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These glazed doughnuts are just like the
airy treats of childhood. Kids will marvel at how fast these
doughnuts rise, and they'll love to help punch down the dough.
- 4 (1/4-ounce) packages active dry yeast
or 3 tablespoons plus 1 teaspoon
1 cup warm water
1 1/4 cups milk
3/4 cup vegetable shortening
1/2 cup granulated sugar
3 large eggs, beaten
2 teaspoons salt
8 cups all-purpose flour
2 cups vegetable oil
2/3 cup boiling water
1 (16-ounce) box sifted powdered sugar
1 tablespoon vanilla extract
- In a large mixing bowl add dry yeast to
1 cup warm water (about 105°F). Set aside.
- Scald milk. Cool to lukewarm. Add shortening,
sugar, eggs and salt. Blend together. Add to the yeast mixture,
- Gradually add flour, stirring with a wooden
spoon. Knead until smooth (about ten minutes).
- (Alternatively, activate yeast in the
work bowl of a large stand mixer. With flat beater in place add
lukewarm milk, sugar, salt, shortening and eggs. Mix on low until
ingredients are blended.
Switch to dough hook and add flour 1 cup at a time, stirring
until mixture forms a ball of dough which follows the dough hook
around the bowl.)
- Place dough (made by either method above)
into a lightly greased bowl and cover lightly with a tea towel.
Allow to rise in a warm place for about 30 minutes.
- Punch dough down to exhaust air. Place
onto a lightly floured board. Roll 1/2-inch thick and cut with
a doughnut cutter. Recover doughnuts with clean tea towels and
allow to rise until doubled in bulk, 45 minutes to 1 hour.
- Using caution, heat oil to 350°F (175°C)
in a skillet or until a speck of dough dropped into hot fat bobs
upon the surface. Fry doughnuts, three or four at a time, until
golden brown, turning as necessary. Drain on paper towels.
- Meanwhile, to prepare glaze, mix boiling
water with powdered sugar. Beat well until smooth. Beat in vanilla.
Glaze doughnuts while still warm.
Makes 24 doughnuts.
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