Worcestershire sauce, mustard, garlic, and ketchup are used to spice plain brown gravy.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 2 hrs |
| Servings: | 24 |
| Yield: | 24 doughnuts |
Ingredients
- ¾ cup scalded milk
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 (.25 ounce) envelope active dry yeast
- ¼ cup warm water
- 4 cups sifted all-purpose flour
- 1 teaspoon freshly grated nutmeg (Optional)
- ⅓ cup butter or margarine
- 2 eggs, beaten
- oil for deep frying
- 2 cups confectioners’ sugar
- 6 tablespoons milk
Instructions
- Stir together scalded milk, sugar, and salt in a large bowl; set aside to cool until tepid. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.
- Stir together flour and nutmeg in a bowl. Add 2 cups flour mixture to milk mixture; beat until well-blended.
- Stir yeast mixture into milk and flour mixture, then mix in butter and eggs. Mix in remaining flour mixture, 1/2 cup at a time. When dough is firm enough, turn it onto a floured surface and knead for 3 to 4 minutes. Place into an oiled bowl, cover, and allow dough to rise until doubled, 30 to 35 minutes.
- Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut into circles using a donut or round cutter. Set aside to rise until light, 30 to 40 minutes.
- Heat 1-inch-deep oil in a deep, heavy frying pan to 375 degrees F (190 degrees C).
- Fry donuts in hot oil a few at a time. Cook each side until golden brown, then remove to drain on paper towels. Glaze while warm, or sprinkle with sugar.
- Stir together confectioners’ sugar and 6 tablespoons milk in a bowl until smooth. Dip warm donuts into glaze; set aside to cool.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 54 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
It was perfect so yummy and tasty I can’t wait to share it with my family thank you all recipes!
Followed instructions precisely as I always do for a new recipe. Excellent results! My yeast was not fresh (approximately 6 months past the date on packet) so they didn’t rise well, which is totally my fault. Donuts were delicious and will make more with fresh yeast! Do not need to change a thing!!
Delicious. My grandson wants to eat them every single day.
I used. Cake and pastry flour. Didn’t rise as much as I would have liked. Texture more like a cake doughnut rather than yeast. Taste pretty goooood.
Maybe I did something wrong but I thought they were not good at all.
I like how it taste and how soft it is
We used grapeseed oil to fry the doughnuts as it doesn’t absorb into the dough. These taste just like beignets from New Orleans when they are coated with powdered sugar straight out of the fryer. Delicious!
My dad and I made this and omg we LOVE it so much. We tried another one, but this is so much easier and quicker. WE LOVE IT SO MUCH!!!!!
I actually made a mistake with the recipe and had to double it to correct the problem! They came out great! I did not use the cream cheese frosting but opted for an old fashioned glaze. Will be making these again! Grandkids loved them!
Followed the directions as written, and they turned out SO good. Added our own toppings: chocolate frosting with sprinkles, rainbow chip frosting with sprinkles, powdered sugar, sugar, and cinnamon sugar.
I made these donuts in my air fryer. I cooked them at 350° for 3 mins and then flipped to cook another 3-5 mins (would check every 2 mins until browned). If using an air fryer, I’d suggest using a basting brush with a little water mixed with vegetable oil. Thai recipe isn’t very sweet. As others suggested, I used a tsp of vanilla. I think I’d use a little more in the future. I also should mention that I omitted the nutmeg, as I wasn’t so sure on that flavor for my family. Since I used the air fryer, they were drier on the outside since they weren’t cooked in oil. To make toppings stick better, I used a mixture of mostly water with a little oil and put a bit on the warm donut before the topping. The donuts I used this method on was powdered sugar and cinnamon sugar. Otherwise, the toppings came off too easily. The toppings that I didn’t do the mixture on was chocolate and glaze, as the sweet, heavier toppings stuck well on their own. Overall, this was a good recipe, and I’d definitely make these again! This was my first attempt at making my own donuts, and my family loved them. Thank you for sharing this recipe
These were easy to make and tasty enough. I followed others advice an added a teaspoon of vanilla to the milk to add a little more flavor. I rolled the dough out too thin – make sure it’s at least a half inch. When you cut the doughnuts they should look fairly thick. They also need some type of topping- we used a chocolate glaze and cinnamon sugar.
Delicious! This recipe definitely delivers on The doughy part of doughnuts. I baked them at 350 degrees Fahrenheit for 20 minutes. The flavour mostly comes from the toppings—I dipped them in melted butter and then into a mixture of cinnamon and sugar. I had one 3 days later and it was still great after toasting it up.
I did not have any ingredients for a frosting i had no powdered sugar,no milk and no chocolate chips! so i melted some 100% dark chocolate and added allot of coconut sugar! then i added some vegetable shortening and it tasted great!!!
Very easy to make. They were heavy and had the consistency of a cake doughnut. They were tasty, but I was expecting a lighter doughnut since it was a yeast raised recipe.
Not good enough to serve for Christmas breakfast. You could probably serve these to kids, and they’d like them well enough. But for my purposes, these aren’t good enough. I can’t serve these to my family. They are not light and fluffy. They a denser than frying pillsbury biscuits, and they are extremely bland (kinda like if you fried a plain biscuit), even if you add the optional nutmeg. They just don’t turn out like you would expect doughnuts to turn out. And I did a chocolate glaze not the milk and sugar glaze and that makes them palatable, but if you are looking for a traditional yeast doughnut, you’re not going to like these.
Perfect! Even better than store bought! I couldn’t believe it!
Not bad. i just left them in a little too long.
Donuts came out perfect. Added some honey and vanilla to the frosting also came out great
Tasted nothing like donuts. Taste more like yeast rolls with glaze. It was bland.
Very simple basic doughnuts, glaze makes them taste just as you’d want. Can see improvising a tonight new doughnut types from this base. Need to perfect my cooking oil temp