If you’ve ever had an Amish donut, you already know they’re unlike anything from a grocery store. Light, pillowy, and coated in a sweet glaze that melts in your mouth — these classic treats come from the heart of Amish baking traditions. And the best part? You can make them right in your own kitchen with simple ingredients and a bit of love.
Today I’m walking you through how to make authentic Amish donuts from scratch — the same kind you’d find at a country fair or local Amish bakery. So tie on your apron and get ready for the best homemade donuts you’ve ever had!
🥣 Ingredients You’ll Need
This recipe makes about 3 dozen deliciously soft donuts:
For the Dough:
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3 large eggs
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6 cups all-purpose flour
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2 cups warm water (about 110°F)
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2 tbsp salt
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4 tbsp active dry yeast (or 2 cakes of compressed yeast)
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½ cup sugar
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½ cup lard or shortening
For the Glaze:
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1½ cups powdered sugar
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2 tsp light corn syrup
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1 tsp vanilla extract
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2–3 tbsp hot water
Tip: Lard gives the dough that rich, traditional flavor — but shortening works just fine too!
👩🍳 How to Make Amish Donuts — Step by Step
1. Activate the Yeast
In a large mixing bowl, add warm water and sprinkle the yeast over it. Let it sit for about 5 minutes until it becomes foamy.
2. Mix the Dough
Whisk in the eggs, sugar, and lard (cut into small pieces). Slowly add flour and salt, stirring until a soft dough forms. It should be a little sticky, but not wet.
3. Let It Rise
Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled in size.
4. Roll & Cut
Turn the dough out onto a floured surface. Roll it to about ½ inch thickness. Use a donut cutter (or two round cutters) to shape your donuts. Don’t forget to save the holes!
5. Second Rise
Place the cut donuts on a tray. Cover and let them rise again for 30–45 minutes until puffy.
6. Fry the Donuts
Heat oil (about 2 inches deep) in a heavy pot to 350°F. Fry 2–3 donuts at a time, about 1–2 minutes per side, until golden brown. Let them drain on a paper towel-lined rack.
7. Make the Glaze
In a small bowl, whisk together powdered sugar, corn syrup, vanilla, and hot water until smooth.
8. Dip & Serve
Dip the warm donuts into the glaze and place them back on the rack to set. Now try to resist eating them all at once!
💡 Pro Tips for Perfect Amish Donuts
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Make sure your yeast is fresh! Old yeast = flat donuts.
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Don’t over-flour the dough. A slightly sticky dough gives the fluffiest texture.
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Keep oil temperature steady — 350°F is the sweet spot.
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Want an extra glossy glaze? Glaze while the donuts are still warm.
🥄 Serving & Storing
These donuts are best eaten fresh — preferably while they’re still warm and sticky. But if you do have leftovers, store them in an airtight container at room temp for up to a day. A quick 5-minute reheat in the oven helps bring them back to life.
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