Amish Doughnuts
There’s nothing quite like the smell of freshly fried donuts wafting through the kitchen, especially when they’re homemade! These Amish donuts are a local favorite in the heart of Ohio’s Amish country. We found them in a market in the DC area and wow(!) they are worth going back for!
Simple ingredients come together to create the fluffiest, most irresistible raised donuts. These donuts are light, tender, and coated in a sweet glaze that perfectly balances their mild sweetness.
Whether you’re making them for a special occasion or just because, this old-fashioned recipe brings a bit of country charm to your kitchen. And to any festive event you bring them too.
Bring them to parties, potlucks, and get-togethers with friends. Make them for a special breakfast or an easy dessert.
One dessert we tried in Williamsburg was a strawberry mousse with a simple cinnamon sugar mini donut on top. It sounds weird, but I can assure you it was lovely.
Don’t Let Donuts Intimidate you
The long rise time makes this recipe feel harder than it is. But don’t worry the process is simple and well worth the wait. Whether you’re an experienced baker or trying your hand at making donuts for the first time, this recipe is a fun and rewarding way to enjoy a homemade treat that rivals any bakery.
Ingredients in Amish Donuts
- whole milk
- granulated sugar (No sugar? Try these easy fixes)
- salt
- butter
- warm water
- active dry yeast
- eggs (No eggs? No worries—these options are perfect replacements)
- all-purpose flour
- Vegetable oil for frying
- powdered sugar
- corn syrup
- vanilla extract
Got Leftovers?
While these donuts are truly best enjoyed fresh, they can be easily reheated to bring back that just-made warmth—just pop one in the microwave for a few seconds. Make some coffee, and you’re good to go.
Even as day-olds, these donuts will shine. And if you’re tired of plain old donuts, make this Donut Bread Pudding! It’s a great way to use excess eggs AND day-old donuts.
Amish Donuts
Equipment
- deep heavy bottom pot
- slotted spoon
- mixing bowl
- candy thermometer one that can withstand hot oil
- donut cutter or round biscuit cutters, a big and a small
- vegetable oil
Ingredients
Donuts
- 2 cups whole milk divided
- ½ cup plus 3 tablespoons granulated sugar divided
- ½ teaspoon salt
- ½ cup butter
- 1 ½ cups warm water warm tap water is fine
- 2 packets active dry yeast
- 2 eggs at room temperature
- 9 cups all-purpose flour plus additional for kneading
Glaze
- 4 cups powdered sugar
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, heat 1 ½ cups of the whole milk over medium heat just until the milk JUST begins to simmer
- Remove from the heat and add ½ cup granulated sugar, the salt, and the butter. Stir well until melted, set aside.
- Pour the warm water into a small bowl; add 1 tablespoon of granulated sugar and the two packets of yeast, stir and set aside for 5 minutes to allow the yeast to bloom
- In the mixing bowl of a stand mixer, stir together the yeast mixture and the milk/butter mixture
- Add the eggs and beat together with an electric mixer
- Add 1 cup of the flour and mix into the wet mixture using the dough hook of a stand mixer
- Then add the remaining flour 1 cup at a time, mixing just until the flour is incorporated into the dough
- Turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth
- You can add a little extra flour to the kneading surface as needed but don't add too much, it will ruin the dough
- Place the dough into a well-greased large bowl, turn to coat, cover with a clean kitchen towel, and set aside in a warm place to rise until doubled, about 60-90 minutes
- Once its doubled punch down the dough, then cover again and allow to rise a second time for 60 minutes
- In a medium mixing bowl, combine the glaze ingredients together, set this aside
- Add vegetable oil to a large pot, Dutch oven, or deep fryer, to at least 2-inches depth, heat the oil to 350F degrees
- Be sure to use a deep frying thermometer to manage the heat of the oil, too hot and the oil will burn too cool and the donuts will be greasy
- Meanwhile turn the dough out onto a clean counter and roll out with a rolling pin to 1-inch thickness
- Cut the donuts into circles with a donut or biscuit cutter, then cut out the center of the donuts with a small cutter
- When the oil is 350° start frying donuts while you finish cutting out the donuts
- Use a metal spatula or slotted spoon to gently lower a donut into the hot oil
- Fry donuts one or two at a time on each side for about 1 minute until golden brown
- Remove from the oil and cool on a cooling rack with a baking sheet underneath
- Dip the warm donuts into the glaze and return to the cooling rack for the glaze to set
- Serve the donuts warm while they’re fresh
