Marye's Table From Schell City On

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Yeast Doughnuts

Marye Breads & Rolls

Serves 5-6 dozen Prep ~2 hr (incl. rises) Cook ~3 min/batch (deep fry)

Marye's handwriting — page 33 of her spiral recipe notebook.

From Marye's spiral recipe notebook — page 33 of the notebook she kept with grape-cluster illustrations on each page.

Ingredients

DOUGH
1 cup shortening (Marye uses Crisco)
½ cup sugar
2 cups scalded milk
1 cup hot water
2 eggs
2 pkg dry yeast
1 tsp each baking soda, baking powder, and salt
Flour, enough to make stiffer than biscuit dough

GLAZE
2 boxes powdered sugar
1 cup hot water
3 Tbsp vanilla

Instructions

1. Mix sugar and shortening. Add milk and hot water.
2. When the mixture is lukewarm, add eggs and yeast.
3. Add enough flour to make a mixture stiffer than cake batter.
4. Set in a warm place and let rise until double in size.
5. Add salt, baking soda, baking powder, and enough flour to make stiffer than biscuit dough.
6. Pour onto a floured board; knead in enough flour to make the dough easy to handle.
7. Roll out to ⅓-inch thick and cut with a donut cutter.
8. Let rise until double in size.
9. Deep fry; immediately dip in glaze. Let dry.
10. For the glaze: combine all glaze ingredients and whisk until smooth.

Notes

Marye's note: "You can halve this recipe."