My Mom’s Raised Doughnuts: A Recipe Filled with Love and Nostalgia

There’s something undeniably magical about homemade doughnuts. The yeasty aroma filling the kitchen, the slightly crisp exterior giving way to a soft, pillowy interior, and the sweet glaze that coats every bite – it’s a sensory experience that evokes feelings of comfort, joy, and pure indulgence. But for me, doughnuts are more than just a delicious treat; they’re a connection to my childhood, a tangible memory of my mom’s love, and a tradition I cherish. These are my Mom’s Raised Doughnuts, a recipe passed down through generations, and I’m thrilled to share it with you.

These doughnuts are more than just sugar and dough; they’re a testament to the power of home cooking and the memories we create in the kitchen. The recipe itself isn’t overly complicated, but it does require patience and attention to detail. The rising process is crucial for achieving that light and airy texture that makes these doughnuts so special. But trust me, the effort is well worth it. The first bite will transport you back to simpler times, filled with the warmth and comfort of home.

## The Heart of the Recipe: The Dough

The foundation of any great doughnut is, of course, the dough. This recipe uses yeast, which gives the doughnuts their characteristic rise and airy texture. Don’t be intimidated by working with yeast; it’s actually quite simple once you understand the basics. Here’s what you’ll need:

**Ingredients:**

* 1 cup warm milk (105-115°F)
* 2 ¼ teaspoons (1 packet) active dry yeast
* ⅓ cup granulated sugar
* ½ teaspoon salt
* 2 large eggs, lightly beaten
* ⅓ cup (5 ⅓ tablespoons) unsalted butter, melted and cooled slightly
* 4 – 4 ½ cups all-purpose flour, plus more for dusting
* Vegetable oil, for frying

**Instructions:**

1. **Proof the Yeast:** In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to work its magic.

2. **Combine Wet Ingredients:** Add the sugar, salt, eggs, and melted butter to the yeast mixture. Stir well to combine.

3. **Add Flour Gradually:** Gradually add the flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook attachment. Continue adding flour until the dough comes together into a shaggy mass and pulls away from the sides of the bowl. You may not need to use all of the flour; the exact amount will depend on the humidity and other factors.

4. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook for 5-7 minutes.

5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step, so be patient and allow the dough to rise properly. The warmer the environment, the faster it will rise. I usually place my dough in a preheated oven (turned OFF!) with the oven light on.

6. **Punch Down and Roll Out:** Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Roll the dough out to about ½ inch thickness.

7. **Cut the Doughnuts:** Use a doughnut cutter or two different-sized round cutters to cut out the doughnuts. You can also use a knife to cut squares or rectangles if you don’t have cutters. Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper.

8. **Second Rise:** Cover the doughnuts with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy. Again, this second rise is important for achieving a light and airy texture.

## Frying to Perfection

Now comes the fun part: frying! Frying doughnuts requires a bit of attention to detail, but with a few tips and tricks, you’ll be frying like a pro in no time.

**Instructions:**

1. **Heat the Oil:** Pour about 3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature of the oil. Maintaining the correct temperature is crucial for preventing the doughnuts from becoming greasy or undercooked.

2. **Fry the Doughnuts:** Carefully place 2-3 doughnuts into the hot oil at a time, being careful not to overcrowd the pot. Overcrowding the pot will lower the oil temperature and result in greasy doughnuts.

3. **Cook Each Side:** Fry the doughnuts for 1-2 minutes per side, or until golden brown. Use a slotted spoon or tongs to flip the doughnuts and remove them from the oil.

4. **Drain and Cool:** Place the fried doughnuts on a wire rack lined with paper towels to drain the excess oil. Let them cool slightly before glazing.

## Glazing for the Win

No doughnut is complete without a generous coating of glaze! This simple glaze recipe is the perfect complement to the yeasty doughnuts. Feel free to experiment with different flavors and colors to create your own signature glaze.

**Ingredients:**

* 2 cups powdered sugar
* ⅓ cup milk, or more as needed
* 1 teaspoon vanilla extract

**Instructions:**

1. **Combine Ingredients:** In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until the glaze reaches your desired consistency. It should be thick enough to coat the doughnuts but thin enough to drip slightly.

2. **Glaze the Doughnuts:** Dip each doughnut into the glaze, coating both sides. Place the glazed doughnuts back on the wire rack to allow the excess glaze to drip off.

3. **Optional Decorations:** While the glaze is still wet, you can sprinkle the doughnuts with sprinkles, chopped nuts, or other toppings.

4. **Let Set:** Allow the glaze to set completely before serving. This will take about 30 minutes.

## Tips for Doughnut Success

* **Use Fresh Yeast:** Make sure your yeast is fresh and active. Expired yeast will not produce a good rise.
* **Warm the Milk:** The milk should be warm, but not hot. Hot milk will kill the yeast.
* **Don’t Overmix the Dough:** Overmixing the dough will develop too much gluten, resulting in tough doughnuts.
* **Let the Dough Rise Properly:** The rising time will vary depending on the temperature of your environment. Be patient and allow the dough to double in size.
* **Maintain the Correct Oil Temperature:** The oil should be hot enough to cook the doughnuts quickly, but not so hot that they burn. Use a deep-fry thermometer to monitor the temperature.
* **Don’t Overcrowd the Pot:** Frying too many doughnuts at once will lower the oil temperature and result in greasy doughnuts.
* **Drain the Doughnuts Well:** Place the fried doughnuts on a wire rack lined with paper towels to drain the excess oil.

## Variations and Customizations

The beauty of this recipe is that it’s a blank canvas for your creativity. Here are a few ideas to get you started:

* **Chocolate Glaze:** Add ¼ cup of cocoa powder to the glaze recipe for a chocolatey twist.
* **Maple Glaze:** Substitute maple syrup for the vanilla extract in the glaze recipe for a warm, autumnal flavor.
* **Cinnamon Sugar:** Instead of glazing the doughnuts, toss them in a mixture of cinnamon and sugar while they’re still warm.
* **Filled Doughnuts:** Cut a slit in the side of the doughnuts and fill them with your favorite filling, such as jam, custard, or chocolate ganache.
* **Cake Doughnuts:** For a denser, cake-like doughnut, try adding a mashed banana or apple sauce to the dough.

## Troubleshooting Common Doughnut Problems

Even with the best recipe and instructions, things can sometimes go wrong. Here are a few common doughnut problems and how to fix them:

* **Doughnuts are greasy:** This is usually caused by frying the doughnuts at too low of a temperature. Make sure your oil is hot enough before adding the doughnuts.
* **Doughnuts are tough:** This can be caused by overmixing the dough or not letting it rise properly. Be careful not to overmix the dough, and allow it to double in size during both rising stages.
* **Doughnuts are not rising:** This could be due to expired yeast or using milk that is too hot or too cold. Make sure your yeast is fresh and your milk is warm (105-115°F).
* **Doughnuts are burning on the outside but raw on the inside:** This is usually caused by frying the doughnuts at too high of a temperature. Lower the heat and cook the doughnuts for a longer period of time.

## Making Memories with Mom’s Doughnuts

More than just a recipe, these doughnuts are a piece of my heart. They represent the warmth, love, and traditions that my mom instilled in me. Making them now brings back a flood of cherished memories – her standing at the kitchen counter, humming softly as she kneaded the dough, the sweet aroma of frying doughnuts filling the air, and the joy of sharing these delicious treats with family and friends.

I encourage you to try this recipe and create your own memories. Whether you’re a seasoned baker or a novice in the kitchen, these doughnuts are a rewarding and delicious experience. And who knows, maybe they’ll become a treasured family tradition for you, too.

## The Complete Recipe:

**My Mom’s Raised Doughnuts**

**Yields:** Approximately 12 doughnuts
**Prep Time:** 30 minutes
**Rise Time:** 2-2.5 hours
**Cook Time:** 5-10 minutes

**Ingredients:**

* **For the Doughnuts:**
* 1 cup warm milk (105-115°F)
* 2 ¼ teaspoons (1 packet) active dry yeast
* ⅓ cup granulated sugar
* ½ teaspoon salt
* 2 large eggs, lightly beaten
* ⅓ cup (5 ⅓ tablespoons) unsalted butter, melted and cooled slightly
* 4 – 4 ½ cups all-purpose flour, plus more for dusting
* Vegetable oil, for frying

* **For the Glaze:**
* 2 cups powdered sugar
* ⅓ cup milk, or more as needed
* 1 teaspoon vanilla extract

**Equipment:**

* Large bowl or stand mixer
* Measuring cups and spoons
* Baking sheet
* Parchment paper
* Doughnut cutter or two round cutters
* Large, heavy-bottomed pot or Dutch oven
* Deep-fry thermometer
* Slotted spoon or tongs
* Wire rack
* Paper towels
* Medium bowl
* Whisk

**Instructions**

**Get Started:**

1. In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let it stand for 5-10 minutes, or until foamy.
2. Add the sugar, salt, eggs, and melted butter to the yeast mixture. Stir well to combine.

**Make the Dough:**

3. Gradually add the flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook attachment. Continue adding flour until the dough comes together into a shaggy mass and pulls away from the sides of the bowl. You may not need to use all of the flour; the exact amount will depend on the humidity and other factors.
4. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook for 5-7 minutes.

**First Rise:**

5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

**Shape the Doughnuts:**

6. Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Roll the dough out to about ½ inch thickness.
7. Use a doughnut cutter or two different-sized round cutters to cut out the doughnuts. Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper.

**Second Rise:**

8. Cover the doughnuts with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy.

**Fry the Doughnuts:**

9. Pour about 3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature of the oil.
10. Carefully place 2-3 doughnuts into the hot oil at a time, being careful not to overcrowd the pot.
11. Fry the doughnuts for 1-2 minutes per side, or until golden brown. Use a slotted spoon or tongs to flip the doughnuts and remove them from the oil.
12. Place the fried doughnuts on a wire rack lined with paper towels to drain the excess oil. Let them cool slightly before glazing.

**Make the Glaze:**

13. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until the glaze reaches your desired consistency.

**Glaze the Doughnuts:**

14. Dip each doughnut into the glaze, coating both sides. Place the glazed doughnuts back on the wire rack to allow the excess glaze to drip off.
15. While the glaze is still wet, you can sprinkle the doughnuts with sprinkles, chopped nuts, or other toppings (optional).
16. Let the glaze set completely before serving (about 30 minutes).

**Enjoy!** These doughnuts are best enjoyed fresh. They can be stored in an airtight container at room temperature for up to 2 days, but they are most delicious on the first day.

## A Final Note: Sharing the Love

These doughnuts are best when shared. Whether you’re enjoying them with your family, friends, or neighbors, the act of sharing a homemade treat is a simple yet powerful way to connect with others and create lasting memories. So, gather your loved ones, bake a batch of these doughnuts, and spread the joy!