Homemade doughnuts take me straight back to my childhood. Tender cake wrapped with the sweetness of the sugar coating.
When I was a kid, I remember a commercial with a weary baker heading off to work. Each morning he would say “It’s time to make the doughnuts.” It was a memorable commercial and I always felt sorry for the poor baker.
Doughnuts were a rare treat when I was a kid. Every so often my dad would come home with a couple “long johns” or kruellers. Once in a blue moon we would go to the actual doughnut shop and get to pick out one ourselves. There were so many to choose from… sprinkles, coconut, glazed, filled and more. It could almost be overwhelming to a kid.
But on really special occasions, my mother would make homemade doughnuts right there in our kitchen. These were such a treat and we would always get excited when she made them.
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Every so often, my own family is treated to the homemade variety as well. The recipe I use is very similar to the one my mother made for us.
Homemade doughnuts aren’t that difficult to make. They take basic ingredients and your family will taste the love that goes into them. Give them a try!
To Make Homemade Doughnuts You Will Need:
- vegetable shortening
- self-rising flour
- doughnut cutter
- kitchen spider
- vegetable oil
- Dutch oven
- paper towels & platter
- paper bag
You Can See Me Making These Doughnuts in the video below.
Cut 3 or 4 at a time. Carefully place the doughnuts and holes into the hot oil.
Cook them for about a minute and a half on each side, until they are golden.
As they finish cooking, transfer them to a platter that is lined with several layers of paper towels. These are delicious already, but how you finish them is up to you.
Serve the doughnuts plain, or shake them, one or two at a time, in a paper bag with granulated or powdered sugar. Cinnamon sugar is my favorite.
You could also coat them with a glaze. Store the doughnuts in an airtight container. They will keep for about 48 hours.
From a Reader:
The family loved them! Your directions were easy to follow. I made a memory with my grandsons.Karen
- 1 c sugar
- 2 Tb shortening
- 2 eggs
- 3 1/2 c self-rising flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 c milk
- Vegetable oil
- additional self-rising flour for kneading
- granulated or powdered sugar for coating
- To begin, pour 2-3 inches of vegetable oil into a Dutch oven or heavy pot. Start heating the oil. This will take a while, so you can prepare the dough while it is heating. Your target temperature is 375 degrees (F).
- In your mixing bowl, beat together the sugar, shortening and eggs. Add in 2 cups of the self-rising flour, the cinnamon and nutmeg. Mix well. Pour in the milk and mix again. Add in another 1 1/2 cups of self-rising flour. Mix until smooth.
- Turn the dough out onto a well floured surface. With floured hands, knead the dough, adding additional flour as needed until you have a soft, yet manageable dough. Pat the dough out to 3/4 inch thick.
- About now, your oil should be heated. You will need to monitor this closely and adjust the stove as needed to keep the temperature steadily at 375 (F). IF the oil gets too hot, the doughnuts will cook too quickly and be browned before they are cooked all the way through. If the oil is too cool, it will soak into the doughnuts and they will be greasy. Neither of those would be very appealing. The oil temperature can vary between 370-380, but don’t let it get outside of that range. Again, shoot for 375.
- Cut the dough with a floured doughnut cutter. (If you don’t have a doughnut cutter, you can use a biscuit cutter or a glass. Simply poke your finger through the middle to make a hole in the center.)
- Cut 3 or 4 at a time. With a wide spatula, slide the doughnuts and holes into the hot oil. Cook them for about a minute and a half on each side, until they are golden.
- As they finish cooking, transfer them to a platter that is lined with several layers of paper towels. Repeat with the remaining dough.
- Serve the doughnuts plain, or shake them, one at a time, in a paper bag with granulated or powdered sugar. You could also coat them with a glaze. Store the doughnuts in an airtight container. They will keep for about 48 hours.
Nutritional information is auto-generated and the accuracy is not guaranteed.