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First-Prize Doughnuts

"One year I entered 18 different baked goods in the county fair and all of them won a ribbon. Here is my favorite prize-winning doughnut recipe. I have been making doughnuts since I was a bride 58 years ago!" —Betty B. Claycomb, Alverton, Pennsylvania
  • Total Time
    Prep: 25 min. + rising Cook: 5 min./batch
  • Makes
    20 doughnuts


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour
  • Oil for deep-fat frying
  • 1-1/4 cups confectioners' sugar
  • 4 to 6 tablespoons water
  • Colored sprinkles and/or assorted breakfast cereals


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  • In a shallow bowl, combine confectioners' sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles and/or cereals.
Nutrition Facts
1 each: 270 calories, 11g fat (2g saturated fat), 22mg cholesterol, 129mg sodium, 39g carbohydrate (17g sugars, 1g fiber), 4g protein.
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Average Rating:
  • kevjen
    Feb 4, 2015

    Final product was a hit! Although, I found at 375 degrees, the doughnut wasn't cooked through and the outside was too done. My success came at about 315 degrees - of course, I was deep fat frying the old fashioned way in a pot on the stove with a thermometer. A recipe keeper for sure!

  • tptaylor13
    Jun 30, 2013

    No comment left

  • Spiffy64
    Dec 3, 2011

    I have tried making donuts many times before and found some okay recipes. But by far this one was the best. They are a little more time consuming as they are a yeast donut, but they are so worth it. Much better than the other donut recipes I have tried. Really good with a maple glaze too, mmmm! :)

  • farmerswife75
    Feb 22, 2011

    Served these for a Moms Night Out in the form of doughnut holes! Never saw a plate be emptied so fast! Yummaroo as m four year old would say.

  • TiffanyH
    Feb 2, 2011

    these were actually pretty easy, and i had so much fun making them!!! YUMMY-NESS

  • TTTY
    Jan 20, 2011

    Can I use a bread machine to begin process?

  • Bleugerman
    Jan 20, 2011

    These might have been greasy because you didn't have your oil hot enough. Mine were not greasy at all.

  • Bleugerman
    Jan 20, 2011

    Very good. Will definitely be making these again.

  • jdaclc04
    Oct 18, 2010

    The doughnut tasted way too greasy. Is there anyway that you can fry something without it tasting greasy? Has anyone tried baking the doughnuts instead of frying.

  • Sugarbearchef
    Aug 17, 2010

    These are super! Better than Krispy Kreme. Making these at home with the healthier oil of my choice is great, and my kids and husband love them.