Amish Glazed Doughnuts
Directions
- 1Take some flour and put it in a bowl. Make sure you measure it out exactly.
- 2Add some sugar and some salt.
- 3Mix those dry ingredients together. Then add a little bit of lard.
- 4Mix the lard in a little bit and then add warm milk.
- 5Stir that in a little, then we're going to add an egg.
- 6Mix that all together until it's elastic-y. You might have to use your hands to get it to the right texture.
- 7Once it's the right texture, we're going to gradually add the last of our flour and knead it in.
- 8Once you have all the flour kneaded in, shape it into a ball the best you can and don't grease your bowl. Cover the dough and set it aside to let it rise until it's double in size at room temperature.
- 9Once that dough has doubled in size, punch it down a little and shape it into a ball again. Cover it up with your towel and set it aside to let it rise again and make to double in size.
- 10Once the dough has risen again, we're going to bring it out on our surface. And if your dough is just right, you shouldn't have to flour the surface, then we're gonna roll it out.
- 11Once you have it rolled out, either take a doughnut cutter or a round cookie cutter the size you want your doughnut to be. Take that through and cut out as many circles as you can.
- 12I don't have a doughnut cutter, so I'm just using this cookie cutter. I'm gonna use this small one for the holes.
- 13Once you have it all cut out, put them out onto your cookie sheet or something else, isn't a floured surface once you have it all cut out. Take your towel and cover them again and we're gonna let them rise for a little bit.
- 14And while those are rising, you wanna heat up your grease that you're gonna use to deep fry. I'm using peanut oil, but lard also works really well for deep frying.
- 15Once the doughnuts are done rising, make sure your oil is the right temperature, then we're gonna carefully drop them in there.
- 16Now these do only brown on one side at a time, so once the one side is brown enough, flip them over.
- 17Once they're brown on both sides, take them out of the oil, and I like to use a spoon with a hole so I can let the oil drain off a little. And I always put my doughnuts in a colander so the oil drains off better.
- 18While those are cooling down a little, we're gonna quickly make our glaze.
- 19If you wanna make just a simple glaze, just use some powdered sugar, add a little bit of salt, and add some water. And I like to add a little bit of vanilla, too. Whisk that together; just keep on adding water and powdered sugar until you have the amount of glaze and the consistency that you want.
- 20If you want a more complicated glaze, I do have a recipe in my cookbook with my fried pies.
- 21Once your doughnuts are slightly cooled down, put them into your glaze, and the more you let them cool down, the more the glaze will stick on them. And put them out on a crate with a pan underneath to let the glaze drain off a bit.
Ingredients
- 4 cups flour
- 1 cup sugar
- 1 teaspoon salt
- 1 cup lard
- 1 cup milk
- 1 egg
- 1 bottle peanut oil
- 4 cups powdered sugar
- 1 cup water
- 1 teaspoon vanilla
Equipment
bowlspooncookie cutterrolling pintowelbaking sheetlarge potfork
Related recipes
Fresh Apple Cake with Butter Sauce
American · Baked Goods
Protein Sandwich Thins
American · Baked Goods
Apple Cider Hawaiian Roll Donuts
American · Baked Goods30m
Pumpkin Bread
American · Baked Goods
Authentic NY Bagels
American · Baked Goods
Sammy Davis Jr.'s Favorite Sandwich
American · Baked Goods
Spring Lemon Loaf
American · Baked Goods35m
Ooey Gooey Butter Cake
American · Baked Goods40m
Hawaiian Sweet Rolls
American · Baked Goods
Homemade burger buns
American · Baked Goods12m
High protein Lava Cake
American · Baked Goods
Healthy Banana Bread
American · Baked Goods35m