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No-Fry Doughnuts Recipe

No-Fry Doughnuts Recipe

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. YIELD:24 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately. Yield: 2 dozen.

Nutritional Facts

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

Reviews for No-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."

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."

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."

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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