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.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Breakfast
Cuisine: American
Keyword: sugared doughnuts
Servings: 12
Author: Laura Warnke
Equipment
Deep Fryer or Doughnut Fryer
Vegetable oil or lard for frying
Ingredients
1cake yeast
1cupwarm milk
3egg yolks
3cupsfloursifted (if whole eggs are used, increase flour 1/2 cup)
1/2cupmelted shortening
1teaspoonsalt
Sugar Coating
1-2cupsGranulated or cinnamon sugar
Instructions
The night before, dissolve yeast in warm milk (not scalding).
Combine all ingredients and knead the dough lightly. Place in refrigerator overnight.
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.
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.
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!