No-Fry Doughnuts Recipe

3.5 4 8
No-Fry Doughnuts Recipe
No-Fry Doughnuts Recipe photo by Taste of Home
Publisher Photo

No-Fry Doughnuts Recipe

Read Reviews
3.5 4 8
Publisher Photo
Meet the Cook: We have four boys - 13, 7, 6 and 5 - and these doughnuts never last long at our house. I like making them because I don't have to clean up a greasy mess. -Susie Baldwin, Columbia, Tennessee
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4-1/2 to 5 cups all-purpose flour
  • 1/4 cup butter or margarine, melted
  • GLAZE:
  • 1/2 cup butter or margarine
  • 2 cups confectioners' sugar
  • 5 teaspoons water
  • 2 teaspoons vanilla extract

Directions

In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). 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 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20 minutes or until lightly browned.
Meanwhile, in a saucepan, melt butter; stir in sugar, water and vanilla. Stir over low heat until smooth (do not boil). Keep warm. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately. Yield: 2 dozen.
Originally published as No-Fry Doughnuts in Country Woman March/April 1997, p29

Nutritional Facts

1 each: 233 calories, 10g fat (5g saturated fat), 35mg cholesterol, 170mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4-1/2 to 5 cups all-purpose flour
  • 1/4 cup butter or margarine, melted
  • GLAZE:
  • 1/2 cup butter or margarine
  • 2 cups confectioners' sugar
  • 5 teaspoons water
  • 2 teaspoons vanilla extract
  1. In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). 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 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20 minutes or until lightly browned.
  2. Meanwhile, in a saucepan, melt butter; stir in sugar, water and vanilla. Stir over low heat until smooth (do not boil). Keep warm. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately. Yield: 2 dozen.
Originally published as No-Fry Doughnuts in Country Woman March/April 1997, p29

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Reviews forNo-Fry Doughnuts

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Douds User ID: 4033741 18610
Reviewed Jun. 10, 2014

"They were not my favorite, but not the worst either. I had to reduce the oven temp and cook time, not to mention flipping them half way through baking."

MY REVIEW
blondie478 User ID: 1409591 41628
Reviewed Dec. 9, 2009

"After reading the comments about the dough being runny, I reduced the milk to 1 cup and used five full cups of flour - it made the dough much more workable."

MY REVIEW
rosebudh74 User ID: 712440 18552
Reviewed Jan. 8, 2009

"These are the worst kind of donuts and I will never try them again! I had to add and add and still add more flour to get it to the right consistency."

MY REVIEW
BrendainPa User ID: 861741 42866
Reviewed Nov. 18, 2008

"These are good but seem like yeast rolls with icing, not doughnuts. Also, the dough is so wet, it is pourable--I don't know how much more flour I had to add to pat them out--forget the rolling pin. Very, very messy."

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