Mom's Raised Donuts

Mom's Raised Donuts
Mom's Raised Donuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

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  • Sugar and Sweeteners

  • Types of Salt

  • All about Eggs

  • Measuring All-Purpose Flour

  • Types of Cooking Oil

  • Vanilla Extract vs Vanilla Bean

  • Original recipe makes 2 dozen doughnutsChange Servings

  • 1/2

    cupwarm water (100 to 110 degrees F/40 to 45 degrees C)

  • 2

    (.25 ounce) packagesactive dry yeast

  • 1

    teaspoonwhite sugar

  • 3/4

    cupmilk, lukewarm

  • 1/3

    cupvegetable shortening

  • 1/4

    cupwhite sugar

  • 1

    teaspoonsalt

  • 2

    eggs

  • 4

    cupssifted all-purpose flour

  • 2

    quartsvegetable oil for frying

  • 1

    tablespoonwarm water

  • 1/2

    teaspoonvanilla extract

  • 1

    cupconfectioners' sugar, sifted

Directions

1.Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes. 2.Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat. 3.Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm. 4.Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough. 5.Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes. 6.Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes. 7.Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours. 8.Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour. 9.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). 10.Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes. 11.Drain the doughnuts on paper towels to absorb oil. 12.In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts. This recipe is not recommended for use with self-rising flour. I also use canola oil to fry but Mom used solid shortening. I don't remember oil being around then. Both work equally well. If you don't have a doughnut cutter, cut with a No. 2 can (20 oz. can) that has been opened with a small can opener with a sharp blade to leave a sharp cutting edge. Use a pill bottle to make the center hole

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