Our directory is intended as a resource for people with peanut and nut allergies. It contains foods, helpful products, and much more.
- What is a Peanut Allergy
- Foods to Avoid
- The Allergic Reaction
- Recognizing and Treating Anaphylaxis
- Epinephrine Auto-Injectors
- Medical ID Bracelets
- Support Groups
Peanut Free and Nut Free
Other Food Allergies
Homemade Doughnuts (so yummy)
I've made these doughnuts for many years. It's fairly easy (just takes time) and so delicious!
5 cups all-purpose Flour
1/2 cup sugar
1 tsp salt
2 packages active dry yeast
1 3/4 cups very warm milk (120*-130*) (I recommend 120*)
1/3 cup shortening
vegetable oil (I usually use canola oil)
Mix 2 cups of flour, 1/2 c sugar, salt and yeast in a large bowl. Add milk, shortening and eggs. Beat on low speed for 1 minute, scraping bowl frequently. Beat on medium speed for 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. cover and let rise in warm place for 50-60 minutes until double. (dough is ready if indentation remains when touched.)
Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2 inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough and repeat cutting. Cover doughnuts and let rise 30-40 minutes or until double.
Heat oil (1 1/2 to 2 inched deep) in Dutch oven to 350*. [I use an electric skillet.] slide doughnuts into hot oil with a wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels. Roll or shake in sugar, or sugar/cinnamon or powedered sugar.
My husband is an officer and has taken these in to work and the other officers thought they were the best doughnuts.
Also, you can cut them with a biscut cutter and make filled doughnuts.
I hope you enjoy this reciepe.
Son, 3 1/2, PA
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