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Doughnut Dough (National Donut Day)

May 31, 2011

THE NATIONAL DONUT DAY was created by the Salvation Army in 1938 as a fund-raiser for the Chicago area Salvation Army in hopes to help the areas needy during the Great Depression. 

THE inspiration came from the “Lassies” of WW I who served donuts to soldiers. To honor these ladies and raise the much needed funds it was decided to have a doughnut sale. Hence, the name.  The idea caught on and continues to this day in the form of a celebratory holiday for the doughnut  (a.k.a “donut”) — an edible, torus-shaped piece of dough which is deep-fried and sweetened.

(note: Chris Parry from the Vancouver Sun noted in a satirical column some Canadians are jealous of the U.S. holiday) I say: Who wouldn’t be jealous!  An entire day devoted to eating donuts — what a nice observance!

#1 – Doughnut Recipe:


  • 3 tablespoons melted butter or margarine
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 4 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • fat for deep-frying


  1. In a mixing bowl combine melted butter, sugar, eggs, milk and vanilla.
  2. Add flour, baking powder, salt, cinnamon and nutmeg. Mix well.
  3. In a deep fryer heat fat to 375 deg. F.
  4. Roll out dough 1/4 inch thick on floured surface.
  5. Cut out with doughnut cutter.
  6. Drop into hot fat a few at a time.
  7. When light brown turn over.
  8. Place on paper towel to drain and cool.
  9. For sugared doughnuts, place in paper bag with 1/4 cup granulated sugar and shake. Cinnamon can also be added to the bag if desired.

This doughnut recipe makes about 3 dozen.

#2 – Chocolate Doughnuts:


  • 3 tablespoons cooking oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 3 3/4 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cocoa
  • fat for deep-frying


  1. Place cooking oil, sugar, eggs, milk and vanilla in mixing bowl and mix well.
  2. Add flour, baking powder, salt and cocoa. Mix.
  3. Heat fat to 375 deg. F.
  4. On floured surface roll dough 1/4 inch thick.
  5. Cut with doughnut cutter.
  6. Drop carefully into hot fat a few at a time.
  7. When light brown turn to cook other side.

Stand on edge on paper towels to drain. Glaze if desired.


Mix enough milk with 1 cup icing sugar and 1/4 cup cocoa to make a fairly thick runny icing. Dip top side of doughnuts. Dry on tray.

#3 – Potato Doughnuts:


  • 2 packages yeast (mix according to package directions)
  • 1 1/2 teaspoon salt
  • 1 cup margarine
  • 1 cup sugar
  • 2 teaspoons nutmeg (optional)
  • 4 cups scalded milk (cooled)
  • 5 well beaten eggs
  • 2 cups mashed potatoes
  • flour


  1. Add soaked yeast to cooled milk.
  2. Add sugar, eggs, margarine, salt, mashed potatoes, and nutmeg.
  3. Stir well, add enough flour to make soft dough.
  4. Let rise until double in size, knead, let rise again.
  5. Roll out to 1/2 inch thickness.
  6. Cut with doughnut cutter.
  7. Let rise 1/2 hour.
  8. Fry in deep fat. flip once.

#4 – Doughnut Recipe:


  • 2 packages yeast soaked in 1/2 cup water
  • 1 cup vegetable oil
  • 1 cup sweet cream
  • 3/4 cup sugar
  • 5 egg yolks
  • 5 cups boiling water
  • 1/2 teaspoon salt
  • 10 cups flour, or as much as is needed to make a soft dough


  1. Pour boiling water over oil, sugar, cream and salt. Cool to lukewarm.
  2. Add yeast and egg yolks, well beaten.
  3. Add flour and knead well. Let rise about 2 hours.
  4. Roll and cut out. Then let rise for 1/2 hour and fry in deep fat.

Added Bonus #5 – Crispy and Creamy Doughnuts


  • 2 (.25 ounce) envelopes 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 confectioners’ sugar
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons hot water or as needed


  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 confectioners’ 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 (175 degrees C). 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. Keep a cookie sheet or tray under racks for easier clean up.
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