Recipe by Peggi Weaver Tebben
"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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warm water (100 to 110 degrees F/40 to 45 degrees C)
2 (.25 ounce) packages
active dry yeast
sifted all-purpose flour
vegetable oil for frying
confectioners' sugar, sifted
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!
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'.
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!
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!
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!
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.
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..
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.
* Percent Daily Values are based on a 2,000 calorie diet.
My Mom's Raised Doughnuts
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 99
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