  • Fry in deep fat fryer until light brown on each side.
  • Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts).
  • Change paper towels frequently.
  • While still warm: Glaze with powdered sugar glaze.
  • If 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.
  • When completely cool and glaze or frosting has set, store in an airtight container.
  • They can also be frozen for later use (eliminate as much air as possible).
  • If 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.
  • They will be almost as fresh as when you first made them!

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Reviews

  1. Cindy, you are a genious! I've just finished these and they are perfection! They sure do make A LOT of donuts. It took about 5 hours including waiting for the dough to rise 2 times. I refreshed the oil about every 10 donuts and I fried 3 at a time. I don't have a deep fryer so I just used a lot of oil in my deep frying pan. I made plain glaze, chocolate glaze and a cinnamon sugar coating. I hated trying to take the munchkins out of the oil. I should have used a big slotted spoon. This was a lot of fun to make on a Sunday. I'm amazed I actually did this. Thank you so much! I've been talking about this all day on the message boards. One thing, you should specify putting the yeast into the water. I just assumed that's what you do with it.
     
  2. These were great! made them for breakfast and they were so yummy and just sweet enough. We just dipped ours in a sugar/cinnamon mixture. I froze some and have been having them at work and they thaw nicely. Thanks for another keeper recipe.
     
  3. Just wanted to update my previous review " These were the best doughnuts I have ever made - I have tried a lot of recipes and will be keeping this one. I made them with the exact ingredients but altered the mixing method a little. I creamed the shortening and sugar in my KitchenAid with the wire whisk, then added eggs and mixed well. Then added warm milk, salt and 2 c. flour, mixed till well blended. Then dumped in remaining flour and the yeast/water mix. Put on dough hook and kneaded. For a glaze I melted 1/2 cup butter, mixed in 3 cups icing sugar, 1 tsp. vanilla, and enough hot water to make a runny but not watery glaze. Probably about 1/2 cup water but I didn't really measure." I've since made these several times and they are excellent!! Thanks so much for a great keeper.
     
  4. Thank you very much! These are delicious! And I love that it didn't go stale the next day. I just kept it in an airtight container and they still were soft and chewy! =)
     
  5. These were sooooo good!!!! I just couldn't stop eating them!!!But then I had to get my share in before the kids got home from school and devoured the whole plateful!! I halved the recipe,added a little bit of nutmeg for flavour and made it in my bread machine. I coated them with sugar while still warm. I think next time though I will make them larger by rolling them out thicker and using a larger cutter. A maple flavoured glaze would be nice. Ooooohhh, the possibilities are endless!!! Great recipe Cindy Lynn!!!
     
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RECIPE SUBMITTED BY

I am currently a stay at home Mom and wife (aka: homemaker, domestic engineer, chauffeur, etc.). My husband and I made this choice about 2 1/2 years ago. At the time I was averaging 72 hours/week +. Our kids were complaining that they never saw me, and one of them was even getting in trouble (too little supervision apparently). We got the troubled teen through high school, and she is currently preparing for college. Things have improved a lot so I am considering going back to work part-time while the kids are gone to school (if the right opportunity presents itself). <br> <br>I love to cook, especially trying new recipes. I get tired of the same ol', same ol'. I also love reading cookbooks and the history of recipes. I always hated doing all the dishes afterwards, so I did a lot of one dish meals whenever possible. Recently, my husband bought me a new dishwasher, so now I am cooking up a storm! Everyone is loving it. <br> <br>I look forward to making new friends in Recipezaar, trying out new recipes, and hope some of you will try some of mine. Please, if you try my recipes, take time to post a little note telling me about your experience and any modifications you may have made. I just love to experiment and try new things in the kitchen! :-))
 
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