Keeping the Tradition Alive: My Grandmother’s Irresistible Twisted Doughnuts Recipe

There’s something truly special about keeping family traditions alive, especially in the form of recipes passed down through generations. One of my most cherished family recipes is my grandmother’s homemade doughnuts. While they require a bit of practice and patience, the end result is absolutely worth every minute. Imagine a golden, crispy exterior with a tender, melt-in-your-mouth interior—this isn’t just any doughnut, it’s a taste of family tradition.

My grandmother’s doughnut recipe began as an attempt to recreate the beloved doughnuts from a bakery she adored. Starting with a Betty Crocker recipe as her base, she experimented until she achieved the perfect texture and flavor. Her secret? Treating the dough like a laminated pastry by folding in a thin layer of salted butter. This technique creates a beautifully layered doughnut that’s crispy on the outside yet soft and airy inside. A simple glaze of confectioner’s sugar completes this delightful treat, adding just the right amount of sweetness. Alternatively, for a different topping, dip the doughnuts in a simple cinnamon-sugar mixture.

Because these doughnuts take some time to make, my grandmother would usually save them for the holidays, when family gathered from near and far. That way, she had plenty of extra hands in the kitchen—it truly takes a village to turn out a quadruple batch of fresh doughnuts! As always, she ran the frying station while her helpers quickly dipped each hot doughnut into the glaze. Leftovers were rare, but if you have any, they stay wonderfully crispy for up to 48 hours. Just pop them in a toaster oven at 350°F for five minutes, and they’ll taste as good as fresh.

Tips for Making the Perfect Homemade Doughnuts

If you’re ready to try your hand at this family recipe, here are some tips to make the process easier and ensure your doughnuts turn out just right.

Use Plenty of Yeast

These doughnuts need a robust rise, so use two packets of active-dry Fleischmann's Yeast, or about 14 grams. This amount of yeast makes the dough rise beautifully, perfect for those who may be new to working with yeasted dough. Be sure to buy active dry yeast, which needs to be bloomed first, rather than instant yeast. Blooming allows you to check that the yeast is active and alive before combining it with other ingredients, which is especially helpful in recipes with longer proofing times.

Monitor Oil Temperature

Achieving the right cooking temperature is crucial. Use a candy thermometer to keep your oil around 350°F to 365°F. Too hot, and the outside will brown too quickly, leaving the inside undercooked. Too low, and you’ll end up with soggy, oily doughnuts. Getting the temperature just right will give you a doughnut that’s evenly cooked and perfectly golden.

Work in Batches

For better timing and efficiency, I recommend rolling out your doughnut twists in small batches and frying them in the same order. This way, each doughnut goes into the fryer before it has a chance to overproof, ensuring the ideal texture and rise.

Ingredients for the Dough

• 1 1/2 cups whole milk

• 1/2 cups granulated sugar, plus 1/2 teaspoon

• 1/2 teaspoon table salt

• 2 large eggs

• 1/2 cup softened shortening, plus another teaspoon for greasing the bowl

• Two 7 gram packages active-dry yeast, Fleischmann's

• 7 cups of all-purpose flour

• 6 tablespoons softened salted butter

• 48 oz canola or vegetable oil

Ingredients for the Glaze

• 1 lbs confectioner’s sugar

• 1/2 cup water

Special Equipment

• Seven quart mixing bowl

• Dutch oven

• Pastry or bench scraper

• Rolling pin

• Offset spatula

• Candy thermometer

• Three full-size baking sheets with matching wire racks

• Metal tongs

Makes 34-36 Doughnut Twists

Directions for Dough

1. In a small bowl, combine 1/2 teaspoon of granulated sugar, two packets of yeast, and 1/2 cup of warm water (below 110°F). Let it sit for 5–10 minutes until the mixture foams and blooms.

2. In another small bowl, mix the sugar with warm milk and microwave on high for two minutes, until the milk is scalding and the sugar is dissolved. Pop this mixture into the freezer for five minutes to cool it down to a lukewarm temperature.

3. In a large seven-quart mixing bowl, combine the bloomed yeast mixture with the cooled milk and sugar mixture. Whisk in the eggs until smooth. Add small flakes of softened shortening using a butter knife, along with three cups of flour.

4. Stir until a sticky dough begins to form. Gradually add one more cup of flour at a time until you reach six cups. You may need an extra half cup, depending on the humidity. Save any leftover flour to add as you knead.

5. Lightly dust a clean counter with some of the remaining flour. Transfer the dough onto the floured surface and knead for 15–20 minutes until it’s soft and supple, adding small amounts of flour as needed to keep it from sticking. Rub some flour on your hands to make it easier. The most I have ever seen being used for this recipe is 7 cups of all-purpose flour.

6. Clean the mixing bowl and apply a thin layer of shortening inside. Place the dough back in the bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 1/2 to 2 hours. (The oven or microwave with just the light on works great!)

7. After the first rise, punch down the dough, then allow it to rise again for another 30–45 minutes.

8. Dust your counter with a bit more flour. Transfer the dough onto the counter and cut it in half with a knife or bench scraper. Place one half back in the bowl, covered with the damp towel, while you work with the first portion.

9. Fill a Dutch oven with about two inches of canola or vegetable oil, and heat it over medium until it reaches 350°F–365°F. If the oil gets hotter, the doughnuts will cook too quickly and may burn.

10. Roll the dough into a 13x9-inch rectangle. Using the offset spatula, spread three tablespoons of salted butter evenly over the surface, then fold it in half, pinching the edges together. Use the bench scraper to cut the dough into 16–18 strips. To make even strips, start by marking the center and keep halving each section until they’re about 3/4 inch wide. Repeat the same process for the second portion of dough.

11. Take each strip of dough, hold it with both hands, and twist by rotating in opposite directions. Then, loosely tie it into a knot. Place the twisted doughnuts on a baking sheet lined with wax or parchment paper, ensuring they have enough space to proof for a third time. Three full-size sheet trays should do the trick.

12. By the time all the doughnuts are twisted, the first batch should have completed their third proof. Begin frying with these. Cook each doughnut for about one minute per side, until golden brown. Between batches, monitor the oil temperature to keep it within the optimal range of 350°F–365°F.

Directions for Glaze

1. In a medium bowl or saucepan, gradually combine the confectioners' sugar and water. Again, you may not need to use the full half cup of water. Whisk until smooth. The glaze should have the consistency of crepe batter.

2. As each batch of doughnuts comes out of the oil, let them drain briefly by tapping them on the side of the Dutch oven. Then, transfer them to the pot of glaze, flipping each doughnut a few times to fully coat. This process works best with two people—one frying while the other handles the glazing.

3. Move the glazed doughnuts to a wire rack set over a sheet tray. Enjoy them while they’re hot and fresh!