Ingredients
-
1
-
1
-
1
-
1/2
-
2/3
-
2
-
1
-
7
-
-
-
-
-
-
-
Directions
Glazed Doughnuts,This is the recipe my MIL made when I was a child. My SIL, who was a friend from my childhood as well, used to bring these to school for her birthday treats. Our classes always looked forward to ‘her’ birthday each year! One year I had the privlege of being asked to walk home with her during lunch to help carry them back for the afternoon milk break and birthday treats. Her mom, my future MIL, threw in an extra and said it was for me as a reward for coming with Trudy to help carry them back. After we returned to school, Trudy ‘found’ someone else she decided she wanted to be her new ‘best friend’ and decided that she was going to give ‘my donut’ to ‘that’ friend instead of me…needless to say, there was no way I was going to let her get away with ‘that’! I am sharing this recipe as a result of a request on the boards. This is still the best homemade doughnut recipe that I’ve come across and I’ve tried quite a few of them, but always return to this one! Hope you enjoy it as much as my family does… :-)) I’ve never timed any of the process of making these, so I really don’t have a clue. My family also likes to have me cook the center cut-outs as little doughnut balls too. The amount you will get from this recipe will depend on the size of the doughnut cutter(s) you use (I have several sizes). I’ve never counted; my family begins digging in as soon as they start coming out of the hot grease. I do know that this recipe makes a lot of doughnuts! My MIL has made them for years for the annual family reunion potluck.,I love this recipe! Have been using it for a few years and just reprinted it for my daughter. Keeps the best and no one turns them down! Tried lots of others, nothing compares.,itried this recipe today with my grandson, he thinks doughnuts are a food group. He liked them as did his mother. They kind of reminded me of fried bread dough. I am not sure if I will make these again or not.
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Steps
|
1
Done
|
Scald Milk; Cool to Lukewarm. |
|
2
Done
|
Soften Yeast in Warm Water (and Proof by Allowing to Set For 10 Minutes, Watching For Bubbling to Begin to Occur); Add to Milk. |
|
3
Done
|
Cream the Shortening and Sugar Together. |
|
4
Done
|
Add Eggs and Beat. |
|
5
Done
|
Add Salt to Milk and Yeast Mixture. |
|
6
Done
|
Alternately Add Flour and Creamed Shortening, Sugar and Eggs Mixture. |
|
7
Done
|
Stir Until Smooth. |
|
8
Done
|
Cover and Let Stand Until Double in Bulk. |
|
9
Done
|
Roll 1/2 Inch Thick on Lightly Floured Surface. |
|
10
Done
|
Cut and Let Rise Until Double in Bulk, Again. |
