Old-Fashioned Doughnuts & Fruit Fritters
Rated 5.0 stars by 1 users
Category
Breakfast
Author:
Jessica Cain Montano
Servings
About 2 dozen
Prep Time
2 hours
Cook Time
45 minutes
This classic doughnut dough creates perfectly tender, golden treats that can be shaped into traditional doughnuts or transformed into fruit-filled fritters. Flavored with a hint of sweetness and enriched with eggs and milk, the dough is light yet sturdy enough for frying. The fritter variation adds a sweet surprise of fruit filling inside each crisp shell. Whether dusted in sugar or dipped in glaze, these homemade doughnuts and fritters are a nostalgic favorite for breakfast or dessert.
Ingredients
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2 pkg active dry yeast (5 tsp)
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½ cup warm water
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⅓ cup shortening
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½ cup scalded milk
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⅓ cup sugar
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1 tsp salt
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3 ½ to 4 cup sifted all-purpose flour
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2 eggs
Directions
In a small bowl, soften the active dry yeast in warm water (110°F) and let sit for 5–10 minutes.
In a separate bowl, combine the scalded milk, shortening, sugar, and salt. Let cool to lukewarm.
Stir in 1 cup of flour and beat well until smooth.
Add the softened yeast and eggs. Mix until fully incorporated.
Gradually add the remaining flour, mixing until a moderately soft dough forms.
Transfer the dough to a greased bowl, turning once to coat.
Cover and chill for about 1 hour or overnight. If the dough rises in the fridge, punch it down before using.
On a lightly floured surface, roll the dough out to ½ inch thickness.
Cut with a floured doughnut cutter and place on a parchment-lined surface.
Cover and let rise until very light, about 30–40 minutes.
Heat oil in a deep fryer or large pot to 375°F.
Fry doughnuts for about 2 minutes, turning once, until golden brown.
Drain on paper towels and, while warm, dip in granulated sugar or glaze.
For Fruit Fritters:
Roll dough to about ⅛ inch thick and cut into 5-inch circles.
Place 1 heaping tablespoon of chilled fruit filling (such as blueberry pie filling, stewed apples, or apricots) in the center of each circle.
Fold the dough over to form a half-moon and seal the edges with a fork.
Fry in 375°F oil just like the doughnuts, until golden brown on both sides.
Drain and finish with sugar or glaze, if desired.
Recipe Note
- Be sure not to overwork the dough—keep it soft and light for the best texture.
- Use a candy or frying thermometer to maintain an oil temperature of 375°F for even cooking.
- For the glaze, mix powdered sugar with milk or lemon juice to desired consistency.
- Fritters can be filled with your favorite canned or homemade fruit filling—make sure it’s thick and chilled.
- Best enjoyed the same day, but leftovers can be stored in an airtight container at room temperature for 1–2 days.