mom's raised doughnuts
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 them 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, 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.
Blue Ribbon Recipe
My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.
prep time
2 Hr 45 Min
cook time
30 Min
method
Deep Fry
yield
2 dozen doughnuts
Ingredients
- 1/2 cup water, warm (not hot)
- 2 packages active dry yeast
- 3/4 cup milk, lukewarm
- 1/4 cup sugar
- 1 teaspoon salt
- 4 cups all-purpose flour, sifted
- 1/3 cup shortening
- 2 - eggs
- GLAZE
- 1 tablespoon water, warm (may need more to thin, but thicker is better)
- 1/2 teaspoon vanilla
- 1 cup confectioners sugar, sifted
How To Make mom's raised doughnuts
-
Step 1SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going. -
Step 2SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
-
Step 3POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
-
Step 4ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
-
Step 5KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
-
Step 6ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
-
Step 7LET RISE on the board until very light (40-60 minutes).
-
Step 8DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
-
Step 9DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar. NOTE: This recipe is not recommended for use with self-rising flour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 140kcal, carbohydrates: 24g, cholesterol: 15mg, fat: 4g, fiber: 1g, protein: 3g, saturated fat: 1g, sodium: 106mg, sugar: 7g, unsaturated fat: 2g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Category:
Cakes
Category:
Other Desserts
Category:
Sweet Breads
Diet:
Vegetarian
Keyword:
#yeast
Keyword:
#donuts
Keyword:
#donut
Keyword:
#doughnuts
Keyword:
#doughnut
Collection:
Baked Treats
Collection:
Member's Choice
Collection:
Mom Made It Best
Method:
Deep Fry
Culture:
American
Ingredient:
Flour
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