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Homemade Raised and Glazed Doughnuts

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This is one of those recipes. You decide you're finally going to give homemade glazed doughnuts a try. They you sit down, pour a cup of java, purr like a kitten and say, "Ah, now that's a doughnut!"

Homemade Raised and Glazed Doughnuts


  • 1 ¼ cups warm water, divided
  • 1 tablespoon plus 1 teaspoon dry yeast (about two packets)
  • ½ teaspoon sugar
  • ¼ cup Crisco shortening (or half Crisco, half butter)
  • ⅓ cups sugar
  • 1 egg, beaten
  • 1 teaspoon salt
  • ½ teaspoon vanilla
  • ¼ teaspoon nutmeg
  • 3-4 cups flour, or more if needed
  • Crisco or canola oil for frying
  • 2 cups powdered sugar (for glaze)
  • ½ teaspoon cornstarch (for glaze)
  • 2 teaspoons milk (for glaze)
  • 1 teaspoon water (for glaze)
  • dash of vanilla (for glaze)


  1. In a small bowl, dissolve yeast in ¼ cup of the warm water.
  2. Sprinkle with ½ teaspoon sugar, gently stir and set aside.
  3. In a large bowl mixing bowl, cream ⅓ cup sugar and shortening.
  4. Add egg, salt, vanilla, and nutmeg.
  5. Mix until combined then add yeast mixture.
  6. Add flour alternately with remaining cup of water.
  7. Use dough hook on mixer if available.
  8. Mix on low for about 5 minutes.
  9. Dough should pull away from sides of bowl.
  10. Add more flour if needed.
  11. When dough comes together in a ball, remove from mixing bowl and knead by hand on a lightly floured surface for about 2 minutes.
  12. Place dough in a large greased bowl.
  13. Cover and let raise in a warm spot until double in size.
  14. Punch down.
  15. Let raise double again.
  16. On a floured surface, roll out dough to ½ inch thick.
  17. With a doughnut cutter or 2-3 inch round cookie cutter, cut circles and lay on a lightly floured baking sheet.
  18. With a 1 inch cookie cutter, cut out hole.
  19. Cover lightly with plastic wrap and let raise for about 30 minutes.
  20. Mix together glaze ingredients and set aside.
  21. In a heavy skillet, pour Crisco or canola oil to a depth of 3-4 inches deep.
  22. Heat oil to between 365 and 375 degrees. (Important to use candy thermometer and maintain temperature)
  23. Fry doughnuts and holes until lightly golden brown, turning turn over every 20 seconds or so to check on browning.
  24. Drain on paper towels.
  25. While still warm, but not hot, pour glaze over doughnuts.

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