Old-Fashioned Sugared Doughnuts

sugared doughnuts

An old-fashioned sugared doughnuts recipe made with yeast, fried, and rolled in granulated sugar. Serve these homemade doughnuts warm as a fun treat for breakfast or brunch.

Who doesn’t like homemade doughnuts? Fresh and hot, they are certainly a treat and a feast for the senses. I can almost smell them now!

This is a recipe for a yeast doughnut that is cut out with a doughnut cutter, fried in a deep fryer, and then rolled in granulated sugar.


They are best if eaten the same day, while they are warm and fresh. Chances are they won’t last much longer than that anyway. They tend to disappear quickly!

Find more homemade doughnut recipes here.

Looking for a more doughnut recipe ideas? Check out the cookbooks below…

 

Old-Fashioned Sugared Doughnuts Recipe

Old-Fashioned Sugared Doughnuts
 
Prep time
Cook time
Total time
 
An old-fashioned sugared doughnuts recipe made with yeast, fried, and rolled in granulated sugar. Serve these homemade doughnuts warm as a fun treat for breakfast or brunch.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 24-30
Ingredients
  • 1 cake yeast
  • 1 cup warm milk
  • 3 egg yolks
  • 3 cups flour, sifted (if whole eggs are used, increase flour ½ cup)
  • ½ cup melted shortening
  • 1 teaspoon salt
  • Kitchen Equipment Needed
  • Deep Fryer or Doughnut Fryer
  • Vegetable oil or lard for frying
  • Sugar Coating
  • 1-2 cups Granulated or cinnamon sugar
Instructions
  1. The night before, dissolve yeast in warm milk (not scalding).
  2. Combine all ingredients and knead the dough lightly. Place in refrigerator overnight.
  3. The next morning roll out the dough on a floured surface and cut them with a 3-inch doughnut cutter or biscuit cutter. Transfer them to a baking sheet and let rise at room temperature until double in size.
  4. Fry with vegetable oil at 365 degrees using a deep fryer, deep walled frying pan, or using a doughnut maker. Drop a few of the doughnuts into the hot oil, and let them rise to the surface. Fry for 45 seconds to about one minute on each side until lightly golden brown. Flip with a metal tong.
  5. Drain on paper towels and dredge them in granulated or cinnamon sugar while they are still warm.
Notes
Makes about 24-30 donuts.

They are best if eaten the same day, while they are warm and fresh. Chances are they won't last much longer than that anyway. They tend to disappear quickly!
Photo Copyright: Viktor – Fotolia.com

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About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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