Jan's Sunday Morning Doughnuts

Jan's Sunday Morning Doughnuts

What's for dinner, mom?

"Light, sweet and delicious yeast doughnuts. Make the dough the night before and let them rest in the refrigerator overnight. The doughnuts proof quickly in the morning and are ready in a snap!"
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Serving size has been adjusted!
Original recipe yields 24 servings

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  • Prep

  • Cook

  1. Mix 1/2 teaspoon sugar with 1/4 cup of warm water. Add yeast and stir. Set aside while you prepare dough. Mixture will begin to froth.
  2. Place remaining ingredients for the dough in your bread machine. Add yeast mixture on top. Choose the DOUGH cycle.
  3. When dough is finished, turn dough out on a well floured surface.
  4. Roll out 1/2 to 3/4 inch thick.
  5. Cut out doughnuts - approximately 18 - 24 depending on the size of your cutter.
  6. Place doughnuts on a floured cookie sheet and place in the refrigerator overnight.
  7. In the morning, remove doughnuts and place in a warm area till doubled in size.
  8. Heat oil keeping watch NOT to cook too high. Low to medium is best and will cook doughnuts evenly and thoroughly. Test by frying a doughnut hole first. Adjust temperature now if needed.
  9. Fry doughnuts a few at a time until bottom is golden brown. Flip over and continue with other side.
  10. Remove doughnuts to a paper towel to cool.
  11. Once cool you can coat with confectioners sugar or glaze.
  12. To make the glaze:
  13. Place confectioners sugar in large bowl.
  14. Add milk with vanilla and beat until smooth.
  15. Add more milk it you want a thinner glaze.
  16. Dip doughnuts in glaze turning to coat both sides.
  17. Place on wire cooling rack to drip.
  18. For chocolate glaze do as above only adding in the cocoa powder.


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