Peggi Anne Tebben Recipe

By Peggi Anne Tebben cookiequeen

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

Recipe Rating:
 87 Ratings
2 dozen doughnuts
Prep Time:
Cook Time:
Cooking Method:
Deep Fry

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.


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

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