Real Recipes From Real Home Cooks ®

old-fashioned yeast doughnuts

(3 ratings)
Blue Ribbon Recipe by
Skip Davis
Morton, MS

I have made this recipe (which was passed down from my mother to me in 1950) for my children and my grandchildren. It is really what got me interested in cooking, to begin with. And as they say, "the rest is history."

Blue Ribbon Recipe

Slightly crisp outside and fluffy cake inside, you're not going to be able to get enough of these old-fashioned yeast doughnuts. They have a similar texture to a glazed doughnut from that coffee shop some run to. The glaze adds just the right sweetness and lick-your-fingers good. Making these doughnuts would be a great weekend activity. Between rising and rolling, it takes a while but the final result is a wonderful doughnut.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 2 Hr
cook time 10 Min
method Deep Fry

Ingredients For old-fashioned yeast doughnuts

  • 3-1/2 tsp
    active dry yeast
  • 1/4 c
    lukewarm water (105 degrees F)
  • 1/2 c
    whole milk
  • 12 Tbsp
    vegetable shortening
  • 1/4 c
    granulated sugar
  • 2 lg
    eggs, lightly beaten
  • 1 tsp
  • 4 - 5 c
    all-purpose flour (humidity affects amount)
  • 2 c
    vegetable oil, canola oil, or lard for frying
  • 1 c
    powdered sugar
  • 3-4 Tbsp
    hot water
  • 1 dash
    vanilla extract

How To Make old-fashioned yeast doughnuts

Test Kitchen Tips
We used 4 cups of flour. If you don't have a doughnut cutter, use a medium size biscuit cutter to cut the circle and the end of a piping tip to cut the center of the doughnut. We suggest using an oil thermometer when frying to maintain the temperature.
  • Yeast and warm water in a bowl.
    Activate yeast in the work bowl of a large stand mixer. Add dry yeast to 1/4 cup warm water (about 105 F). Set aside for 10 minutes.
  • Scalding milk in a saucepan.
    Meanwhile, scald milk. Cool to lukewarm (about 105 F).
  • Milk, sugar, salt, shortening, eggs, and yeast in a mixer.
    With a flat beater in place add lukewarm milk, sugar, salt, shortening, and eggs to yeast in the mixer bowl. Mix on low until ingredients are blended.
  • Slowly adding flour.
    Switch to a dough hook and add flour 1 cup at a time.
  • Beating until a dough forms.
    Beat until the mixture forms a ball of dough which follows the dough hook around the bowl. Let the mixer knead the dough for 3-4 minutes. You are aiming for a very slightly slack dough because one that is too dry will make a heavy end product.
  • Dough in a greased bowl to rise.
    Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.
  • Risen dough rolled out and cut into doughnuts.
    Punch dough down to exhaust air. Place onto an oiled piece of waxed paper. Roll 1/2 inch thick and cut with a doughnut cutter.
  • Doughnuts on a baking sheet ready to rise again.
    Re-cover doughnuts with clean tea towels or plastic and allow them to rise until doubled in bulk. (45 minutes to 1 hour)
  • Frying the yeast doughnuts.
    Using caution, heat oil to 350 F. in a deep skillet or Dutch oven (I use a Fry Daddy) until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts, three or four at a time, until golden brown (about 1-1/4 to 1-1/2 minutes per side), turning as necessary.
  • Draining the fried doughnuts.
    Drain on an inverted cooling rack placed over a paper towel-lined sheet pan.
  • Hot water, powdered sugar, and vanilla in a bowl for the glaze.
    TO PREPARE GLAZE: Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla.
  • Dipping warm doughnuts in the glaze.
    Glaze doughnuts while still warm. (NOT HOT)

Categories & Tags for Old-Fashioned Yeast Doughnuts: