There’s something magical about the aroma of freshly baked doughnuts wafting through the kitchen. As a child, I had the privilege of making Mom’s raised doughnuts, a recipe passed down through generations. These delectable treats were not only a staple in our home, but they also brought joy to the neighborhood kids. The light and fluffy texture, combined with the irresistible frosting, made them a favorite among all who tasted them. In this blog post, I’ll share with you the cherished recipe for Mom’s raised doughnuts and the story behind their success.
How to make Mom’s Raised Doughnuts?
1. Pour ½ cup of warm water into a small bowl and stir in the yeast and 1 teaspoon of sugar. Let the yeast mixture stand for 5 to 10 minutes until it forms a creamy foam layer on top.
2. In a small saucepan, heat the milk and vegetable shortening over medium-low heat until the shortening melts and tiny bubbles appear around the edges of the milk. Remove from heat.
3. In the work bowl of a large stand mixer, combine ¼ cup of sugar and the salt. Pour in the milk and shortening mixture. Mix on low speed until the sugar is dissolved. Allow the mixture to cool until warm.
4. Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually add the remaining flour to form a soft dough.
5. Continue beating the dough on low speed until it leaves the sides of the bowl, approximately 2 to 3 minutes.
6. Turn the dough out onto a well-floured work surface and knead until smooth and elastic, about 2 to 3 minutes.
7. Shape the dough into a ball and place it in a large greased bowl. Grease the top of the dough and cover the bowl with waxed paper. Set the bowl in a warm place and let the dough rise until doubled in size, about 1 to 1 ½ hours.
8. Once the dough has risen, punch it down and roll it out on a floured surface to a thickness of ½ inch. Use a 3 ½-inch round doughnut cutter with a 1-inch smaller cutter in the center to cut out the doughnuts. Allow the doughnuts to rise on the work surface until they become light and fluffy, approximately 40 minutes to 1 hour.
9. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
10. Gently drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time. Fry until the doughnuts are light golden brown, turning them once, for about 2 minutes.
11. Drain the doughnuts on paper towels to absorb any excess oil.
12. In a bowl, mix 1 tablespoon of warm water and vanilla extract. Stir in the sifted confectioners’ sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.
Cook’s Notes:** This recipe is not recommended for use with self-rising flour. While the original recipe calls for solid shortening, I prefer using canola oil for frying. If you don’t have a doughnut cutter, you can use a No. 2 can (20 oz. can) opened with a small can opener to create a sharp cutting edge. A pill bottle can be used to make the center hole.
The Story Behind Mom’s Raised Doughnuts
Mom’s raised doughnuts have a special place in my heart. As a little girl, I would eagerly join Mom in the kitchen, watching her skillfully prepare these heavenly treats. We would spend hours mixing, kneading, and shaping the dough, transforming simple ingredients into clouds of sweetness.
Our kitchen was always filled with laughter and warmth as the scent of the doughnuts filled the air. Mom’s generosity extended beyond our family, as she would make dozens of doughnuts each week to share with the neighborhood kids. Their delighted faces made every moment spent in the kitchen worthwhile.
In 2011, my dedication to perfecting Mom’s raised doughnuts paid off when I won a blue ribbon with this recipe. The news quickly spread, and newspapers all over the United States featured the story of our beloved family recipe. To my surprise and joy, it was then voted as one of the top 100 recipes to be included in the prestigious 2011 Members Choice cookbook.
Can I use self-rising flour instead of all-purpose flour in this recipe?
It is not recommended to use self-rising flour. Stick to all-purpose flour for the best results.
Can I use solid shortening instead of vegetable oil for frying?
Yes, the original recipe calls for solid shortening. However, I have found that canola oil works just as well.
I don’t have a doughnut cutter. Is there an alternative method?
If you don’t have a doughnut cutter, you can use a No. 2 can (20 oz. can) opened with a small can opener to create a sharp cutting edge. A pill bottle can be used to make the center hole.
How should I store the doughnuts?
It is best to consume the doughnuts immediately after glazing. If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
Can I freeze the doughnuts?
Yes, you can freeze the doughnuts before glazing. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw them at room temperature and then glaze before serving.
Mom's Raised Doughnuts
- ½ cup warm water 100 to 110 degrees F/40 to 45 degrees C
- 2 .25 ounce packages active dry yeast
- 1 teaspoon white sugar
- ¾ cup milk lukewarm
- ⅓ cup vegetable shortening
- ¼ cup white sugar
- 1 teaspoon salt
- 2 eggs
- 4 cups sifted all-purpose flour
- 2 quarts vegetable oil for frying
- 1 tablespoon warm water
- ½ teaspoon vanilla extract
- 1 cup confectioners' sugar sifted
- Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
- Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
- Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
- Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
- Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
- Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
- Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
- Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F.
- Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
- Drain the doughnuts on paper towels to absorb oil.
- In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.