top of page

Evee’s Glazed Doughnuts

(by Jenny Tallent and Hannah McKee)

2 packages active dry yeast (1 package equals 2 1/4 t.)

1/4 c. lukewarm water

1/2 - 1 c. sugar

2 t. salt

1 c. Crisco shortening, plus additional for frying

2 c. hot milk

4 - 5 c. flour

4 eggs

Soften yeast in water for 5 minutes, then stir.

Place sugar, salt, and shortening in bowl.

Add hot milk and stir.

Mash shortening against side of bowl until it forms small lumps.

Cool until lukewarm.

Stir in 2 c. flour to make thick batter.

Beat until smooth (about 100 strokes).

Add yeast mixture and eggs, stirring until blended.

Stir in 2 more c. flour, adding more if needed to make a dough that doesn’t stick.

Turn dough on lightly floured board and knead for 2 minutes until dough is free and elastic.

Place dough in a greased bowl, grease surface of dough, cover with cloth, and let rise

for 1 1/2 hours.

Punch dough down and roll out on lightly floured board to 1/2 in. thickness.

Cut with doughnut cutters.

Let rise uncovered for 30 minutes.

In a deep fryer or pot, place enough Crisco to make 2 – 3 inches, and heat to 365 F.

Fry doughnuts and doughnut holes, a few at a time, on one side for 3 minutes.

When doughnuts rise to the surface, turn them over.

When golden brown on both sides, remove from fryer and drain on paper towels.

Let cool on a wire rack before dipping in vanilla glaze.

Vanilla Glaze

2 c. confectioners’ sugar

3 -4 T. water

2 T. butter, softened

1 t. vanilla extract

Blend together, making mixture thin enough so that doughnuts can be dipped.

(Read Borders and Boundaries, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th


bottom of page