Amish Donuts Recipes

GRANDMA'S LIGHT-AS-A-FEATHER DOUGHNUT RECIPE

Steps:

• Place water into a glass measuring cup and warm until it reaches the temperature of a baby's bottle. Add yeast and allow it to activate until it doubles in size. (You can add a pinch of sugar to help "kick start" and speed-up the activation process if you'd like.)
• In a medium saucepan heat milk, sugar, salt and butter over low heat just until butter is dissolved. Cool to room temperature.
• Gently stir yeast into cooled milk mixture. Add slightly beaten egg.
• Add flour (one cup at a time); incorporate well.
• Sprinkle a light dusting of flour onto dry, flat work surface. Knead dough until it resembles a soft baby's bottom.
• Place ball of dough into a large, lightly buttered mixing bowl and add a light coating of butter to the top of the dough. Cover with a clean tea towel and set in a sunny warm spot in your home.
• When dough has doubled in size, gently punch it in the center with your fist; roll it onto your floured working surface.
• Using a rolling pin, roll dough out to 1/2" thickness. (You may need to add additional sprinkles of flour to prevent sticking.) Cut doughnut shapes out using a doughnut cutter or two different sized biscuit cutters (3-inch and a 1 1/2-inch).
• Place doughnut on baking sheets lined with silicone baking mats or parchment paper. Cover again with tea towel and place back in sunny warm spot.
• When doughnuts have doubled in size, remove tea towel.
• Fry in oil that has been preheated to 375 degrees F. approximately 45 - 55 seconds per side, or until golden brown. Remove doughnuts from oil and immediately place them onto folded paper towels.
• Repeat the frying process for the doughnut holes but shortening the frying time to approx. 30 - 40 seconds.
• In a separarte mixing bowl, combine all glaze ingredients; mix well. Dip each doughnut into the glaze, coating as evenly as possible (dip one, or both sides). Run a long handled spoon through the center of each doughnut, hold it up and allow excess glaze to drip for a couple seconds. Place doughnuts onto cooling rack. (Now is the time to add candy sprinkle, chopped nuts, mini chocolate chips, etc...)
• When the glaze has harden, the doughnuts are ready to serve.

AMISH BAKED CINNAMON GLAZED DONUTS

Steps:

• In a large bowl, dissolve yeast in 2 cups of warm water.
• Add eggs, flour, salt, sugar and lard to yeast mixture.
• Mix well.
• Cover with a tea towel and let rise until doubled.
• Roll out to ½" thick, cutting with a doughnut cutter or a plastic cup with a round opening.
• Let rise again, 30-45 minutes.
• Set rounds onto a plate.
• Put rounds into a doughnut pan, or cut out the centers with a knife and place or cookie sheet or in mini bundt pan.
• Bake for 15 minutes at 350 until golden.

AMISH DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in 2 cups of warm water.
• Add eggs, flour, salt, sugar and lard to yeast mixture.
• Mix well.
• Cover with a tea towel and let rise until doubled.
• Roll out to 1/2" thick, cutting with a doughnut cutter.
• Let rise again, 30-45 minutes.
• Fry until golden on one side then flip and do the other side. This takes just a few minutes per side.
• Drain on paper towels and dip in glaze.
• Glaze mixture:.
• Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together.
• If consistency is not thin enough, add the other tablespoon water.
• Roll doughnuts in glaze while still warm.