Tuesday, January 1, 2013

Homemade Doughnuts

Happy new year to all.

Last week when it snowed I decided
to make homemade doughnuts.
I called my mother for her recipe and
took the plunge of making them alone.
Thank goodness my dear friend, Karana, stopped by 
on her way home from work to help me fry and glaze them.

 Let raise twice. Roll and cut out. Let raise again and fry.

 Fry, glaze and eat.

Homemade Doughnuts

5 cups water
5 Tbsp. dry yeast
1 Tbsp. sugar

 1 1/2 cups sugar
1 cup butter, softened
5 eggs, beaten
4 tsp. salt
1 Tbsp. vanilla
2 tsp. nutmeg
15 cups of flour

2 lbs. powdered sugar
2 Tbsp. cornstarch
1 cup milk
1 tsp. vanilla

Dissolve yeast and sugar in 1 cup of warm water. Set aside.

In a very large bowl: cream sugar and shortening. Add eggs,
salt, vanilla, and nutmeg. Mix until combined then add yeast mixture.
Add flour alternately with remaining 4 cups of water.
I used my small hand mixer for the first few cups of flour- 
then I used a wooden spoon to mix the rest of the flour in.
Cover and let raise double, punch down. Let raise double again.

Mix together glaze ingredients. Set aside.

Half dough and roll out to 1/2 in. thick. Cut circles and lay on a lightly
floured surface. Stretch doughnut centers out as you lay them down.
Let raise double again. Heat lard, canola oil or Crisco to 375 degrees.

It's important to maintain that temperature as at this temperature 
the oil seals the outside of the doughnut so it doesn't soak in. If the 
oil is too hot the doughnut will get too brown and crisp on the outside 
before the inside has time to be cooked through. If the oil is not 
hot enough, the doughnut will absorb too much of the oil and 
the texture will be soggy and greasy.  

Fry until golden brown. Lay on paper towels for a minute or so.
 Place doughnuts in rows on a wooden stick or wooden spoon handle. 
Lay across glaze bowl and pour glaze over doughnuts with a ladle. 
Let drip for a minute and place on trays. Eat as many
as you can fresh because they are the best!
Freeze for another snowy day.



  1. Thank you for this recipe :-) My sons will love them. I´ll try them out tomorrow.
    Greetings from Germany, Sabine

  2. Yumm! I think to do this around Faschnat Day.

    And yes. Either baking big like this or sewing always comes about on a snowy day. ;) Must be the Mennonite in me. ;)

    I have several wooden dowels from my mom who has collected them over the years from all the linen wall calenders she would get year after year from her mom.

    special memories...

  3. my only question is, why was i not around to steal one!

  4. Thank you for this recipe! I made a whole lot of awful doughnuts before I found this recipe. They turned out excellent, so excellent that I made a youtube video about them and provided a link to your blog. Thank you so much for sharing!

    1. I can't wait to make these doughnuts thanks to imstillworkin's youtube video. If she says they are the BEST then they are! Gave my doughnut cutter away so I have to go shopping!
      Thanks Hope
      Thanks imstillworkin

      Aunt Duddie

    2. Hi My name is Carolyn (Kent) Kelsheimer,
      I watched imstillworkin 's video on how to make Hope's doughnuts. Can't wait to try them. BUT I do have a question... HOW many doughnuts do you get from this huge recipe??? WOW 15 cups of flour !! *LOL* I am guessing maybe 5 dozen or so??? Thanks again to both you ladies..
      Carolyn Kelsheimer, Clinton, Indiana

  5. This looks great, do you have a smaller recipe, this is very large for just me and my husband?

    1. Kelly, I am sorry to say that I do not. You could half the recipe and freeze the remaining doughnuts. They freeze well are nice to pull out the of the freezer later.

    2. Hello,
      I was just wondering when and how should I freeze them. Do I freeze them after they rose and are cut in doughnut form, or before letting them rise?

    3. This comment has been removed by a blog administrator.

  6. Thank you will be cooking donuts tomorrow

  7. Thank you for this recipe!Greetings from Hassan ,Stockholm

  8. Excited to try this recipe. What yeast do you use?

  9. Katsityay^thos OneidaJuly 20, 2013 at 5:47 PM

    I can wait to try this recipe. thank you so much

  10. How long does the dough raise? It needs to raise twice, but about how long for each time? Thanks!

  11. I liked it too, exactly like Krispy Kreme.
    رائع .

  12. this is by hand right?. how long i raise them for? do we use shortening to fry them. How much they make for 15 cups of flour.

  13. Here is a smaller batch its 1/4 of the original recipe.
    1 1/4 cups water
    1 1/4 tbsp. dry yeast
    1 tsp. sugar

    1/3 cup sugar
    1/4 cup shortening
    1 egg, beaten
    1/2 tsp. salt
    1 tsp. vanilla extract
    1/4 tsp. nutmeg
    3 1/4 cups all purpose flour

    2 cups powdered sugar
    1/2 tbsp. cornstarch
    1/4 cup milk
    1/2 tsp. vanilla

    1. Thank you so much Janeth. I have been wanting to make these donuts I kept putting it off because I just didn't know but I was going to do but all those donuts. So
      once again thank you this is much appreciated!
      Karen N

  14. Here is the video to the smaller batch http://www.youtube.com/watch?v=itdza8kY0zY hope it help all of you :-)

    1. Tried to find the smaller batch video, but only saw the others of imstillworking, do have your own video or site?

  15. I've never made donuts before so some questions...
    1. What do you mean when you say punch down the dough?
    2. How long does it take the dough to be ready?
    3. What was that pan you fried the donuts in and how long do you fry on each side?
    4. How soon after removing the donuts from the fryer do you dip them in the glaze?
    And Finally...
    5. How do you let the donuts cool?

    1. https://www.youtube.com/watch?v=itdza8kY0zY&feature=share
      (This is a link that another individual that used Hope's recipe and details out how she makes this recipe step-by-step with many wonderful tips that answer all of your questions)

  16. Can you use the yeast raised dougnut mix for these??

  17. thanks for smaller recipe. i was like wow 15 cups of flour.i would only make that many if i was having a party of 50 peeps

  18. thats totally rad dude thanks for posting this recipe.

  19. has anyone made the original recipe and is able to tell those of us wondering how many donuts this recipe actually yields?

  20. I think this recipe makes about 12 dozen at least.

  21. Super Recipe, I tried the recipe after watching a video on Youtube. Thanks so much for sharing your Mom's recipe.

  22. This recipe made THE BEST substitute dough for CINNAMON ROLLS! I used this other recipe for prep instructions and for the recipe for the icing only part. SUPERB! http://m.allrecipes.com/recipe/24556/cinnamon-rolls-iii

  23. This looks sooooo good but I'm out of shortening , I'm gonna have buy some to make them tomorrow.

  24. Hi Hope, thank you for sharing this scrumptious donuts. Just made it today and it turned out so goooood!!! God Bless You....

  25. soooooooooo delicious <3

  26. love cooking and donuts as well, I even play cooking games at http://papasgames.us/ but in real life my cooking sucks real bad :S

  27. Hi hope what type of flour do you use to make donut

  28. Hi .. Since I really dont like nutmeg, can that be omitted ? or.. is it used in commercial donuts but just cant be tasted after frying them ? I can taste nutmeg a mile away sort of thing. But, like Chinese Sweet and Sour Chicken has a ton of garlic powder in and after fried cant taste it as be garlic powder but would be missing something without it. But then I havent disliked Garlic Powder since I was a child like Nutmeg.... Oh, and Thanks for the recipe !

  29. hello how much yeast ? tablespoon or teaspoon ?

  30. I am trying to find the BEST doughnut recipe .. I made these doughnuts and they were good for about an hour and then they became tough and chewy .. Can you tell me what I am doing wrong? Thanks eslickntn@aol.com

  31. Can you bake these instead of fry?

  32. Hope can you bake them instead of frying them?

    1. This comment has been removed by a blog administrator.

  33. In modernity, most RMA requests are completed through the Internet, so having the ability
    to process RMAs has become reviews a crucial aspect of the tech world. Upon receiving the
    initial request, the representative, aided by the help of reverse logistics technology.
    become reviews

  34. I have tryed around 5 dounut recipes but this is my all time favourite!! Just like the store bought ones

  35. I had so much fun making these donuts New Year's Day. And they were so so good!

  36. I had so much fun making these donuts New Year's Day. And they were so so good!

  37. There is nothing like eating a fresh doughnuts. They are just a great comfort food, and are great for a party. These glazed doughnuts look delicious, and the steps are really easy to follow.

  38. emm, what do you think 'bout nut for the topping?

  39. Please please someone help me!...

    I have tried multiple recipes and will attempt this one tonight..

    My issue is that every time I fry the doughnuts, they turn out too thick and heavy (inedible). They should be light and fluffy! What am I doing wrong? Yes I use active dry yeast and the dough does rise double it's size.

    Second thing is how do you get the white rings to appear around the side of the dough after the dough has been fried? I fry them at 190 degrees (c)

    Lastly, when activate the dry yeast, it doesn't really go "foamy." The yeast balls just puff out, and yet the dough still rises. Is this okay?

    I would REALLY appreciate your help!! You're welcome to reply via this message or even via email ( cezza57@hotmail.com )

    Thanks heaps!

    Carey :)

    1. I'm having the same problems

    2. Your yeast sound like it is old. Wnen following this recipe my yeast foams and more than triples. The little ring is actually a function of how high you let you doughnut rings rise. Don't be to worried about them rising to high. All of your complaints are because of under rising. I use SAF yeast, It is an instant dry yeast that I store in the freezer. It come in 1 lb packages. Good Luck!

  40. I've never tried making my own douhnuts before, sounds like fun. Thanks for sharing.


  41. Can you explain how to to do oil! I don't have a fancy fryer likes yours? So we use shortening and let it melt to fry them? How much shortening?

  42. I follow this recipe to a T and my donuts are really yeasty/bitter when I was frying them they sink down to the bottom of the oil not floating in the oil and had a white rim. Being lactose intolerance I was hoping for a delicious dessert.

  43. This recipe looks FABULOUS!!! If I wanted to doughnuts that are higher (not larger in diameter, but taller), would I let them sit longer, prior to frying them?

  44. this recipe looks so mouth watering. I am going to try this.

    MCX Silver Tips

  45. I appreciate this article about donuts. I like how all of the ingredients needed are listed. This would make shopping easier. It is also nice to have a picture of what the end result should look like. Something to consider would be to search for ingredients and other needed materials that are sold for prices within your budget. http://11thstreetcoffee.com/The-Original-Donut-Shop-K-Cup-Coffee.asp

  46. Thank you very much for the recipe, Hope!
    Does anybody know if adding some baking powder (0-1.5% of flour weight, according to this http://www.classofoods.com/page4_4.htm) would lead to even more volume/fluffier donuts? How/when would you add it in?

  47. Hello! I was watching a video on doughnuts from YouTube, Imstillworkin! Look so good!

  48. Thank you for this recipe,dunkin doughnut has always been my favorite desert after dinner,it just have the perfect test that i need.

  49. Definitely going to learn how to make these donuts and then teach my daughter how to bake them. Thing is, she's been playing this game lately, Papa's Donuteria, online cooking game /donut baking game and i'm sure she would love to bake real ones. Thanks for the amazing recipe.

  50. I decided to use my "new" bread machine to make this recipe and somehow misread the number to choose...of which I have NEVER done before! I started smelling bread cooking and realized what I had done. I checked the dough and sure enough it was 16 minutes shy of being COOKED! I was SO mad at myself...was making donuts for a cold Saturday night with the family. Was about to unplug and toss it and my husband says "just let it finish and see what it taste like." So, I did just that. We pull it out and my hubby taste it and says it would be REALLY good for French Toast...long story short...we had French Toast for dinner and it was the BEST French Toast bread that I have EVER had! As a matter of fact it reheated the next morning and was even BETTER! I couldn't believe it and would not believe it if I had not had seen it myself.
    I did REMAKE the dough and we had doughnuts and they were REALLY YUMMY! I did only do a third of the recipe and it was PLENTY for our family of 5 humans and 3 Labs...who LOVED them as well. We also still had leftovers.
    Very simple recipe to follow and SO glad you shared! So glad too that I messed up and found the bread that I had been looking for...now onto make freezer French Toast sticks!