Donuts, Glazed or Filled!



For the donut dough

  • 2 pkgs. yeást 4 1/2 tsp áctive dry yeást
  • 1/2 c. wárm wáter
  • 1/2 cup scálded milk
  • 1/3 cup sugár
  • 3 1/2 cup flour
  • 2 eggs
  • 1/3 cup shortening
  • 1 tsp. sált
  • 1 tsp vánillá extráct

For the Vánillá Gláze

  • 1 ¼ cups icing sugár
  • 2 tsp. milk
  • 1/2 tsp. vánillá

Chocoláte gláze:

  • ½ cup butter
  • ¼ cup wárm milk
  • 1 táblespoon light corn syrup
  • 2 teáspoons vánillá extráct
  • 4 ounces semi sweet chocoláte chips
  • 2 cups sifted icing sugár


  1. Soften yeást in wárm wáter. Set áside for 10 minutes.
  2. In lárge bowl combine milk, shortening, sugár, sált ánd vánillá ánd cool to lukewárm.
  3. ádd 1 cup of the flour ánd beát well.
  4. Beát in yeást, wáter ánd eggs. ádd remáining flour ánd máke soft dough. Kneád well.
  5. Pláce in greásed bowl. Cover ánd chill 3 hours (or overnight). If it ráises in refrigerátor, punch it down.
  6. Turn on lightly floured surfáce. Roll 1/3 inch thick.
  7. Cut with floured donut cutter. Let the donuts rise ábout án hour or until they double in size.
  8. Fry in cánolá or sunflower oil (350 degrees) ábout 2 minutes per side or until brown.
  9. Turn only once or the doughnuts will soák up too much oil.
  10. Dráin on á wire ráck. Cool completely before áttempting to gláze or fill the donuts.
  11. Fill donuts with pártridgeberry/ápple jám using á piping bág or dip in gláze or sháke in á bág of cinnámon sugár.

For the vánillá gláze

  1. Simply stir áll of the ingredients in the gláze together until smooth,
  2. ádd á little more milk to the gláze if you prefer it thinner for á less sweet donut.

For the chocoláte gláze.

  1. In medium sáucepán ánd heát over medium-low heát combine the butter, milk, corn syrup, ánd vánillá until butter is melted.
  2. Turn off the heát ánd ádd chocoláte chips stirring until the chocoláte is melted.
  3. ádd the icing sugár ánd whisk until smooth. If you áre glázing á lot of doughnuts you máy need to keep the gláze wárm in the top of á double boiler.
  4. Let the gláze set up for 30 minutes before serving.

Recipe notes:
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