Ingredients for Amish Doughnuts
- 2 large eggs, lightly beaten
- 5 1/2 cups all-purpose flour
- 1 1/2 cups warm water (105°-115°F)
- 1 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup melted lard
- 1 1/2 teaspoons light corn syrup (Karo)
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/4 cup hot water
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How to Make Amish Doughnuts
- In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
- Add the eggs and melted butter; mix well.
- In a separate bowl, whisk together flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and roll it out to about ½ inch thickness.
- Use a doughnut cutter (or a biscuit cutter and a smaller round cutter for the hole) to cut out the doughnuts.
- Place the doughnuts on a lightly floured surface and let rise for another 30 minutes.
- Heat oil to 375°F (190°C) in a large, deep skillet or pot.
- Carefully fry the doughnuts in batches for 1-2 minutes per side, or until golden brown.
- Remove the doughnuts from the oil and place them on a wire rack to drain excess oil.
- Dust with powdered sugar or glaze as desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
31g
Fat
6g
Carbs
8g
