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“I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise.”
2hrs 30mins

Ingredients Nutrition


  1. Dissolve yeast in water.
  2. Add milk and shortening.
  3. Stir for 1 minute.
  4. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
  5. Stir in enough flour to form soft dough but do not knead.
  6. Cover and let rise in a warm place until doubled.
  7. Punch down and turn onto a floured surface.
  8. Roll out to 1/2 inch thickness.
  9. Cut with a 2.75 inch doughnut cutter.
  10. Place 2 inches apart on greased baking sheets and brush with butter.
  11. Cover and let rise in a warm place until doubled.
  12. Bake at 350F or 180C for 20 mins or until lightly browned.
  13. Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
  14. Stir over low heat until smooth (do not boil).
  15. Keep warm.
  16. Dip warm doughnuts one at a time into glaze and turn to coat.
  17. Drain on wire rack.
  18. Serve immediately.

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