Amish Donuts Recipe

Warm, soft, sweet, yeast-raised donuts that melt in your mouth are a
favorite treat at any time of the day!

PREP TIME COOK TIME RESTING TIME AND FRYING TOTAL TIME
35 mins 3 mins 2 hrs 2 hrs 38 mins

COURSE CUISINE SERVINGS CALORIES

Breakfast, Dessert American, Amish 50 donuts 327 kcal

INGREDIENTS
2 c. scalded and cooled milk
1/2 c. butter (1 stick)
1/3 c. warm water
1 1/2 Tbsp. dry yeast
1/2 c. sugar
1 c. mashed potatoes
2 c. bread flour
1 large egg, beaten
1 1/2 tsp. salt
5 - 6 c. all-purpose flour
oil, for frying (peanut, vegetable, or canola oil)

Glaze:
5 - 5 1/2 c. powdered sugar
1/2 c. milk
1 Tbsp. vanilla

INSTRUCTIONS
1. Begin by scalding the milk. Warm the milk in a saucepan until almost boiling. A skin will form on the top, but
you can easily remove the skin.
2 c. scalded and cooled milk
 2. Add the stick of butter to the hot milk and set it aside to cool. Do not add hot milk to the yeast mixture, it
must be lukewarm.
1/2 c. butter (1 stick)

3. Add the warm water to your mixing bowl, add the yeast, stir, and let it rest for a few minutes.
1/3 c. warm water, 1 1/2 Tbsp. dry yeast

4. Add sugar, mashed potatoes, warm milk and butter mixture, and bread flour to the yeast mixture. Mix, and
let it rest for 20 minutes.
1/2 c. sugar, 1 c. mashed potatoes, 2 c. bread flour

5. Add the beaten egg, salt, and 4 c. of flour to the batter and mix. With the dough hook, knead on speed 2 for
a couple of minutes, slowly adding more flour until the dough comes together and the sides of the bowl are
cleaned.
1 large egg, beaten, 1 1/2 tsp. salt, 5 - 6 c. all-purpose flour

6. Add a bit of oil to grease the sides of the bowl. Lightly cover and set aside to rise for at least an hour.
7. On a floured surface, roll out the dough to about a 1/2" thick. Using a donut cutter, cut out the donuts and
place them on greased parchment paper. After cutting out as many donuts as possible, gather the remaining
pieces and roll the dough again to cut more donuts.
8. Cover lightly with a dish towel, and let the donuts rise for at least a half-hour, or until almost doubled in size.
9. Meanwhile pour about 2 - 3" of oil into a dutch oven, fryer, or large cooking pot. Bring the oil to about 350 -
360°. Use a cooking thermometer and adjust the heat to keep the temperature maintained.
10. Carefully place the donuts, a couple at a time, into the hot oil. Fry each side until lightly browned (it only
takes a minute or two on each side).
11. Remove the fried donuts with a skimmer or slotted spoon and place them onto a paper towel-lined plate.
After draining for a minute, you can move the donuts onto a wire rack.
12. Mix the glaze ingredients until smooth and drop the warm donuts, one at a time, into the glaze. You can
adjust the thickness of your glaze by adding more milk or powdered sugar. A thicker glaze will give the
donut a heavier coat.
5 - 5 1/2 c. powdered sugar, 1/2 c. milk, 1 Tbsp. vanilla

13. Hang the glazed donuts onto a rod (placed over the top of parchment paper) or onto a wire rack to dry. You
can reuse the glaze that drips off.
14. Store the donuts at room temperature, loosely covered, for up to 2 days.
15. The key to good donuts is to keep them fresh. Freeze any extras, in an airtight container, immediately after
they are cooled. Remove from the freezer about 20 - 30 minutes before serving.

NOTES
Butter can be substituted with oil or shortening.

You can use about 2/3 c. of instant mashed potatoes mixed with water instead of real mashed potatoes.

Whenever I make donuts, I fry the donut holes and we enjoy eating them along with the regular donuts. It's up to
you if you want to fry the holes or add them back to the dough and cut more donuts.

You can also cut these donuts without holes and fill them with your favorite filling.
Be very careful when frying the donuts! The oil is very hot!

*Nutrition facts are approximate.

NUTRITION
Serving: 1donut Calories: 327kcal Carbohydrates: 56g Protein: 5g
Fat: 10g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g
Trans Fat: 1g Cholesterol: 9mg Sodium: 86mg Potassium: 110mg
Fiber: 1g Sugar: 26g Vitamin A: 77IU Vitamin C: 4mg
Calcium: 22mg Iron: 1mg

KEYWORD
Amish donut recipe, Amish glazed donuts

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