Want to know a little secret? Come in realllllly close. Pinky promise not to tell. I HATED these homemade donuts growing up. Why? I have no idea. I was picky. I was a true blue maple bar lover. Annnnnd, I don’t know why. I haven’t had them in YEARS. Like, at least 10. Smelling them cooking at Mom and Dad’s over Christmas break I wanted to try them sooooo bad.
Anyway, you may be wondering why I am posting these if I don’t or at least didn’t like them. Well, everyone else I know looooves them. I desperately wanted to try them again, but because of the dairy I couldn’t.
Every Christmas Eve my mom made these donuts. The recipe came from her mom, but Grandma always just made them and there weren’t exact measurements. My mom slowly, but surely figured it out and and began to make them herself. Now I’m passing them on to you.
We always just glazed ours, but feel free to do whatever. We would glaze ours by mixing the glaze in a dish, placing a wooden spoon across the dish, and then glazing the donuts and sticking the spoon through the donuts to drip off the excess glaze.
Can Donuts Be Baked Instead of Fried?
You can actually bake donuts instead of frying.
Prepare the recipe per the instructions, but instead of frying, bake the doughnuts on a baking sheet, at 350 degrees until they have attained toasty, tasty perfection.
Can You Use Instant Yeast In Place of Active Dry Yeast?
Active dry yeast and instant yeast can generally be used interchangeably.
Instant yeast rises a little faster, so you may need to adjust your rising time.
How Long Will Homemade Donuts Keep?
Homemade donuts will keep 1-2 days at room temperature.
They should be covered with plastic wrap or placed in a zip lock bag.
Recipe by Grandma Thueson adapted by Mom
- 2 Tablespoons yeast
- 1 Teaspoon Sugar
- 1/2 cup water. very warm
- 1 egg
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup cream sweet, scalded--you can use can milk instead, but they are not as light as with cream.
- 2 3/4 Cups Flour divided
- In a glass measuring cup with the warm water, add the yeast and sugar and stir a little to combine.
- Allow to foam for at least 5 minutes.
- Scald the cream in a small saucepan over medium heat, do not allow to boil, just heat until hot and a thin skin forms.
- Add the cream to the egg mixture, stir to combine then add the yeast mixture and stir again, lightly.
- Add 1 cup of flour, stir gently.
- Let sit till it forms a light sponge (kind of little bubbles on top and spongey looking) about 10 minutes.
- Add 1/2 cup of flour at a time, stirring with a fork very gently until the last 1/4 cup, which you start to stir in and then use your hands to fold it in. The dough will be very sticky, but still hold together.
- Cover with a towel.
- Let rise until doubled, about an hour or two.
- On a lightly floured surface, roll the dough about 1/2 to 3/4" thick and cut into donuts.
- Flour your board or parchment so that after rising they aren't stuck to the board or they will fall.
- Let rise again for 45 minutes.
- Fry in hot oil until golden, then dip immediately in a glaze.