My Mom's Raised Doughnuts

I used to make this recipe for my Mom's raised doughnuts with my Mom when I was a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I won a blue ribbon with this recipe. It was also featured and put in newspapers all over the USA. Then, it was voted one of the 100 top recipes in the 2011 Members Choice cookbook. The doughnuts are like eating a flavored cloud. They're so light and fluffy. I hope you enjoy them as much as we do.

Print Recipe

Prep Time 1

Cook Time 15

Total Time 3

Course lunch/dinner

Cuisine American

Servings 24 people

Calories 3481.2 kcal

Equipment

1 Stand Mixer with paddle and dough hook attachments
1 Small Saucepan for melting shortening and milk
1 Deep Fryer or Heavy-Bottomed Pot for safe deep frying with sufficient oil depth
1 Doughnut Cutter 3 1/2-inch round with 1-inch center
1 Wire Rack for cooling and draining excess oil

Ingredients

Main

2 .25 ounce packages active dry yeast
1 teaspoon white sugar
½ cup warm water 100 to 110 degrees F/40 to 45 degrees C
¾ cup milk
⅓ cup vegetable shortening
¼ cup white sugar
1 teaspoon salt
4 cups sifted all-purpose flour
2 eggs
2 quarts vegetable oil for frying
1 tablespoon warm water
½ teaspoon vanilla extract
1 cup confectioners' sugar sifted

Instructions

Dissolve yeast and 1 teaspoon white sugar in 1/2 cup warm water in a small bowl. Let stand until it forms a creamy foam layer on top, 5 to 10 minutes.
Heat milk and vegetable shortening in a small saucepan over medium-low heat until shortening melted and tiny bubbles appear around edges. Remove from heat.
Place 1/4 cup white sugar and salt into the bowl of a stand mixer fitted with the paddle attachment; add milk mixture. Beat on low speed until sugar is just dissolved; let stand until warm.
Beat in 1 cup flour, yeast mixture, and eggs on low speed until smooth. Gradually beat in remaining 3 cups flour until forms a soft dough.
Continue beating dough on low speed until it pulls away from the sides of the bowl, 2 to 3 minutes.
Turn out dough onto a well-floured work surface; knead until smooth and elastic, 2 to 3 minutes.
Form dough into a ball; place into a large greased bowl and grease top of dough. Cover the bowl with waxed paper and let dough rise a warm place until doubled in volume, 1 to 1 1/2 hours.
Punch down dough; roll out on a floured work surface until 1/2-inch thick. Cut out doughnuts with a 3 1/2-inch round doughnut cutter with a 1-inch center cutter. Let doughnuts rise on the work surface until very light and fluffy, 40 to 60 minutes.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Gently pick up and carefully drop doughnuts into the hot oil in batches of 2 or 3; fry until light golden brown, flipping once, about 2 minutes. Repeat with remaining doughnuts.
Transfer doughnuts to paper towels to drain.
Combine 1 tablespoon warm water and vanilla extract in a bowl; stir in confectioners' sugar to make the glaze. Spread a thin layer of glaze over warm doughnuts.

Notes

1. Yeast Activation: Precision in water temperature (100-110°F) is crucial for activating the yeast without killing it. This ensures a proper rise and the signature light, airy texture.
2. Dough Handling: Avoid overworking the dough. Knead just until smooth and elastic, as over-kneading can result in tough doughnuts. The two proofing stages are vital for developing flavor and achieving maximum fluffiness. A warm, draft-free environment is ideal for rising.
3. Frying Technique: Maintain a consistent oil temperature of 350°F (175°C) using a thermometer. Frying in small batches prevents the oil temperature from dropping too much, ensuring even cooking and a beautiful golden-brown color without excessive greasiness.
4. Glaze Application: Glaze the doughnuts while they are still warm to allow for optimal absorption and a thin, even coating that sets nicely. Adjust the glaze consistency with a few drops more water if too thick for a smoother finish.