1930 Yeast Doughnuts – a delicious recipe with Crisco, cake yeast, milk, salt, egg, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk slightly and dissolve yeast.
2
Add 1 1/4 cups flour and beat until smooth.
3
Cover and let rise in warm place until it doubles, about 2 hours.
4
Cream Crisco, salt and sugar together. Add egg and blend.
5
Stir this mixture into yeast sponge.
6
Add remaining flour and mix thoroughly.
7
Rub top with Crisco and let rise again until almost double.
8
Roll 1/4-inch thick and cut with floured doughnut cutter.
9
Allow to rise about 45 minutes.
10
Then fry in deep kettle with Crisco heated until an inch cube of bread browns (about 60 seconds).
11
Fry doughnuts 2 to 3 minutes until brown.
12
Drain and glaze with confectioners sugar and hot water combined until it becomes a thin frosting.
13
When you make these wonderful doughnuts, you will have a smile on your lips and a smile in your stomach.
895
kcal
Calories
6
g
Fat
178
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 c. Crisco, 1 cake yeast, 1 c. milk, 1 tsp. salt, and more.
Yes, 1930 Yeast Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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