Best 3 Amish Cake Doughnuts Recipes

OLD-TIME CAKE DOUGHNUTS

Steps:

• In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition., Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. , Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°., Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.

AMISH DONUTS RECIPE

Steps:

• Begin by scalding the milk. Warm the milk in a saucepan until almost boiling. A skin will form on the top, but you can easily remove the skin.
• Add the stick of butter to the hot milk and set it aside to cool. Do not add hot milk to the yeast mixture, it must be lukewarm.
• Add the warm water to your mixing bowl, add the yeast, stir, and let it rest for a few minutes.
• Add sugar, mashed potatoes, warm milk and butter mixture, and bread flour to the yeast mixture. Mix, and let it rest for 20 minutes.
• Add the beaten egg, salt, and 4 c. of flour to the batter and mix. With the dough hook, knead on speed 2 for a couple of minutes, slowly adding more flour until the dough comes together and the sides of the bowl are cleaned.
• Add a bit of oil to grease the sides of the bowl. Lightly cover and set aside to rise for at least an hour.
• On a floured surface, roll out the dough to about a 1/2" thick. Using a donut cutter, cut out the donuts and place them on greased parchment paper. After cutting out as many donuts as possible, gather the remaining pieces and roll the dough again to cut more donuts.
• Cover lightly with a dish towel, and let the donuts rise for at least a half-hour, or until almost doubled in size.
• Meanwhile pour about 2 - 3" of oil into a dutch oven, fryer, or large cooking pot. Bring the oil to about 350 - 360°. Use a cooking thermometer and adjust the heat to keep the temperature maintained.
• Carefully place the donuts, a couple at a time, into the hot oil. Fry each side until lightly browned (it only takes a minute or two on each side).
• Remove the fried donuts with a skimmer or slotted spoon and place them onto a paper towel-lined plate. After draining for a minute, you can move the donuts onto a wire rack.
• Mix the glaze ingredients until smooth and drop the warm donuts, one at a time, into the glaze. You can adjust the thickness of your glaze by adding more milk or powdered sugar. A thicker glaze will give the donut a heavier coat.
• Hang the glazed donuts onto a rod (placed over the top of parchment paper) or onto a wire rack to dry. You can reuse the glaze that drips off.
• Store the donuts at room temperature, loosely covered, for up to 2 days.
• The key to good donuts is to keep them fresh. Freeze any extras, in an airtight container, immediately after they are cooled. Remove from the freezer about 20 - 30 minutes before serving.

AMISH DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in 2 cups of warm water.
• Add eggs, flour, salt, sugar and lard to yeast mixture.
• Mix well.
• Cover with a tea towel and let rise until doubled.
• Roll out to 1/2" thick, cutting with a doughnut cutter.
• Let rise again, 30-45 minutes.
• Fry until golden on one side then flip and do the other side. This takes just a few minutes per side.
• Drain on paper towels and dip in glaze.
• Glaze mixture:.
• Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together.
• If consistency is not thin enough, add the other tablespoon water.
• Roll doughnuts in glaze while still warm.