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First-Prize Doughnuts Recipe

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"One year I entered 18 different baked goods in the county fair and all of them won a ribbon. Here is my favorite prize-winning doughnut recipe. I have been making doughnuts since I was a bride 58 years ago!" Betty B. Claycomb, Alverton, PA

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First-Prize Doughnuts Recipe

Prep: 25 min. + rising Cook: 5 min./batch

Yield: 20 Servings

25 15 40

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
Oil for deep-fat frying
TOPPINGS:
1-1/4 cups confectioners' sugar
4 to 6 tablespoons water
Colored sprinkles and/or assorted breakfast cereals

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, 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 the 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 fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
In a shallow bowl, combine confectioners' sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles and/or cereals. Yield: 20 doughnuts.

Nutritional Facts 1 doughnut equals 270 calories, 11 g fat (2 g saturated fat), 22 mg cholesterol, 129 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as First-Prize Doughnuts in Taste of Home February/March 2010, p66

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Reviews for First-Prize Doughnuts (10)

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Reviewed on Dec. 03, 2011 by Spiffy64

I have tried making donuts many times before and found some okay recipes. But by far this one was the best. They are a little more time consuming as they are a yeast donut, but they are so worth it. Much better than the other donut recipes I have tried. Really good with a maple glaze too, mmmm! :)

Reviewed on Feb. 22, 2011 by farmerswife75

Served these for a Moms Night Out in the form of doughnut holes! Never saw a plate be emptied so fast! Yummaroo as m four year old would say.

Reviewed on Feb. 02, 2011 by TiffanyH

these were actually pretty easy, and i had so much fun making them!!! YUMMY-NESS

Reviewed on Jan. 20, 2011 by TTTY

Can I use a bread machine to begin process?

Reviewed on Jan. 20, 2011 by Bleugerman

These might have been greasy because you didn't have your oil hot enough. Mine were not greasy at all.

Reviewed on Jan. 20, 2011 by Bleugerman

Very good. Will definitely be making these again.

Reviewed on Oct. 18, 2010 by jdaclc04

The doughnut tasted way too greasy. Is there anyway that you can fry something without it tasting greasy? Has anyone tried baking the doughnuts instead of frying.

Reviewed on Aug. 17, 2010 by Sugarbearchef

These are super! Better than Krispy Kreme. Making these at home with the healthier oil of my choice is great, and my kids and husband love them.

Reviewed on Jul. 06, 2010 by mcrenshaw

What a perfect recipe! Finally, after trying MANY different recipes, SUCCESS! These rose well, fried beautifully and were delicious.

Reviewed on Jan. 23, 2010 by Kateoria

Finally, a foolproof, tasty recipe for doughnuts! My husband doesn't cook often but I trusted him with this recipe and I am so glad I did! We served them to our guests for game night and everybody loved them. Thanks!