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More than a Baker’s Dozen: Homemade Yeast Donuts



Yeast raised donuts like the bakery?

Yes, you can!  And the dough is so easy to work with, even the kids are allowed to make donuts in all sorts of shapes, both free hand and with donut cutters. Let them use their imagination!

To make them light and airy (some say they taste like like Krispy Kreme), make sure they raise properly and the oil is hot when you fry them.  In my opinion,  they are a teeny bit denser than Krispy Kreme – you get a lot more “chew” out of them. So go ahead, make a batch –  a small price to pay for donuts with only pure, no things you can’t pronounce, added. And check out the secret ingredient in the icing!


A bonus is that you can make the dough ahead of time, up to 12 hours, let it raise in the frig, bring to room temperature before proceeding. You can also have the donuts cut out and again, let them raise in the frig – this will take longer and you’ll want to bring them to room temp before frying. Recipe can be doubled.

Best eaten the day they are made. Even better, a few minutes after they’re iced!

1 cup milk
2 tablespoons shortening
2 tablespoons sugar plus pinch for adding to yeast
1 teaspoon salt
1 pkg dry yeast, regular or rapid rise
1/4  cup lukewarm water – between 105 and 115 degrees
1 large  egg
3 cups all purpose unbleached flour
Oil for frying

Scald milk.  Stir in shortening, sugar and salt.  Cool to lukewarm while sprinkling yeast  and a pinch of sugar on lukewarm water. Stir and set aside.

Place milk mixture into mixing bowl.  Add yeast mixture, egg and one cup flour.  Beat until smooth, about 2 minutes.

Gradually add rest of flour.  Dough will be soft.  Cover and let rise in warm place until doubled, about one hour.

Punch dough down.  Roll out ¼” thick on floured surface.

Cut with doughnut or biscuit cutter or with knife into 2” squares.  Again, dough will be soft.

Or let the kids pull off pinches of dough and shape with hands, free form.

Place on floured paper and let rise, covered, until doubled, about 30 minutes. Not to belabor a point, but to let you know, the dough is still soft, but no big deal if it stretches a bit when you pick it up.

Place 2” neutral oil for frying in heavy skillet.  When a bread cube fries golden in a couple of seconds, it’s ready (about 375 degrees).  Fry doughnuts, turning once. They only take a couple of minutes.

Drain and frost or toss with cinnamon and sugar in a bag.

Yield: About 20 plus holes.

Secret ingredient Icing:

Adding oil to the icing makes it glisten and very easy to frost. I put the icing in a wide bowl and use a pair of tongs to give the donuts a good dunk, then let them drain on a rack a few minutes.

Now if you like you can always just toss them in cinnamon sugar as well.

Whisk together until smooth:

2 generous cups powdered sugar
Enough  warm water to make a thick glaze – start out with 3 tablespoons
2 teaspoons ea: oil and vanilla


Here’s some photos to get you started:

See how soft the dough is

See how soft the dough is


Bless the dough before rolling out!

Bless the dough before rolling out!

Cut out

Cut out after first rising

Rolling out dough

Rolling out dough



Holes cut ready to raise a second time

Then you cut holes out and they’re ready for second rising

DSCN6612-300x225   Or let the kids free form them. They still need to rise a second time.

DSCN6617_2  Neighbor Erin and grandson Will frying donuts

IMG_2222 IMG_2223

donuts frying on one side

A close up frying in the hot (375 degrees) oil – see the bubbles!


Eva icing donutsEva icing donuts




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