My Mom's Raised Doughnuts Recipe -
My Mom's Raised Doughnuts Recipe
  • READY IN 3 hr

My Mom's Raised Doughnuts

Recipe by  

"I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do."

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Ingredients Edit and Save

Original recipe makes 2 dozen doughnuts Change Servings
  • PREP

    1 hr
  • COOK

    15 mins

    3 hrs


  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.
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  • Cook's Notes
  • 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

Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2014

If these don't rise for you like they should, either your yeast is bad or something else you are doing wrong. Please don't blame the recipe & rate it down because of your errors! Also, if the bread dough was super sweet like some are wanting, when you put the glaze on, it would be so sweet, you couldn't eat it. Try a store bought doughnut without icing. No difference. And just because you grew up in a bakery, doesn't mean YOU can bake. I grew up with my father as a rock mason, but I can't lay rock!

Most Helpful Critical Review
Jun 21, 2013

I followed this recipe exactly. This was my first time trying this recipe and it was a waste of 3 hours and ingredients. They weren't "amazing", nor were they even "K(C)rispy K(C)reme-like" as mentioned in the comments. To me, they simply tasted like sweetened yeast. My family said,"There's no flavor." Another commenter was spot on: the glaze in this recipe was unremarkable. Use a different glaze recipe. What I did: let dough rise for 1.5 hours. The dough doubled in size properly. The dough itself was perfect and easy to work with as stated in recipe. My overall issue is the flavor, or lack thereof, of the finished product. We each ate two doughnuts, hoping it was just 'us'.


123 Ratings

Jun 13, 2012

Very tasty! My kids told me, "Mom, these are better than Dunkin'. Your the best cook in the whole wide world!" After a comment like that I will make again and again. Thanks!

Apr 18, 2012

This recipe is absolutely amazing! They do take time, but they are SO worth it! They are light and airy, with just a touch of crisp on the outside. They are bakery quality for sure! I made maple and chocolate glazes for them, and they are to die for! We will probably not get store donuts again! I fried them in mostly veggie oil with about a cup of shortening added in (something I saw on here somewhere). I don't know if it made a difference, but that's what I'll do from now on!

Oct 17, 2012

Love these! For my first attempt I think I over-mixed the dough and ended up with donuts that were more cake-like (as stated in other reviews). I'm not a fan of the cake texture and really wanted a Dunkin-raised donut so when I was finished around 10 pm, I started again...this time mixing everything by hand (really don't need the mixer) and trying to mix as little as possible. For my do-over batch, I also used rapid rise yeast and did not sift the flour to speed things up. Also increased sugar to 1/3 to sweeten the dough. I let the dough rise in a slightly warm oven for about 50 min. (I tested a tip to pour 3-4 C of boiling water into a pan and leave it on the bottom of the oven to warm it perfectly...worked great!) I cut the dough into strips instead of donut rings to save time and eliminate scraps. (Re-rolling the scraps made tough donuts.) Then I left the dough on the counter under loosely draped plastic wrap for 45 min. Everything turned out perfect. Kids all said this morning that they taste like Dunkin! I second another reviewer's suggestion to use the Easy Chocolate Bundt Cake Glaze found on this site. It's delicious...tastes like Dunkin!

Nov 28, 2012

Delicious. Who needs Krispy Kreme with this recipe? To the poster who wrote that her's didn't rise properly. Depends on the yeast being fresh. All packets of yeast have expiration dates. Plus the temperature of the water. Temperature is not to be guessed at, but, instead the use of an instant read thermometer is crucial. Too hot and it kills the yeast. Not warm enough will never activate yeast.

Jun 21, 2013

Perfecto! This is my third time trying recipes for doughnut - 1st epic fail, 2nd-average to almost fail, this time is so perfect.. I left the dough to raise in the fridge overnight and did the second proof as directed. I also used butter not shortening as I did not have one. It turned out very good. This is definitely a must try recipe..

Oct 12, 2012

Great recipe! What I did was made them whole & when we cooled I put jam into icing bag, made a hole into the side right into the center & filled it. then dusted with icing sugar. I also filled them one day with whipped cream & then dipped in melted dark chocolate. The donut holes when they are still warm roll in cinnimion, sugar, melted chocolate. It's endless what you can fill them with or cover them with.


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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