Recipe Amish donut recipe? anyone have one?

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Nich1

Veteran Member
Amish donuts were listed as a food item at the Iowa State Fair. I have tried for YEARS to make an Amish donut and have never been successful. It could be that I have failed because I am not Amish or, perhaps it is because I do not know how to do it!

I especially like the fluffy, yeast dough in the final product. I know they have a light maple flavor in the glaze but it's the dough that I can't seem to duplicate. Maybe I am using the wrong flour...I've tried both regular flour and bread flour...no go. The result for me is too dense and hardly any yeast flavor.

If someone has a recipe, I'd surely like to try. No, I don't need these...but it would save a trip to the Iowa State Fair and I'm in NC!
 
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Nich1

Veteran Member
Meemur said:
RT 6:22

View: https://www.youtube.com/watch?v=fMCbkPqhkJw

RT 2:22

View: https://www.youtube.com/watch?v=iaNNVEJCbhM

amish-heritage.org

Amish Donuts Recipe (The Best Homemade Glazed Donuts) - Amish Heritage

Warm, freshly glazed, homemade Amish yeast donuts are the BEST! They will practically melt in your mouth and leave you craving another one.
amish-heritage.org amish-heritage.org
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Amazing, Meemur. They've been here all along...apparently. Fox8 News is what I watch. BUT, I haven't been to the fair in Winston Salem since they changed the name to be more "woke." And, I haven't been to the state fair in a few years. Guess I'm going to have to go now. Thanks for the motivation!
 
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summerthyme

Administrator
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Nich1 said:
OK, Meemur, I'm going to give it a try. I have looked online in the past but didn't find this one. I may need to get peanut oil. I have some but it may be too old. I can't wait. Thanks...wonder if I can remove some of the calories before eating?!
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I don't have time to watch videos today, so they may have covered this. But one key to soft, tender cinnamon rolls or doughnuts is to use as little flour as possible, while still being able to handle the dough. Keep your hands and all work surfaces well dusted with flour, but avoid working it into the dough... Chilling it can really help.

Summerthyme
 
Meemur

Meemur

Voice on the Prairie / FJB!
Nich1 said:
Amazing, Meemur. They've been here all along...apparently. Fox8 News is what I watch. BUT, I haven't been to the fair in Winston Salem since they changed the name to be more "woke." And, I haven't been to the state fair in a few years. Guess I'm going to have to go now. Thanks for the motivation!
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If you go early in the morning on a weekday, it shouldn't be too back, and at least here, the wokeness is somewhat confined to a few booths, which are easily avoided.
 
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WalknTrot

Veteran Member
Gotta say...I've never been impressed with Amish baked goods. They use WAY too much sugar in everything.

A raised doughnut recipe should do it, then don't slather it with too much sugar or frosting! :lol:
 
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Nich1

Veteran Member
WalknTrot said:
Gotta say...I've never been impressed with Amish baked goods. They use WAY too much sugar in everything.

A raised doughnut recipe should do it, then don't slather it with too much sugar or frosting! :lol:
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I hear ya', WalknTrot. Perhaps it's the sugar that draws me instead of the yeast! No...it's the yeast.
 
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Nich1

Veteran Member
OK, I'm reporting back. I made the recipe as in the youtube...cut it to half. This is not it. There is no yeast taste or smell. While on the video, it was stated how light and fluffy with air pockets the donuts were. Not mine. The glaze was not particularly good either. The Amish donuts I have had seem to have a bit of maple flavor in the glaze. This didn't call for that so I didn't add it. Obviously, I'm disappointed. My error? Perhaps...but I don't think so. I've only had the Amish donuts at Hillsville, VA at the big flea market during Labor Day weekend. There may be other recipes that say Amish. Haven't been in a while...since before cv, I guess, as they cancelled it. But, would I pay $3 for a donut that tasted like these? Not on your life but for those in Hillsville...gladly.

I think this group is from TN where they have a bakery...Auntie Ruth's or Auntie Pat's? I don't remember but they were GOOD. I'm not going to fry the remainder of these since it's not what I "long for" in flavor. Plus, I don't need the calories or carbs! Maybe it's a blessing in disguise that I don't like them...or I would oink, oink often!
 
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spinner

Veteran Member
If there is an Amish or Mennonite market near you they probably have a mix for the doughnuts. Worth checking. You could try Amazon.
 
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summerthyme

Administrator
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Did your recipe call for one rise, or two? Punching the dough down and letting it rise again will give a yeastier flavor.

There are probably as many "Amish doughnut " recipes as there are Millers or Yoders! Many different communities I the US and Canada, and lots of differences.

Here's a recipe I found that might be more like you're looking for. Replace his orange flavoring with maple.

Next time we go back to our hometown, I'll ask my friends for their recipe. But I'm not sure if we're going again this fall or not.

Summerthyme
 
Melodi

Melodi

Disaster Cat
If you can't get peanut oil (or someone in the home is allergic), I've found that corn oil works almost as well (or lard, for that matter). You want an oil that burns hot (sunflower oil would probably work too). I do wonder if some of the Amish are using lard which tends to give fried and baked goods a fantastic taste but with a vegetarian housemate to cook for, I don't use it much anymore.
 
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Nich1

Veteran Member
summerthyme said:
Did your recipe call for one rise, or two? Punching the dough down and letting it rise again will give a yeastier flavor.

There are probably as many "Amish doughnut " recipes as there are Millers or Yoders! Many different communities I the US and Canada, and lots of differences.

Here's a recipe I found that might be more like you're looking for. Replace his orange flavoring with maple.

Next time we go back to our hometown, I'll ask my friends for their recipe. But I'm not sure if we're going again this fall or not.

Summerthyme
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It was a 2 rise recipe...one for the newly mixed dough and one after the donuts were cut. There's no link for the recipe you mentioned so if you read this, perhaps you can still access the link? Thanks.
 
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Nich1

Veteran Member
Melodi said:
If you can't get peanut oil (or someone in the home is allergic), I've found that corn oil works almost as well (or lard, for that matter). You want an oil that burns hot (sunflower oil would probably work too). I do wonder if some of the Amish are using lard which tends to give fried and baked goods a fantastic taste but with a vegetarian housemate to cook for, I don't use it much anymore.
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Good to know, Melodi. I have both corn oil and lard. When I make biscuits, I use lard. I'll give that a try if/when I try to make donuts again. Right now, I'm a little "deflated." :)
 
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summerthyme

Administrator
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Nich1 said:
It was a 2 rise recipe...one for the newly mixed dough and one after the donuts were cut. There's no link for the recipe you mentioned so if you read this, perhaps you can still access the link? Thanks.
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Whoops! Sorry...


When fall hits here, I'll try a couple recipes. Hubby loves doughnuts, but his self regulating metabolism has him eating about half the calories he used to consume, so I don't bake nearly as much. However, the granddaughters can scarf down any extras!

Summerthyme
 
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Nich1

Veteran Member
summerthyme said:
Whoops! Sorry...


When fall hits here, I'll try a couple recipes. Hubby loves doughnuts, but his self regulating metabolism has him eating about half the calories he used to consume, so I don't bake nearly as much. However, the granddaughters can scarf down any extras!

Summerthyme
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I'm with the granddaughter...a scarfer! :) Thanks for the link. I'll have a look.
 
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Nich1

Veteran Member
Summerthyme...watched the video. I'm going to try this later this week. It was 2 rises prior to forming the donut and then another rise. In addition, his first yeast preparation was loooong, so that may be key, too. I'll report back but it'll be a few days...if I can resist.
 
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summerthyme

Administrator
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Another tip... check out King Arthur Flour's website for recipes. They rigorously test their recipes ( unlike way too many on the net!). Plus, they include WEIGHTS as well as volume measurements... all professional bakers use weight rather than volume for measuring; it's most important for flour.

Because the moisture content of flour can vary wildly, depending on ambient humidity, and it's very easy to get dry, heavy breads, much less pastries. At least try using the weight measurements for the flour, and see if it helps.

Also, except for flavorings, the first time you use one of their recipes, follow it precisely! I can't tell you how many times I've had people say, " well, I didn't have butter, so I used flavored Crisco, and were on a low salt diet, so I didn't add the salt"... and so on! Then they're angry it didn't turn out! But baking is chemistry! You *can* replace shortening with butter, but you have to use less. And salt is vital in yeast breads, as it regulates yeast growth.

Here's one recipe from their site... they don't have a specific Amish doughnut recipe, but some are likely very similar...

www.kingarthurbaking.com

Yeast-Raised Doughnuts

Tender, airy, yeast-raised doughnuts.
www.kingarthurbaking.com www.kingarthurbaking.com

Summerthyme
 
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summerthyme

Administrator
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Nich1 said:
Summerthyme...watched the video. I'm going to try this later this week. It was 2 rises prior to forming the donut and then another rise. In addition, his first yeast preparation was loooong, so that may be key, too. I'll report back but it'll be a few days...if I can resist.
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That's what I thought... that long rising is the key to light, fluffy, yeasty breads. It just looked closer to what I think you want than many recipes I've seen. One thing for sure... you'll rarely find an Amish recipe that's "quick"... the women pretty much live in their kitchen, and it doesn't mean anything for them to have to punch dough down two or three times...

Summerthyme
 
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Nich1

Veteran Member
summerthyme said:
That's what I thought... that long rising is the key to light, fluffy, yeasty breads. It just looked closer to what I think you want than many recipes I've seen. One thing for sure... you'll rarely find an Amish recipe that's "quick"... the women pretty much live in their kitchen, and it doesn't mean anything for them to have to punch dough down two or three times...

Summerthyme
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I want the results of "living in the kitchen" but I don't want to do it! Ha! The typical scenerio these days, isn't it?
 
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summerthyme

Administrator
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Nich1 said:
I want the results of "living in the kitchen" but I don't want to do it! Ha! The typical scenerio these days, isn't it?
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Yep! But necessary, for most of us! My DDIL loves to cook. On her days off work, she'll cook and bake up a storm. I used to bake tons... with four kids and a hard working farmer husband, it took a LOT to keep up! I remember one journal entry where I bemoaned the fact that it was Friday (I usually tried to bake on Mondays). I'd made 3 pies, a pound cake, 12 loaves of bread, and 12 dozen cookies... and everything except 2 loaves of bread were gone! None of us were remotely chubby, either!

But because of the demands of the farm and gardens, I learned to do a lot of stuff ahead... DDIL makes fresh soup most weeks in the winter; I make huge batches when the gardens are producing and can them. Same with stews... I'll make 5x what we need for supper and "planned overs", then get the small All American canner out and put 8 pints on the shelf.

Partly, it's because after nearly 50 years of planning meals and cooking daily, I'm a little burned out! It doesn't help that I went from a 336 square foot kitchen, with a big island and table, to a 108 square foot kitchen with about 6 feet of counter space! Yeah, I'm spoiled!

But since my back has gotten much better, it doesn't hurt to stand at the stove anymore (as long as I don't overdo it!), so I'm trying to get back into it again. For sure, the budget isn't going to allow buying "heat and eat" stuff at the grocery stores! Plus, we can't stand most of it... the salt content makes it inedible for us.

Next week, I'm going to harvest a bunch of potatoes and peppers, and use up some of last year's tomato puree to make a big batch (8 gallons) of Manhattan clam chowder and get it canned up. We've even got the thyme it calls for in the garden, so the only cost is the canned clams, and I've got enough of them in the preps for at least 2 more batches...

Summerthyme
 
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Nich1

Veteran Member
Yesterday, I tried the recipe in the youtube Summerthyme posted. The result IS very close to the donuts I have wanted to make. At this point, I can see where I need to tweak a bit, but for the most part, this recipe is a good one. The sponge that the youtuber created really needs to sit for a loooong time. He said "all day" and he wasn't kidding. I left mine for about 5 hours but it needed more. I knew things were going to be better because it smelled more of yeast than other recipes. I'm going to add a little sugar to the sponge recipe to get that yeast really growing. I made 1/2 the recipe and there were 6 LARGE donuts plus the donut holes. I used a cutter while he did not. That doesn't matter.

So, all in all, I'm very pleased. In another week or so, I'll try again. Thanks for the link, Summerthyme. It's a good one. For anyone else interested, this is the link:

 
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