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Homemade Donuts

Grandma's famous melt-in-your-mouth glazed homemade donuts are utterly addicting and absolutely worth the effort!!

Prep Time
20 mins
Cook Time
20 mins
Rise
3 hrs
Total Time
3 hrs 50 mins
Servings: 30 + donut holes
Calories: 396 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

Dough
  • 2 tablespoons Rapid Rise Yeast
  • ¾ cup lukewarm water, (110-115°F)
  • 2 cups milk
  • ½ cup vegetable shortening, room temperature
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 4 large eggs
  • 7-7½ cups all-purpose flour
  • Vegetable oil, for frying
Glaze
  • 7 cups Powdered sugar, sifted
  • ⅔ cup water
  • 2 teaspoons vanilla extract

Instructions

    Cup of Yum
  1. Make the dough. Dissolve yeast in lukewarm water. Set aside.
  2. Heat milk in the microwave for 2-3 minutes.
  3. While milk is heating, place shortening in a large bowl. Pour hot milk over it and whisk until mixed (there will still be a few shortening clumps).
  4. Add sugar, salt, cinnamon, and nutmeg and mix well with a wooden spoon or the mixer whisk attachment. Add eggs and continue to mix, then stir in the yeast mixture.
  5. Add 2 cups of flour and mix with a wooden spoon. Continue to add flour 1-2 cups at a time until the batter is no longer runny and is smooth.
  6. Place dough on a clean, lightly floured surface and gently knead dough until the surface is not too sticky to the touch. The dough should be very soft, but not so sticky that you cannot handle it fairly easily. Place the soft dough into a lightly greased bowl. Cover the bowl and let rise for 1-1½ hours at room temperature. The dough should be about double in size when it's ready.
  7. Place dough on a lightly floured surface and roll out to a 1-inch thickness. Use a 3½-inch donut cutter to cut donuts out, cutting as closely as possible together and saving the middles for doughnut holes. Move donuts and holes to a clean surface, cover, and let rise at room temperature for 1-1½ hours.
  8. Make the glaze: Mix all ingredients in a large bowl. Set aside.
  9. Once the donuts and holes are done rising, fill a large frying pan with 1½ inches of vegetable oil and heat to 365-380°F. Working in batches, fry the donuts and holes until golden brown, 2-3 minutes per side for donuts and about 2 minutes per side for donut holes.
  10. Remove each donut from the oil and immediately transfer to the bowl with the glaze. Turn to make sure both sides are coated, then place on a wire rack over parchment paper to let the excess glaze drain. Repeat to make the remaining donuts.

Notes

  • Prep ahead. Shape the dough into donuts, cover, and refrigerate until the next day. When ready to fry, let them come to room temperature and rise for an hour.
  • Make filled donuts. Instead of using a donut cutter that creates the signature doughnut hole, use a large round cookie cutter. Rise and fry as directed. Once cool, use a piping tool to add your filling of choice (pudding, jelly, Nutella) through the side of the donut.
  • Store loosely covered at room temperature for 1-2 days, in the refrigerator for 5-6 days, or in a freezer Ziploc and freeze for up to 3 months.
  •  loosely covered at room temperature for 1-2 days, in the refrigerator for 5-6 days, or in a freezer Ziploc and freeze for up to 3 months.
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Nutrition Information

Serving 1donut Calories 396kcal (20%) Carbohydrates 79g (26%) Protein 8g (16%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.5g Cholesterol 24mg (8%) Sodium 172mg (7%) Potassium 101mg (3%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 58IU (1%) Vitamin C 0.004mg (0%) Calcium 34mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 30+ donut holes

Amount Per Serving

Calories 396

% Daily Value*

Serving 1donut
Calories 396kcal 20%
Carbohydrates 79g 26%
Protein 8g 16%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.5g 25%
Cholesterol 24mg 8%
Sodium 172mg 7%
Potassium 101mg 2%
Fiber 2g 8%
Sugar 33g 66%
Vitamin A 58IU 1%
Vitamin C 0.004mg 0%
Calcium 34mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.