why make this recipe
Old-fashioned raised donuts are a delightful treat that brings back the sweet flavors of childhood. These fluffy and airy donuts melt in your mouth and can be enjoyed at any time—whether for breakfast, a snack, or dessert. Making these donuts from scratch is a fun and rewarding experience that fills your kitchen with the wonderful smell of freshly fried dough.
how to make Old-fashioned Raised Donuts
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk (warm)
- 2 large eggs
- 1/4 cup butter (melted)
- Oil for frying
- Glaze (optional): powdered sugar, milk, vanilla extract
Directions:
- In a bowl, mix warm milk and yeast; let it sit until frothy.
- In a separate bowl, combine the flour, sugar, and salt.
- Add eggs and melted butter to the yeast mixture, then pour into the dry ingredients.
- Knead until smooth, then let rise until doubled in size.
- Roll out dough and cut into donut shapes.
- Let them rise again.
- Heat oil in a pan and fry donuts until golden brown.
- Drain on paper towels.
- For glaze, mix powdered sugar, milk, and vanilla until smooth, then coat the donuts. Enjoy!
how to serve Old-fashioned Raised Donuts
These donuts are best served fresh and warm. You can enjoy them plain or dipped in glaze for extra sweetness. Pair them with a cup of coffee or tea for a perfect treat. They are also great for sharing at family gatherings or special occasions.
how to store Old-fashioned Raised Donuts
To keep your donuts fresh, store them in an airtight container at room temperature for up to two days. If you want to keep them longer, you can refrigerate them for up to a week. For even longer storage, freeze the donuts in a freezer bag for up to three months. Just thaw them before serving.
tips to make Old-fashioned Raised Donuts
- Make sure your milk is warm but not hot, as high temperatures can kill the yeast.
- Knead the dough until it’s smooth to ensure fluffy donuts.
- Allow enough time for the donuts to rise; this is key to getting that light texture.
- Fry in batches to avoid overcrowding, which can lower the oil temperature.
variation
You can customize your donuts by adding different flavors to the glaze, like chocolate or maple. You can also sprinkle cinnamon sugar on top for a tasty twist.
FAQs
What is the best oil for frying donuts?
Use oils with a high smoke point like vegetable oil or canola oil. These will fry the donuts evenly without burning.
Can I use whole wheat flour instead?
Yes, you can use whole wheat flour, but it may change the texture and flavor. You might also want to mix it with all-purpose flour for better results.
How do I know when the oil is hot enough?
You can test the oil by dropping a small piece of dough into it; if it sizzles and floats to the top, the oil is ready for frying.
Old-fashioned Raised Donuts
Ingredients
Equipment
Method
- In a large bowl, combine warm milk, active dry yeast, and a pinch of sugar; let it bloom for 5-10 minutes until foamy.
- Whisk in remaining sugar, eggs, melted butter, and salt into the yeast mixture, then gradually add flour until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, then place it in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
- Gently punch down the risen dough, then roll it out to about 1/2-inch thickness on a floured surface and cut out donut shapes using a donut cutter or two different sized round cutters.
- Place cut donuts on parchment-lined baking sheets, cover lightly, and let rise again for 30-45 minutes until visibly puffy.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350-375°F (175-190°C); carefully fry donuts 2-3 at a time for 1-2 minutes per side until golden brown.
- Remove fried donuts with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil, then cool slightly before glazing or dusting.
- For a simple glaze, whisk together powdered sugar, a little milk, and vanilla extract until smooth, then dip cooled donuts into the glaze or dust with powdered sugar.