Granny’s Yeast Doughnuts

February 25, 2013 § Leave a comment


doughnuts-31 large can evaporated milk
¼ cup butter (1/2 stick)
3 tablespoons sugar
1 teaspoon salt
2 packages yeast
4 cups flour
3 egg yolks

Heat milk, butter, sugar and salt until lukewarm. Remove from heat and add yeast that has been softened in ¼ cup warm water and 2 cups flour. Beat until smooth. Let rise 1 hour. Then add beaten egg yolks and the other 2 cups flour. Beat well. Let rise 1 hour. Roll out, cut out and fry in deep, hot oil. Glaze immediately.


¾ cup powdered sugar
1 teaspoon vanilla
Enough hot water to make proper consistency

This is a family recipe and I have very fond memories as a child of my Granny making these. She was an amazing southern cook living in a small Tennessee town of Bell Buckle.

By: Kenneth Bargers (Alva Gladys Kwapinski, granny; Gladys Marvell Jacob, mother)


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