MOM'S RAISED DOUGHNUTS


Peggi Anne Tebben Recipe

By Peggi Anne Tebben cookiequeen


Rating:
Serves:
2 dozen doughnuts
Prep Time:
Cook Time:
Method:
Deep Fry
Comments:

My Mom was the best baker I have ever known, along with Great Aunt Jane. Whether it was pies, breads, cakes, or.....yes, doughnuts. Even though they are fried, I classify that as a baking product because of the dough you use.

I stated somewhere before on here that my Mom never owned a cookbook. I lied! Well, actually, I forgot about this one. This recipe comes from a 1957 ROBIN HOOD COOKBOOK that was my Mom's. I still have it to this day & is the one I treasure the most. The rolls & loaves of bread & OH....the doughnuts she made from that cookbook! These simply melt in your mouth. It is ha

Blue Ribbon Recipe

Notes from the Test Kitchen:
My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.

Ingredients

1/2 c
water, warm (not hot)
2 pkg
active dry yeast
3/4 c
milk, lukewarm
1/4 c
sugar
1 tsp
salt
4 c
all-purpose flour, sifted
1/3 c
shortening
2
eggs
GLAZE
1 Tbsp
water, warm (may need more to thin, but thicker is better)
1/2 tsp
vanilla
1 c
confectioners' sugar, sifted

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #yeast, #donuts, #doughnuts


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847 Comments

user
Peggi Anne Tebben cookiequeen
Jul 5, 2015
Thank you!
user
Peggi Anne Tebben cookiequeen
Jul 5, 2015
So glad you liked them Pfc Samoa. I love them!
user
Pfc Samoa Pfc_Samoa
Jul 4, 2015
I do not know how old this post is as I just registered a few days ago,but after going through hundreds of recipes I have found no more than 10 I was interested in and this was one of them. I followed your recipe to the T and you was correct about 4 coups flour being just enough as well as the thicker homemade icing. This was very good. I also kept my doughnut holes fried them as well as like little bites covered them in a cinnamon sugar mixture. This is a wonderful recipe. Thank You !
user
Peggi Anne Tebben cookiequeen
Jun 9, 2015
If you brown too much, it kills the yeast action or the final rising when cooking.
Yes, it's ok to do the yeast thing. Hope this helps.
user
Patrick Kelley pshawnk
Jun 8, 2015
I want to make these, but have a couple of questions. Why do you turn over when barely brown? If I soak the yeast first, is it ok to sit there while I am doing the other steps?


Thanks