About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. Theresa Szeman

    So why can’t I copy the doughnut recipes, it sounds really good and would like a copy of it. If you have it on facebook then I click on it to see it then I should be able to copy it. could you please let me know how to copy it, without hand writing it all down.
    Thank you very much !
    Theresa Szeman

    1. Kevin

      Theresa, try again, I made it so that you should now be able to easily print it out!

    2. Bev

      You can copy and paste by highlighting the text you want to copy. Hold down the Alt key and press C. This will copy the text. Go to your writing program ( I use Word) and while holding down the Alt key press V. This will put it into your program.
      You can copy pictures by left clicking it with the mouse and a small window will open. Click on copy
      I hope this helps you.

  2. Marianne Quesnelle

    I highlight the recipe then right click & select copy. Then I go to my e-mail acct and hit compose new. In the message box I right click again and select paste. Then I send it to myself! I have a folder that is labeled ” E-mail Recipes”. They are all in one place where I can easily look it up!

  3. Robert Folz

    I bought some of these today. I am ADDICTED and now MUST find a place in PA that sells them!

  4. Mary

    Hi Kevin,

    I would love to try this recipe for LIGHT AS A FEATHER DOUGHNUTS however you do not say how many donuts it will make. Judging by the amount of flour it calls for, I must be many. Would you mind letting me know? Thank you! Mary Jaeger, mcjaeger68@yahoo.com

  5. Sandy

    Could you please do a break-down of this recipe so I can make up to (one-two) dozen doughnuts!!!
    Sincerely yours,
    Thank you so much!!!

  6. Earl

    FYI — The recipe calls for scalded milk. For the Amish this is requirement because they use their own raw milk. However, you get your milk from the store the homogenizing process has already been done for you, so you can skip this step.

    Recipe looks great. Can’t wait to try it.


    1. Kevin

      That is a good point Earl, that’ll save people a step, thanks for stopping by!

      1. Barbara

        The warm milk activates the yeast.

  7. Pricilla

    I cant wait to try this recipe out!!

  8. Linda

    Aren’t there any recipes for doughnuts that are not deep fried?

    1. Kevin

      Linda, I should have a baked doughnut recipe to post soon!

  9. Karan

    If this is an Amish recipe, why with all the butter they have, would they use margarine?

    1. Kevin

      You can use either, you’d be surprised how much margarine and other spreads have made inroads into Amish kitchens. Amish cooking is slowly changing….olive oil and canola oil are showing up on the shelves of Amish bulk food stores…lard is no longer the shortening of choice for many Amish cooks….the perception is that margarine is “healthier” so some Amish cooks have embraced it, but, again, either can be used. Thanks for stopping by Amish365, Karan!


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