Freshly made doughnuts are a staple of most Amish bakeries, especially on Fridays and Saturdays when tourist traffic tends to be higher. Some friends of mine saw these doughnuts this morning in one of my favorite Amish bakeries: Keim Family Market in Adams County, Ohio. These doughnuts slathered in white icing are miniature versions of their "Big Daddy" doughnuts, which are - literally - about the size of a spare tire! Anyway, don't these look good. Below is a recipe that is common in Amish kitchens that makes a doughnut very much like the ones you see here. YUM!
Fresh Amish Doughnuts
3 eggs 6 cups flour 2 cups warm water 2 tablespoons salt 4 tablespoons yeast or 2 compressed yeast cakes ½ cup sugar ½ cup lard (or shortening) Glaze 2 teaspoons white Karo 1 teaspoon vanilla 1½ cups powdered sugar 2 -3 tablespoons hot water
Ingredients
- 3 eggs
- 6 cups flour
- 2 cups warm water
- 2 tablespoons salt
- 4 tablespoons yeast or 2 compressed yeast cakes
- ½ cup sugar
- ½ cup lard (or shortening)
- Glaze
- 2 teaspoons white Karo
- 1 teaspoon vanilla
- 1½ cups powdered sugar
- 2 -3 tablespoons hot water
Instructions
- In a large bowl, dissolve yeast in 2 cups of warm water.
- Add eggs, flour, salt, sugar and lard to yeast mixture.
- Mix well.
- Cover with a tea towel and let rise until doubled.
- Roll out to ½" thick, cutting with a doughnut cutter.
- Let rise again, 30-45 minutes.
- Fry until golden on one side then flip and do the other side.
- This takes just a few minutes per side.Drain on paper towels and dip in glaze.
- Glaze mixture:.
- Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together.
- If consistency is not thin enough, add the other tablespoon water.
- Roll doughnuts in glaze while still warm.
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