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Feather-Light Doughnuts Recipe

A sweet cranberry-orange glaze is the perfect topping for these fluffy doughnuts. Friends and family request a batch of these treats of a birthday present! —Shirley Johnson, Warrens, Wisconsin

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Feather-Light Doughnuts Recipe

Prep: 30 min. + rising Cook: 30 min.

Yield: 36 Servings

30 30 60

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water
1-1/2 cups warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
2 eggs, lightly beaten
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
3 cups confectioners' sugar
3/4 cup cranberry juice
1 tablespoon orange extract

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
In a shallow bowl, combine glaze ingredients until smooth; dip warm doughnuts. Cool on wire racks. Yield: 3 dozen.

Originally published as Feather-Light Doughnuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p156

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviewed on Feb. 16, 2010 by CINDY080940

whoops! I researched it. Spelled Fastnacht, it is made the Tues before Lent.

Reviewed on Feb. 16, 2010 by CINDY080940

Excellent, easy, so glad I tried this of Fat Tuesday. This is Faschnaut Day! Most people don't know what that is. I guess it Penna. Dutch custom. Day before Ash Wed. I didn't have cranberry juice. Sugared and or glazed them. Years ago I would stay up past midnight to make donuts to take along to work. Plus make my four children happy!