Amish Glazed Doughnuts

Take some flour and put it in a bowl. Make sure you measure it out exactly.

Add some sugar and some salt.

Mix those dry ingredients together. Then add a little bit of lard.

Mix the lard in a little bit and then add warm milk.

Stir that in a little, then we're going to add an egg.

Mix that all together until it's elastic-y. You might have to use your hands to get it to the right texture.

Once it's the right texture, we're going to gradually add the last of our flour and knead it in.

Once you have all the flour kneaded in, shape it into a ball the best you can and don't grease your bowl. Cover the dough and set it aside to let it rise until it's double in size at room temperature.

Once that dough has doubled in size, punch it down a little and shape it into a ball again. Cover it up with your towel and set it aside to let it rise again and make to double in size.

Once the dough has risen again, we're going to bring it out on our surface. And if your dough is just right, you shouldn't have to flour the surface, then we're gonna roll it out.

Once you have it rolled out, either take a doughnut cutter or a round cookie cutter the size you want your doughnut to be. Take that through and cut out as many circles as you can.

I don't have a doughnut cutter, so I'm just using this cookie cutter. I'm gonna use this small one for the holes.

Once you have it all cut out, put them out onto your cookie sheet or something else, isn't a floured surface once you have it all cut out. Take your towel and cover them again and we're gonna let them rise for a little bit.

And while those are rising, you wanna heat up your grease that you're gonna use to deep fry. I'm using peanut oil, but lard also works really well for deep frying.

Once the doughnuts are done rising, make sure your oil is the right temperature, then we're gonna carefully drop them in there.

Now these do only brown on one side at a time, so once the one side is brown enough, flip them over.

Once they're brown on both sides, take them out of the oil, and I like to use a spoon with a hole so I can let the oil drain off a little. And I always put my doughnuts in a colander so the oil drains off better.

While those are cooling down a little, we're gonna quickly make our glaze.

If you wanna make just a simple glaze, just use some powdered sugar, add a little bit of salt, and add some water. And I like to add a little bit of vanilla, too. Whisk that together; just keep on adding water and powdered sugar until you have the amount of glaze and the consistency that you want.

If you want a more complicated glaze, I do have a recipe in my cookbook with my fried pies.

Once your doughnuts are slightly cooled down, put them into your glaze, and the more you let them cool down, the more the glaze will stick on them. And put them out on a crate with a pan underneath to let the glaze drain off a bit.