Amish Donuts

Close-up photos of stacked Amish Doughnuts.

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Prep Time: 30

Cook Time: 20

Rise: 2 30

Total Time: 2 50

Servings: Donuts

Calories: 319kcal

Amish donuts are light, fluffy, and coated in a sweet glaze, making them a perfect treat. These homemade donuts bring a taste of Amish country to your kitchen!

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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

Notes

TIP: A stand mixer is best for this whole process. If you do not have a stand mixer, begin by mixing the dough with an electric mixer, then switch to mixing by hand with a wooden spoon when the dough becomes too heavy for the hand-held electric mixer

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