{"id":113934,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/no-fry-doughnuts\/"},"modified":"2023-06-30T08:48:34","modified_gmt":"2023-06-30T13:48:34","slug":"no-fry-doughnuts","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/no-fry-doughnuts\/","title":{"rendered":"No-Fry Doughnuts"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Meet the Cook: We have four boys &#8211; 13, 7, 6 and 5 &#8211; and these doughnuts never last long at our house. I like making them because I don&#8217;t have to clean up a greasy mess. -Susie Baldwin, Columbia, Tennessee<\/p>\n","protected":false},"author":7061,"featured_media":1422845,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305615,304287,304328,304288,305487,305692,304430,303966,304988,304408,304368,305024,304268,304455,305684,324623,303994,304150,305031,304353],"categories-v2":[308500,310461,309438,310890,308300,308988,308319,308984,308481,259620,310796,311083,308830,308495,308935,308813,308745,308965,259483,308860,311074,309177,308528,309434,308975,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Fry Bread","post_link":"\/recipes\/fry-bread\/","post_image":"\/wp-content\/uploads\/2025\/03\/Fry-Bread_EXPS_TOHD24_46543_JonathanMelendez_07.jpg"},{"post_title":"Air-Fryer 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Doughnuts","post_link":"\/recipes\/buttermilk-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buttermilk-Doughnuts_EXPS_WCR19_12984_B06_12_6b.jpg"},{"post_title":"Peanut Butter and Jelly Doughnuts","post_link":"\/recipes\/peanut-butter-and-jelly-doughnuts\/","post_image":"\/wp-content\/uploads\/0001\/01\/Peanut-Butter-and-Jelly-Doughnuts_EXPS_FT19_247043_F_1121_1.jpg"},{"post_title":"Crumb Doughnuts","post_link":"\/recipes\/crumb-donuts\/","post_image":"\/wp-content\/uploads\/2024\/02\/Crumb-Doughnuts-_EXPS_FT23_274084_EC_0913_7.jpg"},{"post_title":"Fry Bread Sandwiches","post_link":"\/recipes\/fry-bread-sandwiches\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10408_CX10043C51A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps4867_CW1282C29A.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/no-fry-doughnuts\/","name":"No-Fry Doughnuts","datePublished":"2018-01-01","dateModified":"2023-06-30","prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps4867_CW1282C29A.jpg","height":300,"width":300},"recipeCategory":["Brunch","Desserts"],"description":"<B>Meet the Cook:<\/B> We have four boys - 13, 7, 6 and 5 - and these doughnuts never last long at our house. I like making them because I don't have to clean up a greasy mess.\r\n-Susie Baldwin, Columbia, Tennessee","recipeIngredient":["2 packages (1\/4 ounce each) active dry yeast","1\/4 cup warm water (110&deg; to 115&deg;)","1-1\/2 cups warm milk (110&deg; to 115&deg;)","1\/3 cup shortening","1\/2 cup sugar","2 eggs","1 teaspoon salt","1 teaspoon ground nutmeg","1\/4 teaspoon ground cinnamon","4-1\/2 to 5-1\/4 cups all-purpose flour","1\/4 cup butter, melted","GLAZE:","1\/2 cup butter","2 cups confectioners' sugar","5 teaspoons water","2 teaspoons vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Do not exceed the maximum amount of flour. Cover and let rise in a warm place until doubled, about 1 hour."},{"@type":"HowToStep","text":"Punch dough down. Turn onto a floured surface; roll out to 1\/2-in. thickness. Cut with a 2-3\/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes."},{"@type":"HowToStep","text":"Bake at 350\u00b0 for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm."},{"@type":"HowToStep","text":"Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately."}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 235 calories","fatContent":"10g fat (5g saturated fat)","cholesterolContent":"32mg cholesterol","sodiumContent":"158mg sodium","carbohydrateContent":"33g carbohydrate (15g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":2.8,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCar"},"reviewBody":"These are good but seem like yeast rolls with icing, not doughnuts. Also, the dough is so wet, it is pourable--I don't know how much more flour I had to add to pat them out--forget the rolling pin. Very, very messy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFlower"},"reviewBody":"After reading the comments about the dough being runny, I reduced the milk to 1 cup and used five full cups of flour -  it made the dough much more workable.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBucket"},"reviewBody":"Sickening. Glaze was great but donut tastes like stale bread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBasketball"},"reviewBody":"They were not my favorite, but not the worst either. I had to reduce the oven temp and cook time, not to mention flipping them half way through baking.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFries"},"reviewBody":"This makes a nice glazed donut that doesn't require frying.  These are best eaten immediately.  The dough is soft, but easy to work with.  The key to achieving the donut flavor is the nutmeg.  I put a little in the glaze too.  This recipe makes a lot.  I sometimes make half and get 12-13 donuts.  Without the glaze, these do taste like bread, but I think that could be said for any glazed yeast donut.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"4867","romance_copy_dek":"<B>Meet the Cook:<\/B> We have four boys - 13, 7, 6 and 5 - and these doughnuts never last long at our house. 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These are best eaten immediately.  The dough is soft, but easy to work with.  The key to achieving the donut flavor is the nutmeg.  I put a little in the glaze too.  This recipe makes a lot.  I sometimes make half and get 12-13 donuts.  Without the glaze, these do taste like bread, but I think that could be said for any glazed yeast donut.","CommentId":1,"DateRated":"04\/03\/2020 10:27","GUID":"89b439d6a97b4ff2aba7e630c36a825f","MemberId":9797678,"Rating":4,"ScreenName":"Jenny","SubmittedDate":"04\/03\/2020 10:27"},{"Comment":"Sickening. Glaze was great but donut tastes like stale bread.","CommentId":2,"DateRated":"12\/24\/2018 01:54","GUID":"f70636dbf6574c9493b346efdaa4a5bb","MemberId":9585042,"Rating":1,"ScreenName":"Jeff","SubmittedDate":"12\/24\/2018 01:54"},{"Comment":"<p>They were not my favorite, but not the worst either. I had to reduce the oven temp and cook time, not to mention flipping them half way through baking.<\/p>","CommentId":3,"DateRated":"06\/10\/2014 16:00","GUID":"d15e171b006d4505ad69b9f4aaef892d","MemberId":4033741,"Rating":2,"ScreenName":"Douds","SubmittedDate":"06\/10\/2014 15:59"},{"Comment":"","CommentId":4,"DateRated":"11\/18\/2012 17:49","GUID":"57618eadb0694d508062bcc520b04ba1","MemberId":3770697,"Rating":0,"ScreenName":"MrsHansen87","SubmittedDate":"11\/18\/2012 17:49"},{"Comment":"<p>After reading the comments about the dough being runny, I reduced the milk to 1 cup and used five full cups of flour -  it made the dough much more workable.<\/p>","CommentId":5,"DateRated":"12\/09\/2009 15:35","GUID":"5abc9e34b11e427d89983162e9ebc8f4","MemberId":1409591,"Rating":4,"ScreenName":"blondie478","SubmittedDate":"12\/09\/2009 15:35"},{"Comment":"","CommentId":6,"DateRated":"08\/02\/2009 19:26","GUID":"80ef45e2e7804c3992af330da75e4038","MemberId":4317704,"Rating":1,"ScreenName":"pinkd78","SubmittedDate":"08\/02\/2009 19:26"},{"Comment":"<p>These are the worst kind of donuts and I will never try them again!  I had to add and add and still add more flour to get it to the right consistency.<\/p>","CommentId":7,"DateRated":"","GUID":"67C2408B73034F79B97A5AD837B11067","MemberId":712440,"Rating":0,"ScreenName":"rosebudh74","SubmittedDate":"01\/08\/2009 12:47"},{"Comment":"<p>These are good but seem like yeast rolls with icing, not doughnuts. Also, the dough is so wet, it is pourable--I don't know how much more flour I had to add to pat them out--forget the rolling pin. Very, very messy.<\/p>","CommentId":8,"DateRated":"11\/18\/2008 14:28","GUID":"C0CB48087C4640A48FFEA177A3CE5EEE","MemberId":861741,"Rating":3,"ScreenName":"BrendainPa","SubmittedDate":"11\/18\/2008 14:31"},{"Comment":"","CommentId":9,"DateRated":"08\/02\/2007 19:19","GUID":"AFE1DC1B96DD4D38BD2AF20CB5A3A269","MemberId":887218,"Rating":3,"ScreenName":"KristiJo","SubmittedDate":"08\/02\/2007 19:19"},{"Comment":"","CommentId":10,"DateRated":"06\/04\/2007 15:31","GUID":"E4C4C6B49DD44ECFB05E662D4EBF9E24","MemberId":1204865,"Rating":5,"ScreenName":"Mary","SubmittedDate":"06\/04\/2007 15:31"},{"Comment":"","CommentId":11,"DateRated":"03\/04\/2006 22:42","GUID":"6847e81921f242d5ba27644494fb087e","MemberId":1210677,"Rating":5,"ScreenName":"Mamabuzz","SubmittedDate":"03\/04\/2006 22:42"},{"Comment":"","CommentId":12,"DateRated":"03\/01\/2006 11:26","GUID":"A96F0DA31D3FBA4D4A3B39E2CC178C6C","MemberId":85216,"Rating":5,"ScreenName":"tmreb","SubmittedDate":"03\/01\/2006 11:26"}]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls &amp; Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. 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