Ruth's Donuts

If I had to pick one single food to take with me to a deserted island, it would be donuts.

I am just crazy about them, have to be careful when they're around and really control myself, so I don't make them very often.

If you like Krispy Kreme donuts, these are AMAZING, they are soft, they're tasty, they're really really good.

Another winner from The Amish Family Cookbook by Jerry and Tina Eicher.

Note: I did have some issues with the dough, it was too sticky even after sitting in the fridge overnight, so when it came time to fry them up, they were sticking everywhere and trying to lose their shape, but I added a bit more flour and it worked out fine.

Ruth's Donuts

1 package (2 1/4 tsp.) yeast
3 tsp. lukewarm water
2 tsp. sugar
1/2 cup shortening
1/2 cup sugar
1 T. salt
2 egg yolks
3 1/2 cups lukewarm water
approximately 8 1/4 cups flour


Mix first 3 ingredients in a small container; stir well. Let stand until dissolved. In a mixing bowl, combine shortening, 1/2 cup sugar, salt, and egg yolks. Add yeast mixture.

Cream very well. Add 3 1/2 cups lukewarm water. Stir to combine, then add flour a little at a time to make soft dough. Do not knead with hands. Cover and let rise until doubled in size.

Punch down, then chill in refrigerator for 1 1/2 - 2 hous. Roll out dough and cut out donuts.

Cover with plastic wrap and let rise 1 additional hour, then deep-fat fry at 375 degrees. This dough can be kept in the refrigerator for a week.

I dipped mine in a simple glaze flavored with maple syrup. And I rolled the donut holes in cinnamon/sugar and some in powdered sugar.