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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.
Rating
- 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.
27 Comments
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
Kevin
Theresa, try again, I made it so that you should now be able to easily print it out!
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.
Kevin
Thanks, Bev!
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!
Robert Folz
I bought some of these today. I am ADDICTED and now MUST find a place in PA that sells them!
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
Sandy
Could you please do a break-down of this recipe so I can make up to (one-two) dozen doughnuts!!!
Sincerely yours,
Sandy
Thank you so much!!!
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.
Thanks!
Earl
Kevin
That is a good point Earl, that’ll save people a step, thanks for stopping by!
Barbara
The warm milk activates the yeast.
Pricilla
I cant wait to try this recipe out!!
Linda
Aren’t there any recipes for doughnuts that are not deep fried?
Kevin
Linda, I should have a baked doughnut recipe to post soon!
vernell
plan to bake in my air fryer
Karan
If this is an Amish recipe, why with all the butter they have, would they use margarine?
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!
cindy s monnier
Kevin, this doesn’t apply to this recipe, but.
I am so insulted by what you have done to this website.
I donated you money when you got into a financial bind,
and now you want me to pay to see some off the recipes.
I enjoy your column, but there are a lot of other sites to get recipes from.
Kevin
Cindy, I sent you an email about this, please get back to me when you can! – Kevin
Diane
Kevin
Maple extract is that what you call home made maple syrup?
Kevin
Diane, I asked the Amish baker the very question you did and, honestly, extract is just used because it is cheaper. An Amish baker selling large quantities of maple cookies would incur a lot of expense if they used pure maple syrup, but you can use either. As far responding to comments, I apologize..I do almost always respond, but it may take me a few days. I am trying to get faster, but I have a lot on my plate now. Thank you, though, for your comments and interest!
John
Hi Kevin – a couple of questions: (1) what size cutters did you use to cut-out the donuts? How long was the rise after cutting out? What oil did you use to deep-fry? And lastly – how many doughnuts does this make?
Kevin
Sorry, John, I am behind on comments…They were like a 2″ wide cutter, not very big, but you can use any. This makes two dozen depending on size and fry in canola oil, hope that helps!
Patti
What type of oil should the dough be fried in? Thank you.
Kevin
Most Amish would fry in shortening….
HOPE FAKKEMA
May I put in a recipe request for Amish Spelt-Oatmeal Bread. As we were leaving our family in Evart, Michigan I stopped into their Dutch Pantry — found the most amazing loaf of this bread and enjoyed it for many days in or motorhome. I have never found it since that time.
We have no Amish communities in western Washington. I miss those talented people.
Kevin
Hope, I am going look through my archives on that…I know some Amish spelt farmers in Ohio who have wives thst make amazing spelt bread, so stay tuned, I’ll try to get a recipe for you!