CAKES
Mom's Raised Doughnuts
My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.
2 HR 45 MINPrep Time
30 MINUTESCook Time
2 dozen doughnutsServes
Overview
Ingredients
Instructions
Notes
Comments & Reviews (0)
Ingredients
Ingredients
- 1/2 cup(s) water, warm (not hot)
- 2 package(s) active dry yeast
- 3/4 cup(s) milk, lukewarm
- 1/4 cup(s) sugar
- 1 teaspoon(s) salt
- 4 cup(s) all-purpose flour, sifted
- 1/3 cup(s) shortening
- 2 - eggs
GLAZE
- 1 tablespoon(s) water, warm (may need more to thin, but thicker is better)
- 1/2 teaspoon(s) vanilla
- 1 cup(s) confectioners sugar, sifted
Instructions
- SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
- SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
- POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
- ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
- KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
- ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
- LET RISE on the board until very light (40-60 minutes).
- DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
- DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar.
- NOTE: This recipe is not recommended for use with self-rising flour.
Ingredients
Ingredients
- 1/2 cup(s) water, warm (not hot)
- 2 package(s) active dry yeast
- 3/4 cup(s) milk, lukewarm
- 1/4 cup(s) sugar
- 1 teaspoon(s) salt
- 4 cup(s) all-purpose flour, sifted
- 1/3 cup(s) shortening
- 2 - eggs
GLAZE
- 1 tablespoon(s) water, warm (may need more to thin, but thicker is better)
- 1/2 teaspoon(s) vanilla
- 1 cup(s) confectioners sugar, sifted
Instructions
- SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
- SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
- POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
- ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
- KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
- ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
- LET RISE on the board until very light (40-60 minutes).
- DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
- DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar.
- NOTE: This recipe is not recommended for use with self-rising flour.
Chef's Tip
No notes for this recipe yet.
Comments & Reviews (0)
Share your thoughts, leave a review, or reply to others.
No comments yet. Be the first to share your thoughts!
