These classic raised donuts are made with a yeasted dough enriched with milk, sugar, and eggs, resulting in a tender, airy texture with a golden crisp outside when fried. This recipe reflects a traditional homemade approach where ingredients are mixed, allowed to rise, shaped, and carefully fried for the perfect treat. This type of donut is known for being pillowy and subtly sweet, perfect for glazing, dusting with sugar, or serving plain alongside coffee. It was likely a family staple for weekend breakfasts or special occasions.
Ingredients
- 3 cups milk (or ½ milk and ½ water)
- ½ cup water
- 2 cups shortening
- 3 tsp salt
- 1 cup sugar
- 1½ oz yeast (or approx. 4½ tsp active dry yeast)
- 3 egg yolks
- 8 cups flour (approximate; adjust as needed)
Instructions
Step 1: Activate the Yeast
- Heat milk and water together until warm (not hot).
- Stir in the yeast and let it sit for 5–10 minutes until foamy.
Step 2: Mix Base Ingredients
- In a large bowl, mix warm milk mixture with shortening, salt, and sugar.
- Stir until shortening is mostly melted.
Step 3: Combine Wet Ingredients
- Add egg yolks and mix well.
Step 4: Add Flour Gradually
- Stir in about half the flour.
- Mix to a soft dough, then add remaining flour gradually until dough is soft but not sticky.
Step 5: Knead and First Rise
- Knead dough until smooth and elastic (8–10 minutes).
- Place in greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).
Step 6: Shape Donuts
- Roll out dough to ½-inch thickness.
- Cut with donut cutter (or large and small biscuit cutters).
- Let rise again on floured surface until puffy (30–45 minutes).
Step 7: Fry
- Heat oil to 350°F.
- Fry a few donuts at a time until golden brown on both sides, about 1–2 minutes per side.
- Drain on paper towels.
Tips
- Fry at moderate heat so donuts cook through without over-browning
- Dough should be very soft, not stiff, as noted on the card
- Let dough rise only until doubled—overproofing can cause oily donuts
- Cut evenly so donuts fry at the same rate
- Drain briefly on paper towels before glazing or sugaring
- Roll warm donuts in granulated sugar for a classic finish
- Add cinnamon to sugar for variation
- A light vanilla glaze pairs well with these donuts
- Avoid crowding the pan when frying
- Donuts cook quickly, watch carefully, as noted on the card
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 190mgPotassium: 85mgFiber: 1gSugar: 6gVitamin A: 220IUCalcium: 45mgIron: 1.6mg
Tried this recipe?Let us know how it was!