Recipe by Sanah
"Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (.25 ounce) envelope
active dry yeast
sifted all-purpose flour
freshly grated nutmeg
butter or margarine
oil for deep frying
This is the best doughnut recipe I've ever tried. They taste like the real thing! WONDERFUL!!!
These didn't rise much at all and are pretty bland. The glaze is just sugar rather than having a flavor and needs vanilla or something. They had a cakelike texture which is not what I was going for. If you like cake doughnuts and put a good frosting or glaze on these they would be fine. If you are looking for a glazed doughnut like you can get at your local doughnut shop, this is definitely not the recipe for you.
i have tried many doughnut recipes and none have ever worked but these were great light, fluffy, and tasty
Good recipe. I was a Navy cook for 8 years and we had a similar recipe. This is a very easy recipe. The dough itself is not very sweet, which can be nice so they are not too sweet. I also added a little bit of sugar with the yeast and water to allow the yeast to activate a little faster. My kids and I had a lot of fun rolling and cutting these out. Will make again. I covered mine with melted chocolate and powdered sugar! They were really good!
My husband and I made them on a date night together and were both surprised about how easy these were to make. They took time to rise, but goodness was it worth it! Thanks Sanah! :)
*P.S...chocolate glaze is wonderful on them!*
these doughnuts were very easy to make. They were light and fluffy but they lacked taste. I would sugguest adding the nutmeg or vanilla extract to give it some flavoring. I topped them with icing glaze containing confectioner's sugar , milk and vanilla extract to give the icing some vanilla flavor.
I hate giving bad reviews, but I did not care for this recipe. The doughnuts were light and fluffy, but there wasn't a taste to the dough. It was beyond bland, and had a bad aftertaste. The glaze didn't help, it had a very chalky taste. I will continue to search for a better recipe.
Basically a good, serviceable recipe. The nutmeg, however, is way, WAY off. Too much, so that spice overpowers and dominates the flavor. About 1/4 tsp gives you that nice little hint of taste. In no case, however, would I ever put in more than 1/2 tsp, and that's if you really like nutmeg. If allowed to rise properly, then slid into the oil with the exposed side down you will have lovely, puffy, light treats. Just take care not to be too impatient and fry the cut donuts without waiting for them to rise sufficiently. That second rise can make the difference between light donuts and "sinkers."
* Percent Daily Values are based on a 2,000 calorie diet.
Glazed Yeast Doughnuts
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 194
** Calories from Fat: 64
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Go ahead, have a doughnut! These amazing cake doughnuts are baked not fried.
See how to make perfect glazed doughnuts.
See how to make pillowy beignets like they serve at Café du Monde.