Betty Crocker Raised Doughnuts by Kathleen Morrison

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2 dozen scale / convert


3/4 cup warm milk
1/4 cup sugar
1 tsp. salt
1 pkg. yeast
1/4 cup water
1 egg
1/4 cup soft shortening
3-1/2 cup all-purpose flour


Soak yeast in water and set aside for 5 minutes. Mix together milk, sugar and salt. Add yeast. Stir in remaining ingredients. When the dough begins to leave the sides of the bowl, turn it out onto a lightly floured board to knead. Knead dough until it is smooth, elastic and doesn't stick to the board.

Place in greased bowl, turning once to have the greased side up. Cover with a damp cloth and let rise in warm, draft-free spot until double in size (1 to 2 hours). Punch fist into center of dough. Pull edges into center and turn completely over in bowl. Let rise again until almost double (30 to 45 minutes).

Roll out dough 1/3-inch thick. Cut with floured 3-inch doughnut cutter. Let rise on board until very light (30 to 45 minutes). Leave uncovered so that a crust will develop on the dough.

Drop into hot deep fat (375°F). Drain on absorbent paper.


For sugared doughnuts place in bag with granulated sugar and shake.


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