I have an old fashioned donut recipe from scratch (or is it homemade doughnut recipe?) that will bring back great childhood memories.
I have recipes for glazed donuts, yeast donuts, cake donuts, powdered donuts; exactly like Grandma used to make. Get them while they’re hot.
These soft, pillowy glazed donuts melt in your mouth.
HOMEMADE GLAZED DONUTS
2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour
Glaze
1/3 cup homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water
vegetable oil for frying, approximately 1 quart
In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.
In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.
Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.
Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.
PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.
Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.
Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time. Now on to another old fashioned donut recipe.
See the recipe below to fill the doughnuts.
FILLED DONUTS
This old fashioned donut recipe includes a filling that is delightful.
To fill them, Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them. I love this recipe for the homemade doughnut filling:
STRAWBERRY RHUBARB JAM RECIPE
3 cups rhubarb
4 cups white sugar
3 cups strawberries
Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.
Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.
I really love using my homemade Bavarian cream to fill these babies too. Just roll them in powdered sugar or use this chocolate glaze to frost the tops. Boston cream donuts anyone?
Now on to more old fashioned donut recipes…
- Bavarian Cream Donuts
- Long John Donuts
- Bismarks
- Eclairs
Old Fashioned Donut Recipe
You will love this old fashioned donut recipe. Use powdered sugar, or white granulated sugar with cinnamon for these homemade donuts.
HOMEMADE CAKE DONUTS
2-1/2 cups flour
1/2 cup white sugar
1 TBS baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup milk
1 egg, beaten
1/4 cup butter
1 TBS homemade pure vanilla extract
Topping
1/2 tsp cinnamon
1/2 cup white sugar
2 quarts canola oil for frying
Melt the butter and let cool. Sift the flour, white sugar, baking powder, salt, cinnamon and nutmeg together. Make a well in the middle of the dry ingredients and add the milk, beaten egg, cooled butter and vanilla. Mix well with your fingers. cover and place in the refrigerator for one hour.
PREHEAT oil in deep fryer or heavy skillet to 370 degrees. Roll chilled dough onto a floured surface to 1/2 inch thick. Use a floured donut cutter to cut out donuts. If you don’t have a small donut cutter (to cut out the center), use the mouth of a bottle.
Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
This old fashioned donut recipe is a blue ribbon winner. They are moist, tender and delicious. You may use raspberry applesauce in lieu of the homemade applesauce. Dunk them in a glaze – it’s wonderful.
HOMEMADE APPLESAUCE DONUTS
3/4 cup white sugar
2 TBS butter, at room temperature
2 eggs
3/4 cup homemade applesauce
4 cups sifted flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup homemade buttermilk
1/4 cup homemade powdered sugar
2 quarts canola oil for frying
Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg together. Alternate the dry ingredients with the buttermilk; mix well until a stiff dough is formed.
PREHEAT oil in deep fryer or a heavy skillet to 370 degrees.
Turn dough out onto a flour surface and roll out to 3/4 inch thick. Make sure the dough is even. Cut out doughnuts with a floured cutter.
Carefully slide donuts into hot oil. Turn as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with powdered sugar or granulated sugar and cinnamon. Serve them warm. How’s that for an old fashioned donut recipe?