Amish Donuts Recipe
Warm, soft, sweet, yeast-raised donuts that melt in your mouth are a favorite treat at any time of the day!
Ingredients
- 2 c. scalded and cooled milk
- 1/2 c. butter (1 stick)
- 1/3 c. warm water
- 1 1/2 Tbsp. dry yeast
- 1/2 c. sugar
- 1 c. mashed potatoes
- 2 c. bread flour
- 1 large egg, beaten
- 1 1/2 tsp. salt
- 5 - 6 c. all-purpose flour
- oil, for frying (peanut, vegetable, or canola oil)
Glaze:
- 5 - 5 1/2 c. powdered sugar
- 1/2 c. milk
- 1 Tbsp. vanilla
Instructions
- Begin by scalding the milk. Warm the milk in a saucepan until almost boiling. A skin will form on the top, but you can easily remove the skin.2 c. scalded and cooled milk
- Add the stick of butter to the hot milk and set it aside to cool. Do not add hot milk to the yeast mixture, it must be lukewarm.1/2 c. butter (1 stick)
- Add the warm water to your mixing bowl, add the yeast, stir, and let it rest for a few minutes.1/3 c. warm water, 1 1/2 Tbsp. dry yeast
- Add sugar, mashed potatoes, warm milk and butter mixture, and bread flour to the yeast mixture. Mix, and let it rest for 20 minutes.1/2 c. sugar, 1 c. mashed potatoes, 2 c. bread flour
- Add the beaten egg, salt, and 4 c. of flour to the batter and mix. With the dough hook, knead on speed 2 for a couple of minutes, slowly adding more flour until the dough comes together and the sides of the bowl are cleaned.1 large egg, beaten, 1 1/2 tsp. salt, 5 - 6 c. all-purpose flour
- Add a bit of oil to grease the sides of the bowl. Lightly cover and set aside to rise for at least an hour.
- On a floured surface, roll out the dough to about a 1/2" thick. Using a donut cutter, cut out the donuts and place them on greased parchment paper. After cutting out as many donuts as possible, gather the remaining pieces and roll the dough again to cut more donuts.
- Cover lightly with a dish towel, and let the donuts rise for at least a half-hour, or until almost doubled in size.
- Meanwhile pour about 2 - 3" of oil into a dutch oven, fryer, or large cooking pot. Bring the oil to about 350 - 360°. Use a cooking thermometer and adjust the heat to keep the temperature maintained.oil, for frying (peanut, vegetable, or canola oil)
- Carefully place the donuts, a couple at a time, into the hot oil. Fry each side until lightly browned (it only takes a minute or two on each side).
- Remove the fried donuts with a skimmer or slotted spoon and place them onto a paper towel-lined plate. After draining for a minute, you can move the donuts onto a wire rack.
- Mix the glaze ingredients until smooth and drop the warm donuts, one at a time, into the glaze. You can adjust the thickness of your glaze by adding more milk or powdered sugar. A thicker glaze will give the donut a heavier coat.5 - 5 1/2 c. powdered sugar, 1/2 c. milk, 1 Tbsp. vanilla
- Hang the glazed donuts onto a rod (placed over the top of parchment paper) or onto a wire rack to dry. You can reuse the glaze that drips off.
- Store the donuts at room temperature, loosely covered, for up to 2 days.
- The key to good donuts is to keep them fresh. Freeze any extras, in an airtight container, immediately after they are cooled. Remove from the freezer about 20 - 30 minutes before serving.
Notes
Butter can be substituted with oil or shortening.
You can use about 2/3 c. of instant mashed potatoes mixed with water instead of real mashed potatoes.
Whenever I make donuts, I fry the donut holes and we enjoy eating them along with the regular donuts. It's up to you if you want to fry the holes or add them back to the dough and cut more donuts.
You can also cut these donuts without holes and fill them with your favorite filling.
Be very careful when frying the donuts! The oil is very hot!
*Nutrition is approximate.
Nutrition
Serving: 1donutCalories: 464kcalCarbohydrates: 83gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 15mgSodium: 134mgPotassium: 172mgFiber: 2gSugar: 38gVitamin A: 120IUVitamin C: 6mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!