October 2025
We made these donuts many years ago and I had a note on the recipe “good recipe”. Both John and I like donuts and have had success with them once. I’m hoping that we will become pros in the future.
Doughnuts
Ingredients
- 1 – (1/4 ounce) package of quick (fast) rising yeast
- 1/8 cup tap water, warm
- 3/4 cup milk, lukewarm scalded then cooled (can replace with 1/2 evaporated milk and 1/2 water)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup shortening
- 2 1/2 cup all-purpose flour
Directions
- Dissolve yeast in warm water in mixing bowl
- Add milk, sugar, salt, egg, shortening and 1 cup of flour
- Beat on low-speed scraping bowl constantly for 30 seconds
- Beat on medium speed, scraping bowl occasionally for 2 minutes
- Stir in remaining flour until smooth
- Cover and let rise in warm place until double in size. Around 50 to 60 minutes
- Turn dough onto floured surface
- Roll Dough 1/2 inch thick.
- Cut with round cookie cutters.
- Cover and let rise on floured baking sheets until double around 30 to 40 minutes
- Heat Vegetable oil in deep fryer or Dutch oven to 350 F. We used canola oil.
- Slide doughnuts into hot oil.
- Turn doughnuts as they turn golden brown, about one minute on each side. Around 95 second on first side and 85 seconds on 2nd side.
- Remove carefully from oil (do not prick surfaces) and drain.
- When cool, make small hole to insert vanilla filling (recipe follows). Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling.
- Fill the doughnuts generously and dust heavily with confectioners’ sugar.
Vanilla Filling
Ingredients
- 1/4 cup vegetable shortening
- 1/4 cup butt or 1/4 cup margarine
- 1/2 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
- 1 tablespoon evaporated milk
Instructions
- Cream butter and shortening
- Gradually add sugar 1/2 cup at a time.
- Add milk and vanilla
- Beat until light and fluffy
- Note: To fill, push nozzle in far and move side to side as filling and remove nozzle.