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

My Mom's Raised Doughnuts

Read Reviews (25)

"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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Original recipe makes 2 dozen doughnuts Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 15 mins
  • READY IN 3 hrs

Footnotes

  • 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
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Reviews More Reviews

Most Helpful Positive Review
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!

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Most Helpful Critical Review
Feb 26, 2012

Good Recipe. I'm not sure if it was operator error, but my dough did not double in size in the bowl or when left cut on the counter to rise.

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28 Ratings

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!

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Jun 23, 2012

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!

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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.

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May 04, 2012

amazing doughnuts!!! Very delicous!!!! Will make often for church gatherings. Thanks Peggianne

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Oct 19, 2012

This is a very good donut recipe! I made just as directed with no changes. Instead of 24, this recipe yielded 14 donuts with holes for me - I used a 4 inch donut cutter (instead of 3 1/2 inch) and didn't re-roll any of the holes. The yield was fine since I made these "just because" I felt like donuts! The glaze recipe is perfect also and makes just the right amount so you don't have waste left over. Per my daughter's request we rolled the holes in cinnamon-sugar. I would not have had enough glaze to do them as well, so if you're making the holes glazed then perhaps double the amount called for. I've been making donuts for years and this will become one of my regular recipes. Thanks, Peggi!

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Jul 10, 2012

I made these with my friend and they turned out great! Just like Crispy Cream!

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • 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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