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    Home » Everything Amish » Plain Culture

    THE AMISH COOK: Homemade Yeast Doughnuts

    Published: Mar 3, 2014 · Updated: Oct 12, 2017 by Kevin Williams | 4 Comments

     

    THE AMISH COOK: Homemade Yeast Doughnuts
     
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    Ingredients
    • YEAST DOUGHNUTS
    • 2 packages yeast
    • 1 cup lukewarm water
    • 1 cup scalded milk
    • 6 cups flour
    • 2 teaspoons salt
    • 1 /4 tablespoon shortening
    • 3 eggs
    • 4 tablespoons sugar
    Instructions
    1. Sift flour in a separate bowl.
    2. Pour water over yeast and 1 teaspoon sugar.
    3. Stir and let stand.
    4. Meanwhile, pour scalded milk into a bowl and add salt and then shortening. When lukewarm , add water, yeast and 3 cups flour.
    5. Beat until smooth.
    6. Add beaten eggs and rest of flour.
    7. Let rise till double.
    8. Punch down.
    9. Cut out into shapes and let rise again.
    10. Then fry in hot grease until golden.
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    3.2.1275

     

    « Lindsay, Ontario: Joggin' in a Jug
    Ethridge, Tennessee: Pork N Beans »

    About Kevin Williams

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

    Reader Interactions

    Comments

    1. brenda

      March 03, 2014 at 2:57 pm

      this sounds so interesting about the donuts! I recall my greatgrandmother made some donuts that were also fantastic the day they were made but not so great the next day. not too much could be done to improve them except perhaps with coffee soup. anyone have a clue why this is ?? Also, any idea why this is the time of year for butchering ??My recollection is that it was just before Thanksgiving in the fall.. Different climate ??

      Reply
    2. elizabeth simpson

      March 03, 2014 at 5:35 pm

      enjoy your receipys tryed several.. keep up thr good work

      Reply
    3. Susan Wadlow

      March 03, 2014 at 7:08 pm

      Hi, I enjoy the column. I was wondering how the family heats their home. Thank you.

      Reply
      • Kevin

        March 03, 2014 at 7:14 pm

        Thanks, Susan. A coal stove in the basement does a really effective job of lifting heat through the house. Propane lights help on extra cold days

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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