Save on Pinterest

No-Fry Doughnuts

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
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    2 dozen

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, melted
  • GLAZE:
  • 1/2 cup butter
  • 2 cups confectioners' sugar
  • 5 teaspoons water
  • 2 teaspoons vanilla extract

Directions

  • In a large 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, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook 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.
Nutrition Facts
1 each: 233 calories, 10g fat (5g saturated fat), 35mg cholesterol, 170mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Jenny
    Apr 3, 2020

    This makes a nice glazed donut that doesn't require frying. These are best eaten immediately. The dough is soft, but easy to work with. The key to achieving the donut flavor is the nutmeg. I put a little in the glaze too. This recipe makes a lot. I sometimes make half and get 12-13 donuts. Without the glaze, these do taste like bread, but I think that could be said for any glazed yeast donut.

  • Jeff
    Dec 24, 2018

    Sickening. Glaze was great but donut tastes like stale bread.

  • Douds
    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.

  • MrsHansen87
    Nov 18, 2012

    No comment left

  • blondie478
    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.

  • pinkd78
    Aug 2, 2009

    No comment left

  • rosebudh74
    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.

  • BrendainPa
    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.

  • KristiJo
    Aug 2, 2007

    No comment left

  • Mary
    Jun 4, 2007

    No comment left