Doughnuts, an old-fashioned treat, are never quite as good when store-bought. Try them homemade!


  • 1 ¾ ounces fresh yeast
  • 1 ½ cups warm water
  • 1 Tbsp. sugar
  • 3 eggs
  • ½ cup oil
  • ½ cup sugar
  • ½ cup non dairy creamer
  • 1 tsp. Vanilla extract
  • 1 tsp. Grated lemon peel
  • 6 to 7 cups of flour
  • Oil for frying
  • Confectioners' sugar


Use: 2-quart pot
Yields: 5 to 6 dozen doughnuts

In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-½ hours.

Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.

Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.

Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.