Amish Glazed Doughnuts
Directions
- 1Take some flour and put it in a bowl. Make sure you measure it out exactly.
- 2Take some flour and put it in a bowl. Make sure you measure it out exactly.
- 3Take some flour and put it in a bowl. Make sure you measure it out exactly.
- 4Add some sugar and some salt.
- 5Add some sugar and some salt.
- 6Add some sugar and some salt.
- 7Mix those dry ingredients together. Then add a little bit of lard.
- 8Mix those dry ingredients together. Then add a little bit of lard.
- 9Mix those dry ingredients together. Then add a little bit of lard.
- 10Mix the lard in a little bit and then add warm milk.
- 11Mix the lard in a little bit and then add warm milk.
- 12Mix the lard in a little bit and then add warm milk.
- 13Stir that in a little, then we're going to add an egg.
- 14Stir that in a little, then we're going to add an egg.
- 15Stir that in a little, then we're going to add an egg.
- 16Mix that all together until it's elastic-y. You might have to use your hands to get it to the right texture.
- 17Mix that all together until it's elastic-y. You might have to use your hands to get it to the right texture.
- 18Mix that all together until it's elastic-y. You might have to use your hands to get it to the right texture.
- 19Once it's the right texture, we're going to gradually add the last of our flour and knead it in.
- 20Once it's the right texture, we're going to gradually add the last of our flour and knead it in.
- 21Once it's the right texture, we're going to gradually add the last of our flour and knead it in.
- 22Once 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.
- 23Once 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.
- 24Once 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.
- 25Once 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.
- 26Once 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.
- 27Once 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.
- 28Once 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.
- 29Once 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.
- 30Once 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.
- 31Once 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.
- 32Once 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.
- 33Once 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.
- 34I don't have a doughnut cutter, so I'm just using this cookie cutter. I'm gonna use this small one for the holes.
- 35I don't have a doughnut cutter, so I'm just using this cookie cutter. I'm gonna use this small one for the holes.
- 36I don't have a doughnut cutter, so I'm just using this cookie cutter. I'm gonna use this small one for the holes.
- 37Once 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.
- 38Once 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.
- 39Once 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.
- 40And 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.
- 41And 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.
- 42And 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.
- 43Once the doughnuts are done rising, make sure your oil is the right temperature, then we're gonna carefully drop them in there.
- 44Once the doughnuts are done rising, make sure your oil is the right temperature, then we're gonna carefully drop them in there.
- 45Once the doughnuts are done rising, make sure your oil is the right temperature, then we're gonna carefully drop them in there.
- 46Now these do only brown on one side at a time, so once the one side is brown enough, flip them over.
- 47Now these do only brown on one side at a time, so once the one side is brown enough, flip them over.
- 48Now these do only brown on one side at a time, so once the one side is brown enough, flip them over.
- 49Once 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.
- 50Once 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.
- 51Once 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.
- 52While those are cooling down a little, we're gonna quickly make our glaze.
- 53While those are cooling down a little, we're gonna quickly make our glaze.
- 54While those are cooling down a little, we're gonna quickly make our glaze.
- 55If 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.
- 56If 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.
- 57If 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.
- 58If you want a more complicated glaze, I do have a recipe in my cookbook with my fried pies.
- 59If you want a more complicated glaze, I do have a recipe in my cookbook with my fried pies.
- 60If you want a more complicated glaze, I do have a recipe in my cookbook with my fried pies.
- 61Once 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.
- 62Once 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.
- 63Once 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
- 4 cups flour
- 4 cups flour
- 1 cup sugar
- 1 cup sugar
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 1 cup lard
- 1 cup lard
- 1 cup lard
- 1 cup milk
- 1 cup milk
- 1 cup milk
- 1 egg
- 1 egg
- 1 egg
- 1 bottle peanut oil
- 1 bottle peanut oil
- 1 bottle peanut oil
- 4 cups powdered sugar
- 4 cups powdered sugar
- 4 cups powdered sugar
- 1 cup water
- 1 cup water
- 1 cup water
- 1 teaspoon vanilla
- 1 teaspoon vanilla
- 1 teaspoon vanilla
Equipment
bowlspooncookie cutterrolling pintowelbaking sheetlarge potfork