Amish Glazed Donuts: A Step-by-Step Guide

This is the original recipe for Amish Glazed Donuts, which I found in an old Pennsylvania church cookbook. Based on my research, however, I found that the Amish recipe is not significantly different from standard recipes. It is the method that makes the difference. Most recipes use the same basic ingredients.

milk, sugar, butter, yeast, eggs, flour

Because it requires two separate "wet" ingredients, this recipe caught my attention. In a large bowl, combine butter, sugar, salt and milk. Allow it to cool down for a few minutes. The water mixture will then begin. This mixture is made up of water, sugar, yeast, and other ingredients. The yeast should cause the mixture to rise and bubble. Once these two steps are completed, you can prepare the dough.

Although the process may seem daunting at first, it is actually quite simple and the dough will be ready in no time.


1/12 cup whole milk. Heat in a saucepan on medium heat until milk starts to simmer. Remove pan from heat and add 12 cups granulated sugar and other ingredients.

Combine the warm water, 1 teaspoon of granulated sugar and the yeast packets in a small bowl.You should see bubbles and foam in the yeast.

In a bowl fitted with a mixer, combine the yeast mixture with the milk/butter mixture. Use an electric mixer to beat the eggs.

Use the dough hook on a stand mixer to incorporate 1 cup flour into the mixture. Mix the remaining flour in one cup at a while, until it is fully incorporated into the mixture.

The dough should be kneaded for five minutes on a floured surface until it is smooth. You can add more flour to your kneading surface if necessary.

Place the dough in a greased bowl. Cover with a kitchen towel and let it rise in a warm area for 60 to 90 minutes. After you have pressed it down, let the dough rise for another 60 minutes.

Use a rolling pin to roll out the dough to 1-inch thickness.

Use a biscuit cutter or donut cutter to cut the circles. Next, use a small knife to remove the center.

Set the donuts out on large cookie sheets.

To a depth of 2 inches, fill a large pot, Dutch oven or deep fryer with vegetable oils. Heat the oil to 350°F.

With a spatula, gently lower the doughnut in the hot oil. The doughnuts should be fried for approximately 1 minute each side.

To allow the glaze time to set, return the warm donuts back to the cooling rack. Serve the donuts warm.

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