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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.
- 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
- Add sugar, salt, and margarine to hot milk.
- Cool to lukewarm.
- Add yeast and sugar to warm water.
- Let rise for 5 minutes.
- Pour both liquids together plus eggs and add flour,
- After last flour has been added knead for 10 minutes.
- Let rise 1 hour and knead again.
- Let rise 1 hour and punch down and roll to 1 /2 inch and cut.
- Put on floured pan, let rise and deep fat fry at 350. Glaze while still warm
MAPLE SYRUP GLAZE
- 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.