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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 doughnuts 48g Recipe makes 48 doughnuts) |
||
| Calories 137 | ||
| Calories from Fat 26 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 97mg | 4% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 24.9g | 8% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 10.2g | ||
| Protein 3.0g | 5% | |
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Ingredients
Doughnuts
- 2 cups scalded milk
- 1/2 cup butter
- 2/3 cup sugar, divided
- 1 teaspoon salt
- 2 tablespoons yeast
- 4 eggs (beaten)
- 1/4 teaspoon nutmeg
- 7 cups sifted flour
Glaze
- 3 cups powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup cold water
Directions
1
Mix together ingredients for glaze.2
Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.3
Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.4
Add rest of flour (dough will be sticky).5
Knead for 5 minutes then allow to rise for 1-1 1/2 hours.6
Roll out dough, cut into shapes.7
Do not re-roll dough, then allow to rise for 30-45 minutes.8
Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.9
Let them cool on a paper towel - helps get the glaze to stick.10
Dip in warm glaze.
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- Course > Breads > Rolls/Biscuits
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- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
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- Preparation > Technique > Deep Fry
- Occasion > Holiday/Event > Religious > Hanukkah
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Featured Reviews for This Recipe
From: FuzzyKiwi
On Jun 19, 2009
To make with one package of yeast, scale recipe down to 18 doughnuts. Can't wait to make and review - no Krispy Kreme shops now that I've left the states, sadly.
From: Chef #1286456
On Jun 3, 2009
My kids LOVED these doughnuts. I made a batch, let them rise the first rise, cut them out and immediately threw them in the freezer to freeze them. Then, I pulled out what I need, let them thaw and rise for 1 hour and cooked them...PERFECT! In fact my son said that the frozen batch turned out better than the fresh batch I made.
From: Jen Olomon
On Aug 28, 2004
Wonderful, and very close to the real thing! I noticed that my first batch into the oil turned a dark brown rapidly, but subsequent batches into the same oil took a bit longer. So, my advice would be to maybe toss in the doughnut holes first, let those cook, and then proceed to cooking the actual donuts. Also, I noticed (trial and error, lol) that my first batch, I took them out of the oil and let them cool on parchment paper. The oil doesn't soak into parchment paper, so was still sort of retained on the surface of the donut, and so then when I dunked them in the glaze, it tended to slip right off, lol. So, draining on a paper towel helps get that leftover grease off and helps get the glaze to stick.
Wonderful recipe, thank you for posting! Can't wait to experiment with fillings like a previous poster did. My 2 year old is sitting in his highchair now, eating his 3rd! If he likes it, it must be good! 
From: southern chef in louisiana
On May 6, 2004
yummy,yummy, to my big ole tummy, on on a serious note these were wonderful,me and my 13 year old made these, I would have took a photo,but they didnt last that long.THAT SOULD TELL YOU HOW GOOD THEY WERE. oh i droped some of them rolled up in a ball, they puffed up and i took a turkey baster filled full of jam and i made jelly donuts then i rolled them in powdered sugar,or cinnamon and sugar
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