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“Adapted from Jeanie”
2hrs 4mins

Ingredients Nutrition


  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.
  3. Mix for a few minutes at low speed, or stirring with a wooden spoon.
  4. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
  5. Knead for about 5 minutes, or until smooth and elastic.
  6. Place the dough into a greased bowl, and cover.
  7. Set in a warm place to rise until double.
  8. Dough is ready if you touch it, and the indention remains.
  9. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
  10. Cut with a floured doughnut cutter.
  11. Let doughnuts sit out to rise again until double.
  12. Cover loosely with a cloth.
  13. Melt butter in a saucepan over medium heat.
  14. Stir in confectioners' sugar and vanilla until smooth.
  15. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  16. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C).
  17. Slide doughnuts into the hot oil using a wide spatula.
  18. Turn doughnuts over as they rise to the surface.
  19. Fry doughnuts on each side until golden brown.
  20. Remove from hot oil, to drain on a wire rack.
  21. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.
  22. Keep a cookie sheet or tray under racks for easier clean up.

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