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Dessert ~ Desserts - Pie/Pastry ~ Recipe

An Amish Donut Recipe for National Donut Day

by
Patty
-
June 1, 2017

Today is National Donut Day – I think that is a pretty sweet thing to celebrate. I made donuts once before and truly enjoyed them so I thought I’d try another recipe to celebrate this tasty day – an Amish donut recipe. I am also thrilled to bring you some fun stationery from Papyrus.

National Donut Day, Amish Donut Recipe, Papyrus, AD

The company sent me some of their products at no charge to help spread the fun of National Donut Day with all of you. I can let you know that they are very high quality products. I’ve bought cards from Papyrus for years (and years and years) and the designs are clever and unique. The sweets printed journal above is an example of that. The cover has the feel of linen and the design is adorable.

National Donut Day, Amish Donut Recipe, Papyrus, AD

Amish Donuts

2 packages yeast
3/4 cup warm water
2/3 cup milk
6 TBS butter, softened
3/4 cup sugar
1 1/2 tsp salt
3 eggs beaten
1/2 tsp nutmeg
6 – 6 1/2 cups flour

For the Glaze
2 TBS coconut oil
3/4 cup chocolate chips
1/2 – 1 cup confectioner’s sugar

sprinkles
confectioner’s sugar

Scald milk and let cool
Add the yeast to the warm water and set aside
In a stand mixer with the paddle attached mix together the beaten eggs, sugar, salt, nutmeg, milk and yeast mixture.
Add 6 cups of the flour and mix until the dough comes together.
Put the dough hook on and knead for about 3 minutes. If needed add as much of the remaining 1/2 cup flour as needed. This is a soft dough so keep that in mind
Put the dough in an oiled bowl, cover and let rise for an hour until doubled in bulk.

National Donut Day, Amish Donut Recipe, Papyrus, AD
Punch down the dough and roll out to about 1/4″ thick

National Donut Day, Amish Donut Recipe, Papyrus, AD
Cut out donuts – I used 3″ and 1″ biscuit cutters

National Donut Day, Amish Donut Recipe, Papyrus, AD
Set on cookie sheets and let rise for an hour.
Fill a deep pan with a neutral oil – I used canola – and heat to 365°
Fry donuts a few at a time until lightly brown, turn over and fry on the other side.
Remove to a paper towel to drain.
Make glaze:
Melt the coconut oil and chocolate chips until smooth.
Add as much confectioner’s sugar as needed to make a thick but not gloopy glaze
Coat some donuts in powdered sugar.

National Donut Day, Amish Donut Recipe, Papyrus, AD
Dip others in glaze, then sprinkles
You can also make jelly donuts by not cutting holes in some of the donuts and filling them

How Were They?

They were good – I mean fried dough, what can go wrong? But I will admit that I liked the other recipe better. I think perhaps because the other dough was a lighter dough. The eggs and milk weighed this dough down a bit. Made the donuts a bit cakier for lack of a better word.

National Donut Day, Amish Donut Recipe, Papyrus, AD

They weren’t bad, don’t get me wrong – I will just turn to my first recipe or try yet another one. It’s fun to explore the world of donuts! Who knew there could be so many different ways to make them? Certainly not me!

National Donut Day, Amish Donut Recipe, Papyrus, AD

And if you don’t want to eat donuts you can send a sweet with these illustrated donuts boxed note cards. Papyrus has everything you need for your stationery needs and I can tell you from my experience that the quality is superb. If you need something special and unique check them out. In addition to Papyrus online there are also a network of 200 Papyrus stores across the US and Canada.

You can learn more at papyrusonline

Get social with Papyrus Facebook/Twitter/Pinterest/Instagram

Are you going to celebrate National Donut day?

 

More Pastry Recipes:

Homemade Donuts

Danish Pastry

Snickers® Apple Turnovers

Any purchase links below are affiliate links which means if you buy anything through them I will receive a small commission that helps to keep the Farm cats in toys and treats

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An Amish Donut Recipe

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Pin Recipe

★★★★★

5 from 6 reviews

  • Author: adapted from the Amish Community Cookbook
  • Category: pastry

Ingredients

Scale
  • 2 packages yeast
  • 3/4 cup warm water
  • 2/3 cup milk
  • 6 TBS butter, softened
  • 3/4 cup sugar
  • 1 1/2 tsp salt
  • 3 eggs beaten
  • 1/2 tsp nutmeg
  • 6 – 6 1/2 cups flour
  • For the Glaze
  • 2 TBS coconut oil
  • 3/4 cup chocolate chips
  • 1/2 – 1 cup confectioner’s sugar
  • sprinkles
  • confectioner’s sugar

Instructions

  1. Scald milk and let cool
  2. Add the yeast to the warm water and set aside
  3. In a stand mixer with the paddle attached mix together the beaten eggs, sugar, salt, nutmeg, milk and yeast mixture.
  4. Add 6 cups of the flour and mix until the dough comes together.
  5. Put the dough hook on and knead for about 3 minutes. If needed add as much of the remaining 1/2 cup flour as needed. This is a soft dough so keep that in mind
  6. Put the dough in an oiled bowl, cover and let rise for an hour until doubled in bulk.
  7. Punch down the dough and roll out to about 1/4″ thick
  8. Cut out donuts – I used 3″ and 1″ biscuit cutters
  9. Set on cookie sheets and let rise for an hour.
  10. Fill a deep pan with a neutral oil – I used canola – and heat to 365°
  11. Fry donuts a few at a time until lightly brown, turn over and fry on the other side.
  12. Remove to a paper towel to drain.
  13. Make glaze:
  14. Melt the coconut oil and chocolate chips until smooth.
  15. Add as much confectioner’s sugar as needed to make a thick but not gloopy glaze
  16. Coat some donuts in powdered sugar.
  17. Dip others in glaze, then sprinkles
  18. You can also make jelly donuts by not cutting holes in some of the donuts and filling them

Did you make this recipe?

Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes

 

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About

me

Happily living in the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors in New England. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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