Donuts for Dinner

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Donuts for Dinner

One morning last week David woke me up waving a donut recipe in my face yelling “donuts, donuts, donuts…”  It was inevitable.  I knew his five- day- donut- hankerin’ would get the best of him.

Of course, I have never made homemade donuts a day in my life (who does?); but I can read a recipe.  Since it was really cold in the house (high 60s), the donuts had to rise in the oven for three hours.  And then again for another hour after we rolled and cut them.  Since necessity is the mother of invention, we used a round, plastic container, and a soda bottle top to cut out each donut.  David made the glaze and topped each masterpiece as it came out of the pot.

Since it was 5 o’clock in the evening before they were all finished, we ate them for dinner.  We ate, and we ate, and we ate.  We ate so many donuts we thought we would barf.  They were incredible!  David said they tasted exactly like store bought donuts.  Definitely Hot, Steamy Goodness!

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Showing 5 comments
  • Karen

    They were delicious!

  • Mrs Gentry

    Sounds like a recipie I could use in Germany !!!

  • Billie

    2 (.25 ounce) envelopes active dry yeast
    1/4 cup warm water (105 to 115 degrees)
    1 1/2 cups lukewarm milk
    1/2 cup white sugar
    1 teaspoon salt
    2 eggs
    1/3 cup shortening
    5 cups all-purpose flour
    1 quart vegetable oil for frying
    1/3 cup butter
    2 cups confectioners’ sugar
    1 1/2 teaspoons vanilla
    4 tablespoons hot water or as needed


    1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

    2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

    3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

    4. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

    5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
    Recipe from

  • Chris Whitson

    Ha! You may me laugh out loud! Those donuts sure made my high fiber breakfast bar look like a piece of tree bark!

  • Lori Flory

    Oh my goodness, those babies look just like Krispy Kreme! You did a great job, really doughnuts are not that easy to make. I might try your recipe cause it didn’t look too hard.

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