Amish Doughnuts

Amish Doughnuts, 6.3 out of 10 based on 35 ratings
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Rating: 6.3/10 (35 votes cast)

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AMISH DOUGHNUTS: I posted about this place over a year ago, but I do like to repeat posts every now and then since we have so many new readers.

Really, few baked goods are more synonymous with Amish cooks and bakers than homemade doughnuts. Doughnuts are made using the baking basics of butter, flour, sugar, milk, and maybe sometimes yeast.  The Amish do basic baking very, very well and that’s why doughnuts are so ubiquitous in Plain kitchens.

I found these doughnuts at a tiny bakery in an Amish settlement in western New York. The Conewango Valley of western New York is home to a beautiful, sprawling Amish settlement that is pretty conservative.  One of the nicest people I met on that journey was Barbara Miller who runs a bakery on Route 62 outside of Cherry Creek.   The Miller bakery is known locally for its spare-tire-sized maple-dipped doughnuts, coffeecakes, whoopie pies and other confections.  Like many of the Amish businesses in the area, the bakery doesn’t have a name.

“Oh, we’re just called the `bakery on Route 62’,” Barbara Miller says, matter-of-factly when asked the bakery’s name.

Take a look at these amazing maple dipped doughnuts at Barbara’s bakery.

The spring and summer seasons bring plenty of tourists into the area, many stopping by the bakery for one of Barbara’s doughnuts.  But a second busy season occurs at the bakery in the weeks prior to Thanksgiving when her pies are the prize.  In the Conewango Valley we collected recipes for several different maple confections, all of are in my new book Amish Cooks Across America.  The doughnut recipe that Barbara uses is your pretty standard doughnut recipe.  Below is a recipe from Emma Raber, an Amish woman in Pennsylvania.  Barbara’s maple glaze recipe is below so you can make your own at home!  Some of you may notice that Barbara uses maple extract in her doughnut glaze as opposed to pure maple syrup.  Anyone have any guesses as to why? If you suggested expense, you are right. Pure maple syrup as an ingredient would probably make the doughnuts too cost-prohibitive,but you can use it at home.

Amish Light-As-A-Feather Doughnuts
  • 1 1 /2 cups milk, scalded
  • 1 /2 cup sugar
  • 1 teaspoon salt
  • 1 /2 cup margarine
  • 1 1 /2 cup warm water
  • 1 /2 tablespoon sugar
  • 2 packages of yeast
  • 2 eggs
  • 8 – 10 cups bread flour
  1. Add sugar, salt, and margarine to hot milk.
  2. Cool to lukewarm.
  3. Add yeast and sugar to warm water.
  4. Let rise for 5 minutes.
  5. Pour both liquids together plus eggs and add flour,
  6. After last flour has been added knead for 10 minutes.
  7. Let rise 1 hour and knead again.
  8. Let rise 1 hour and punch down and roll to 1 /2 inch and cut.
  9. Put on floured pan, let rise and deep fat fry at 350. Glaze while still warm



  • 3 cups confectioners’ sugar
  • 1/4 teaspoon maple extract
  • 1/2 cup milk

In a small bowl, combine confectioners’ sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

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The Discussion

  1. 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

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

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  2. Marianne Quesnelle says:

    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!

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  3. Robert Folz says:

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

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