Glazed Doughnuts

Recipe by Cindy Lynn
READY IN: 40mins




  • 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!