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First-Prize Doughnuts

Total Time

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

Makes

20 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
First-Prize Doughnuts Recipe photo by Taste of Home
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a shallow bowl, combine confectioners' sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles and/or cereals.

Nutrition Facts

1 each: 270 calories, 11g fat (2g saturated fat), 22mg cholesterol, 129mg sodium, 39g carbohydrate (17g sugars, 1g fiber), 4g protein.

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