Grammy's Kitchen · Donuts · Homemade Glazed Donuts
One of 65 donuts recipes we measured
It ranks #1 of 65 for browning depth among the donuts recipes we compared. 17 cooks on thestayathomechef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 22% | 54% |
| egg | 30% | 26% |
| liquid | 63% | 62% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| sweetener | 96% | 104% |
| fat | 288% | 24% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 8 g | 2 1/2 teaspoons instant dry yeast |
| 118 g | 1/2 cup warm water approximately 100 degrees |
| 50 g | 1/4 cup granulated sugar |
| 63 g | 1/4 cup evaporated milk |
| 3 g | 1/2 teaspoon salt |
| 51 g | 1/4 cup vegetable shortening |
| 100 g | 2 eggs |
| 2 g | 1/2 teaspoon vanilla extract |
| 330 g | 2 1/2 to 3 cups all-purpose flour |
| 872 g | 1 quart vegetable oil |
| 28 g | 2 tablespoons melted butter |
| 267 g | 1 1/3 cups powdered sugar |
| 1 pinch salt | |
| 10 g | 2 teaspoons evaporated milk |
| 2 g | 1/2 teaspoon vanilla extract |
| 15 g | 2 to 4 teaspoons water |
Method: 8 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this today and was worried about the difference between the oil or Shortening to fry them in. I had made your lemon curd doughnuts prior to this and had used the shortening as listed. The oil worked great in this one. My family loved both recipes. I als” — a cook, 5.0★
“Wow! These were amazing and fun to make! I used leaf lard instead of vegetable shortening. I might have had my oil a little too hot, because my donuts were pretty brown. I was worried they would be crunchy, but they were perfect! My oldest daughter said they w” — a cook, 5.0★