Best Moms Raised Doughnuts Recipes

INCREDIBLE & EASY RAISED DONUTS

Incredible & Easy Raised Donuts image

These donuts are easy to make and only need to rise for 30 minutes. There are so yummy, I bet you can't eat just one, or two.

Provided by Cooker Man Dan

Categories Yeast Breads

Time 38m

Yield 12-15 Dounts

Number Of Ingredients 10

Ingredients

2 (8 g) packages fast rising yeast
1 cup lukewarm water
3 tablespoons sugar
1 egg, well beaten
1/2 teaspoon cinnamon
1/3 cup melted butter
1 teaspoon vanilla
1 teaspoon salt
2 1/2 cups flour (use More if too sticky)
cooking oil (for frying)

Steps:

Mix yeast, water and sugar.
Wait until bubbles form in mixture.
Add egg, butter, cinnamon, vanilla, salt and flour.
Mix to form dough.
Knead dough for 1 minute.
Roll out and cut out donuts.
Allow to rise for 30 minutes on floured surface.
Fry in oil until golden brown. Oil should be approximately 390°F.
Coat in cinnamon & sugar mixture or your favorite topping.
These freeze very well after they have fully cooled, if there are any left.

MOM'S RAISED DOUGHNUTS

Mom's Raised Doughnuts image

My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.

Provided by Peggi Anne Tebben

Categories Other Desserts

Time 3h15m

Number Of Ingredients 12

Ingredients

1/2 c water, warm (not hot)
2 pkg active dry yeast
3/4 c milk, lukewarm
1/4 c sugar
1 tsp salt
4 c all-purpose flour, sifted
1/3 c shortening
2 eggs
GLAZE
1 Tbsp water, warm (may need more to thin, but thicker is better)
1/2 tsp vanilla
1 c confectioners sugar, sifted

Steps:

1. SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
2. SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
3. POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
4. ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
5. KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
6. ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
7. LET RISE on the board until very light (40-60 minutes).
8. DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
9. DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar. NOTE: This recipe is not recommended for use with self-rising flour.