Homemade Glazed Donuts


2 packest active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed – I often end up using more as the glaze stiffens as it sits.


  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Place a brown paper grocery sack under the rack for easier cleanup.

My Kids’ Favorite Cinnamon Rolls

4 ¾ c. + All Purpose Flour
1 c. + 2 tbsp. Milk
1/3 c. Sugar
1 pkg. Active Dry Yeast
½ tsp. Salt
Apr. 1 ¾ c. Butter
3 Eggs
1 ½ c. Packed Brown Sugar
1 tbsp. Ground Cinnamon
2 tbsp. Vanilla Extract


  1. In a large mixing bowl, combine 2 ¼ cups of flour and 1 pkg. yeast. Meanwhile, in a small saucepan, stir constantly while heating 1 c. milk, 1/3 c. butter, 1/3 c. sugar, and ½ tsp. salt until warm (120 to 130 degrees). Add to flour and yeast. Add eggs. Beat with electric mixer on low for 30 seconds, scraping sides. Beat on high for 3 minutes. Stir in 2 ¼ c. flour.
  2. Turn dough out onto lightly floured surface. Knead in enough flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes total. Shape into a ball. Place into a greased bowl, cover, let rise in a warm place until double (about 1 hour).
  3. While dough is rising, combine ¾ c. packed brown sugar and ¾ c. butter in small saucepan. Heat slowly, bringing to a boil, being careful not to overcook. Remove from heat. Stir in 2 tbsp. Milk, and 2 tsp. vanilla. Cool slightly, then pour into greased 9 x 13 baking pan. Set aside.
  4. For filling, combine ¾ c. packed brown sugar, ¼ c. flour, and 1 tbsp. Cinnamon. Cut in ½ c. butter. Becomes a thick paste.
  5. After rising, punch dough down. Turn onto lightly floured surface. Let rest for about 10 minutes. Roll dough into approximately a 15-12” wide x 12-15” long rectangle. Spread filling onto dough. Roll up starting at one of the narrow sides. Cut into 15 slices. Arrange into baking pan set aside earlier. Brush on 2-4 tbsp melted butter. Let rise 45 min. Then bake at 375 deg. For approx. 20-25 min.