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First-Prize Doughnuts

 First-Prize Doughnuts
"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, Pennsylvania
20 ServingsPrep: 25 min. + rising Cook: 5 min./batch

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 Eggland's Best 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

2 of 2

First-Prize Doughnuts (continued)

Directions (continued)

  • 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.