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Homemade Raised Donuts and Glaze


Growing up my Mom used to make us homemade donuts on Halloween.  We have adapted that tradition in my own family, and we make them when we carve pumpkins.  This year, I have to say they turned out the best of any other donuts we have made in years past.  I am not sure why they taste or turn out different each time, but something about me and yeast just don’t really mix I guess.  This time they turned out great though, and they were all gobbled up!

Makes about 20 donuts for much less than the Doughnut Shop.


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1 pkg. active dry yeast

1/4 cup lukewarm water

3/4 cup milk

1/4 cup sugar

1 tsp. salt

1 egg

 1/4 cup shortening

3 1/2 – 3 3/4 cups flour

vegetable oil for frying

Glaze (see recipes below)


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Over medium heat, scald milk in a small saucepan and let cool to lukewarm.

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Dissolve yeast in warm water in 2 1/2 qt. bowl.

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Add milk, sugar, salt, egg, shortening and 2 cups of flour.  Beat on low speed, scraping bowl occasionally, 2 minutes.

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 Stir in remaining flour until smooth.

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Knead, cover and let rise in a warm place until doubled, 1 1/2 hours.

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Punch down, then let rise 30 minutes more.

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Roll out dough until 1/2″ thick.

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 Shape into donuts.

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Let rise until doubled, 30-40 minutes.

Heat 2-3″ of oil to 350 degrees, in a deep pot or deep fryer.

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Slide doughnuts into hot oil.  Turn as they rise to the surface.  Fry until golden brown, about 1 minute on each side.  Remove and drain on paper towels.  Serve with toppings while warm.


Chocolate Glaze:

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1/3 cup butter

1/4 cup cocoa

1-2 cups powdered sugar

dash of vanilla

milk to consistency

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Melt butter and stir in cocoa and sugar.  Stir in vanilla.

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Add milk until desired consistency.