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Glazed Doughnuts

Yield about 2 dozen


  • 2 packages dry yeast
  • 1/4 cup plus 1 teaspoon sugar, divided
  • 1/2 cup lukewarm water (105° to 115°)
  • 1 cup milk, scalded
  • 1 teaspoon salt
  • 1/4 cup plus 2 tablespoons shortening
  • 4 1/4 cups all-purpose flour
  • Vegetable oil
  • Doughnut Glaze

How to Make It

  1. Dissolve yeast and 1 teaspoon sugar in water in a small bowl, stirring well; let stand 5 minutes or until bubbly.

  2. Combine milk, remaining sugar, salt, and shortening in a large mixing bowl, stirring until shortening melts. Cool to lukewarm (105° to 115°).

  3. Add yeast mixture to milk mixture; stir well. Add flour, stirring to make a soft dough.

  4. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until dough is doubled in bulk.

  5. Punch dough down. Turn out onto a lightly floured surface; let rest 5 minutes. Roll to 1/2-inch thickness; cut with a floured doughnut cutter. Place doughnuts and holes on greased baking sheets. Cover and repeat rising procedure 30 minutes or until doubled in bulk

  6. Drop doughnuts and holes, a few at a time, into deep hot oil (375°). Fry until golden brown, turning once. Drain well. Dip doughnuts in glaze. Serve hot.

Oxmoor House Homestyle Recipes