2 tablespoons active dry yeast

1/4 cup of warm water

1 1/2 cups of Luke warm milk (scalded then cooled)

1 cup of sugar

1 teaspoon salt

2 eggs

1/2 cup of shortening (room temp)

6 cups of all purpose flour

oil for frying

Optional glazed and sugared mix.

For Sugared:

1 cup of white sugar to 1 tablespoon cinnamon.

For Glazed:

1 cup of powdered sugar to 1 tablespoon water and 1/2 teaspoon vanilla.


To a large bowl  of a stand mixer add the yeast, 1/4 cup of sugar and warm water. Let the yeast grow for 10-15 minutes.

Add the milk, the rest of the sugar, eggs, shortening and salt.

Whisk together until combined. Start mixing in 1 cup of flour at a time using your dough hook.

Knead the dough until it starts to pull away from the sides of the bowl. The dough should be soft, but not sticky.

Empty the dough onto a floured surface and knead by hands for 2-3 minutes forming it into a ball.

Oil a bowl and add the dough to it. Cover with a damp tea towel and place the bowl in a warm place. Let it raise for 1 hour.

After 1 hour, punch the dough down to release the air. Cover it again for another 40 minutes.

After the second rising, turn the dough out and separate it into 4 equal sections.

Roll each section out to 1 inch thickness, with a rolling pin. Cut out the donuts using a cookie cutter or donut cutter. Save the little insides to make as donut balls.

Place the cut out donuts on a cookie sheet and cover it with a tea towel and let it rise for another 30 minutes.

Heat your oil to 350 degrees.

Fry the donuts 30 seconds per side or until it is light brown. Place the fried donuts directly into a bowl with sugar and cinnamon for sugared donuts.

Or into a bowl with powdered sugar and water for glazed.

Best donuts ever!




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