1 package regular or quick-acting yeast 1/8 cup warm water (105 to 115 degrees F) 3/4 cup lukewarm milk (scalded then cooled) 1/4 cup granulated sugar 1/2 teaspoon salt 1 egg 1/6 cup shortening 2 1/2 cups all-purpose flour Vanilla Filling 1/4 cup solid vegetable shortening 1/4 cup butter or margarine 1/2 teaspoon clear vanilla extract 2 cups sifted confectioners' sugar 1 tablespoon milk
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes. Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F.
Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain. When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.
Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container.
PROS: Over all the recipe works pretty well. Donuts are light and fluffy and taste great.
Cons: Only a chemist with lab equipment would be able to measure .166 cup of shortening. After 20 minutes, I worked this out to be equal to SLIGHTLY less then 2 Tablespoons plus 2 Teaspoons. I rounded it up and used that amount, which appears to have worked well.
The dough is really sticky and SOFT, difficult to work with, keeping in a nice shape.
It took about 4 hours to make the donuts NOT 1-2 as stated. Directions say: Let rise 50-60 minutes, followed by let rise another 30-40 minutes, then deep fry 14 donuts, 2 at a time for two plus minutes each, another 28 minutes, allow to cool for 10-15 minutes. Insert cream filling into 14 donuts, about 15 minutes.
Plus time to gather ingredients and measure them. Do the math.
Suggestion: For those of us that don't own some form of donut filling device.
I used the gun that came with my beef Jerky making kit which has a long nozzle. It had to be refilled several times with the filling, but it worked pretty well. It looks and works like a caulking gun. Worth the investment if your going to make a lot of stuff-able donuts.
CDKitchen Staff Reply: Just FYI - the measurement equivalent for the 1/6 cup is posted in the comments below but glad you were able to figure it out otherwise.
Member since: Jan 6, 2015
wyomingcamper January 6, 2015 REVIEW:
I do the cooking when we go camping. Always looking for something new... Looks good will try this summer, being there is not a Dunkin Doughnut shop within 300 miles of us.. IS there a peanut butter cream filling that could be used ?? THANK YOU.
lynford December 31, 2014 REVIEW:
i cant wait to make them how much is o.166 cup shortening please help me.
CDKitchen Staff Reply: 1/6 cup is 2 tablespoons PLUS 2 teaspoons. (it is an unusual measurement)
Member since: Sep 2, 2014
France6 September 2, 2014 REVIEW:
I made these for the first time. Wow they are wonderful can't wait for my kids and husband to try them.
doctor January 26, 2014 COMMENT: How many tablespoons are there in one packet yeast?plz help!
CDKitchen Staff Reply: There are 2 1/2 teaspoons in one .25 ounce size package of yeast.
anna October 11, 2013 REVIEW:
This was my first attempt at making filled donuts. I've made other kinds but never attempted filled ones. They turned out really good. i love the filling, tastes like a twinkie!
Magpie July 5, 2013 REVIEW:
It's definitely a bit of work to make donuts like these at home but the results are worth it.
weng April 8, 2013 REVIEW:
This recipe is excellent! Easy to make, ingredients are available, and sooo delicious! Our place smells soo good everytime I fried my donuts:) I am actually making it everyday, yes! Everyday! In fact I'm waiting my dough to rise right now...while my children were having a nap from school. thank you!,
Semeeah January 25, 2013 REVIEW:
Wow, this is a good donut recipe! My family and I love this recipe! Like I was telling my mom that instead of buying donuts at the store I can make it myself. Yummy! Not so greasy.
cookie April 27, 2012 REVIEW:
I love these doughnuts they're amazing yum!
Member since: May 15, 2009
firestarter5342 May 15, 2009 REVIEW:
I tried this recipe and it is wonderful. It took my husband and kids about 15 mins to eat them all. It also works well with apple filling or cherry. I used the canned pie filling and just put it in a blender for a few seconds so it wasn't as chunky. I do have one tip, if you are using ceramic bowls then put some hot water in the bowl for a few minutes to heat the bowl before you start the yeast. I didn't the first time and it cooled the water down to much for the yeast to rise.