Moms Raised Doughnuts Recipes

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MY MOM'S RAISED DOUGHNUTS



My Mom's Raised Doughnuts image

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.

Provided by Peggianne

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 13

½ cup warm water (100 to 110 degrees F/40 to 45 degrees C)
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
¾ cup milk, lukewarm
⅓ cup vegetable shortening
¼ cup white sugar
1 teaspoon salt
2 eggs
4 cups sifted all-purpose flour
2 quarts vegetable oil for frying
1 tablespoon warm water
½ teaspoon vanilla extract
1 cup confectioners' sugar, sifted

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
  • Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
  • 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.
  • 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.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • 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.
  • Drain the doughnuts on paper towels to absorb oil.
  • 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.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 24 g, Cholesterol 16.1 mg, Fat 11 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 106.8 mg, Sugar 7.8 g

OLD-FASHIONED YEAST-RAISED DOUGHNUTS



Old-Fashioned Yeast-Raised Doughnuts image

Provided by Food Network

Categories     dessert

Time 1h31m

Yield 3 dozen doughnuts

Number Of Ingredients 13

1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon mace
Vegetable shortening or cooking oil, for deep fat frying
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon

Steps:

  • Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  • Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
  • Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
  • While doughnuts are warm, roll in topping.
  • Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
  • Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.

BASIC YEAST-RAISED DOUGHNUT



Basic Yeast-Raised Doughnut image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 6 to 12 servings

Number Of Ingredients 11

2 cups confectioners' sugar
2 tablespoons water
1 cup milk
1/4 cup water, lukewarm
1 package dry active yeast
1 tablespoon plus 1/4 cup sugar
4 1/2 cups all-purpose flour, sifted
3 tablespoons butter or margarine, at room temperature
1 egg, well beaten
1 teaspoon salt
Vegetable oil, for frying

Steps:

  • To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
  • Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
  • Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
  • Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.

YEAST- RAISED REFRIGERATOR DOUGHNUTS



Yeast- Raised Refrigerator Doughnuts image

This is being posted in response to a request. It is from one of my favorite cookbooks "The Grass Roots Cookbook" by Jean Anderson. Oddly enough, it is the same contributor as another recipe I posted also by request. Rhe recipe contributor is a Mrs. McGraw. I don't know who she is, but MAN can this lady cook. You should see her other recipes. :-)

Provided by taylortwo

Categories     Yeast Breads

Time 5h20m

Yield 2 1/2 dozen doughnuts (plus holes)

Number Of Ingredients 15

1/4 cup vegetable shortening
1/2 cup sugar
1 teaspoon salt
1/8 teaspoon mace (or nutmeg)
1 teaspoon lemon zest, finely grated
1 cup boiling water
1 cup evaporated milk
2 (1/4 ounce) envelopes active dry yeast
1/2 cup very warm water
2 eggs, lightly beaten
7 1/2 cups sifted all-purpose flour, divided (about)
vegetable oil (for frying)
1 1/2 cups confectioners' sugar
1/2 cup boiling water
1/2 teaspoon lemon juice

Steps:

  • place shortening, sugar, salt, mace, lemon zest (if using) in a small bowl and pour over boiling water.
  • Stir until sugar dissolves and shortening melts.
  • Mix in evaporated milk and cool until warm (110-115°F).
  • Sprinkle yeast over very warm water in large bowl.
  • Stir until yeast is dissolved.
  • Mix in the cooled shortening mixture into the yeast; beat in eggs.
  • Add 4 cups of flour and beat hard with electric mixer at high speed 1-2 minutes or until smooth.
  • SLOWLY beat in enough of the remaining 3 1/2 cups of flour to make a very soft dough (IT WILL BE STICKY).
  • Place dough in large, well-buttered bowl, then turn dough in bowl to grease all over.
  • Lay a piece of buttered wax paper on top of dough, then cover bowl with a lid.
  • Place in refrigerator for 4-5 hours or until needed (it will rise as it stands in refrigerator).
  • Add enough oil into deep fat fryer to a depth of 3 inches and heat to 360°F.
  • BE CAREFUL PLEASE.
  • Take out whatever amount of dough you need (1/3 of the dough should yield about 10 doughnuts) and roll out on floured board with floured rolling pin.
  • Cut with 3" doughnut cutter and let stand at room temperature for 15-20 minutes.
  • Fry doughnuts in oil, no more than 2-3 at a time (with their holes).
  • Cook for 1 1/2 minutes per side (the holes will cook faster) or until they are rich caramel brown.
  • Drain on crumpled paper towels as they come from the hot oil.
  • Cool to almost room temperature and if desired, dip quickly in glaze (for the glaze: blend together confectioners sugar, boiling water, and lemon juice).
  • Let them drip-dry on wire rack set over waxed paper.
  • •or roll in sugar or cinnamon sugar.
  • **if you don't have a doughnut cutter, use a 3-inch biscuit cutter and a smaller biscuit cutter to make the center hole.

Nutrition Facts : Calories 2192.7, Fat 36.1, SaturatedFat 12.4, Cholesterol 198.4, Sodium 1108, Carbohydrate 410.7, Fiber 11.4, Sugar 111.8, Protein 52.8

MOM'S RAISED DOUGHNUTS



Mom's Raised Doughnuts image

My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.

Provided by Peggi Anne Tebben @cookiequeen

Categories     Cakes

Number Of Ingredients 12

1/2 cup(s) water, warm (not hot)
2 package(s) active dry yeast
3/4 cup(s) milk, lukewarm
1/4 cup(s) sugar
1 teaspoon(s) salt
4 cup(s) all-purpose flour, sifted
1/3 cup(s) shortening
2 - eggs
GLAZE
1 tablespoon(s) water, warm (may need more to thin, but thicker is better)
1/2 teaspoon(s) vanilla
1 cup(s) confectioners sugar, sifted

Steps:

  • SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
  • SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
  • POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
  • ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
  • KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
  • ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
  • LET RISE on the board until very light (40-60 minutes).
  • DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
  • DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar. NOTE: This recipe is not recommended for use with self-rising flour.

MOM'S CHEAT DOUGHNUTS



Mom's Cheat Doughnuts image

These were a rare and special treat my Mother would make for my brother and I when we were young. The topping I listed is sugar and cinnamon because that is what we always had as children. But these quick doughnuts can be topped with any number of things such as a chocolate glaze, powdered sugar or even a plain glaze sprinkled with nuts.

Provided by Debbwl

Categories     Breads

Time 25m

Yield 10 doughnuts and holes

Number Of Ingredients 6

deep frying oil
7 1/2 ounces buttermilk biscuits
sugar (4 tablespoons sugar) or cinnamon-sugar mixture (4 tablespoons sugar to 1 teaspoon cinnamon)
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla

Steps:

  • In deep fat fryer or heavy saucepan, heat about 1 quart oil to 350 degrees Fahrenheit.
  • Separate dough into 10 biscuits.
  • Cut hole in center of biscuits, using small cookie cutter.
  • Fry biscuits and holes in oil at 350 degrees Fahrenheit a few at a time for about 1-1/2 minutes on each side or until golden brown.
  • Drain on paper towels.
  • Add cinnamon sugar (optional): While warm, roll in sugar or cinnamon and sugar mix.
  • Add glaze (optional):.
  • Mix together powdered sugar, milk and vanilla. Dip donuts in the glaze.

Nutrition Facts : Calories 165.9, Fat 3.2, SaturatedFat 1.2, Cholesterol 0.8, Sodium 223.4, Carbohydrate 33.1, Fiber 0.3, Sugar 25, Protein 1.7

MOM'S RAISED DOUGHNUTS



Mom's Raised Doughnuts image

Number Of Ingredients 11

1 package yeast active dry
1/4 cup water warm (105° to 115°)
1 cup milk warm
1/2 cup butter or margarine, softened
1/2 cup sugar
1 1/2 teaspoons salt
2 eggs
1 cup potato warm unseasoned mashed
5 1/2 cups flour
vegetable shortening
Vanilla Glaze (see below) or sugar

Steps:

  • In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.In a large mixer bowl at low speed, beat milk, butter, 1/2 cup sugar and salt until sugar is dissolved. Add eggs, mashed potatoes and yeast mixture and beat at low speed until well blended.Beat in 3 cups of the flour until mixture is smooth. By hand, stir in enough remaining flour to make a sticky dough. On a well-floured surface, knead for 3 to 5 minutes or until dough is smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes.On a lightly floured surface, roll dough to 1/2 -inch thickness. Cut with a 2 1/2 -inch doughnut cutter. Remove cut centers. Place doughnuts 1 inch apart on greased baking sheets. Cover and let rise in a warm place, free from drafts, until almost doubled, about 30 minutes.In a heavy saucepan or Dutch oven, heat 1 inch of melted shortening to 375°. Fry doughnuts, a few at a time, until golden brown, turning once. Remove with a slotted spoon and drain on paper towels. Dip into glaze or sprinkle with sugar while still warm.To freeze uncooked doughnuts and fry later, roll and cut as directed. Place on a greased baking sheet and place in freezer. When frozen, place doughnuts in plastic bags or freezer containers and store up to 2 weeks. To use, place doughnuts on greased baking sheets and place in a preheated 175° oven turn off oven. Allow to thaw and rise for about 30 minutes or until almost doubled. Fry as directed above.

Nutrition Facts : Nutritional Facts Serves

OLD-FASHIONED RAISED DOUGHNUTS



Old-Fashioned Raised Doughnuts image

These yeast doughnuts are a fall favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 9

Number Of Ingredients 16

1/2 cup whole milk, warmed to 110 degrees
1/2 cup granulated sugar
1 1/2 teaspoons active dry yeast
1 large egg, room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for bowl
Vegetable-oil cooking spray
10 cups vegetable oil, for frying
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of salt

Steps:

  • Combine milk, 2 teaspoons sugar, and the yeast in a small bowl, and let stand until foamy, about 10 minutes. Whisk egg, water, and vanilla in a bowl.
  • Combine flour, cinnamon, nutmeg, salt, and remaining sugar in the bowl of a standing mixer fitted with the paddle attachment. With mixer on low speed, add yeast mixture, egg mixture, and butter, beating until just combined. Switch to the dough hook, and beat on medium speed until dough forms a ball, 18 to 20 minutes. Place dough in a large buttered bowl, and cover tightly with plastic wrap. Refrigerate overnight.
  • Line a baking sheet with parchment paper, and coat parchment with cooking spray. On a lightly floured work surface, roll dough to 1/4 inch thick. Cut out rounds with a 4-inch cutter, then cut out centers with a 1 1/2-inch cutter. Space rings and holes 1 inch apart on prepared sheet. Coat another piece of parchment with cooking spray, and cover doughnuts. Let rise in a warm place for 1 hour.
  • For the topping: Combine sugar, cinnamon, and salt in a small bowl.
  • Heat oil in a large pot until a deep-fry thermometer registers 375. Meanwhile, line a baking sheet with paper towels. Working in batches so as not to crowd pot, lower doughnuts (both rings and holes) into hot oil. Fry, turning them as they cook, until golden brown, 1 to 2 minutes total. Drain on paper towels for 2 minutes, then roll warm doughnuts in topping to coat. Doughnuts are best the day they are made, but they can be stored in airtight containers overnight.

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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.
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YEAST-RAISED DOUGHNUTS | RECIPE CART
Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled., To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a …
From getrecipecart.com


MY MOM'S RAISED DOUGHNUTS - PINTEREST
Mini Donut Recipes. Recipe For Donuts. Fried Doughnut Recipe. Baked Cake Donut Recipe Without Donut Pan. Deep Fryer Donut Recipe. Copycat Krispy Kreme Donut Recipe. The Pioneer Woman's Glazed donuts AKA the best donut recipe ever. CMingmin Bimin. C.
From pinterest.com


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