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


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
1 Tbsp water, warm (may need more to thin, but thicker is better)
1/2 tsp vanilla
1 c confectioners' sugar, sifted

The Cook

Peggi Anne Tebben Recipe
Cooked to Perfection
Allendale, MO (pop. 53)
Member Since Jan 2010
Peggi Anne's notes for this recipe:
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
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Kitchen Crew
My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.


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user Susan Feliciano frenchtutor - Feb 9, 2011
This is very similar to my Beignets recipe from Cafe Monde in New Orleans. I'll post it some time and you can compare.
user Peggi Anne Tebben cookiequeen - Feb 9, 2011
That sounds good Susan.Let me know when you post it. I have no idea what Beignets are though. I'm country!
user Susan Feliciano frenchtutor - Feb 9, 2011
French donuts, only without holes. I read a little history on them - they are supposedly the forerunners of American donuts.
user Peggi Anne Tebben cookiequeen - Feb 9, 2011
Oh, funny what you don't know when you aren't exposed to it.

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