Roxy Do-nuts
These **Roxy Do-nuts** are classic baking-powder doughnuts (no yeast needed). Roll the dough, cut, and fry at 365°F for golden, tender homemade doughnuts in minutes.
Finish them simply with powdered sugar, cinnamon sugar, or a quick glaze for an old-fashioned treat.
Roxy Do-nuts
Ingredients
- 2/3 cup sugar
- 3 tablespoons melted shortening
- 2 eggs
- 4 teaspoons baking powder
- 4 cups flour
- 2/3 cup milk
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon nutmeg
Instructions
- Heat frying fat or oil to 365°F.
- Sift together flour, baking powder, salt, sugar, and nutmeg.
- Stir in melted shortening.
- Beat eggs; stir in milk and vanilla. Combine with dry mixture and knead lightly to form a dough.
- On a well-floured board, roll dough about 1/4-inch thick and cut with a doughnut cutter.
- Fry in deep hot fat at 365°F until golden, about 4–5 minutes total (turn once). Drain on paper towels.
Roxy Do-nuts FAQ
Are these yeast doughnuts?
No—these are baking powder (cake-style) doughnuts, so they’re quicker and don’t require rising time.
Why do I need to keep the oil at 365°F?
Correct temperature prevents greasy doughnuts and helps them brown evenly. Too cool absorbs oil; too hot browns too fast.
Do I need a doughnut cutter?
It helps, but you can use two round cutters (one large, one small) or cut holes with a bottle cap.
How should I store homemade doughnuts?
Doughnuts are best eaten fresh. Store airtight for one day at room temperature or freeze unfrosted doughnuts.