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Pennsylvania Dutch Square Doughnuts or Donuts Recipe

This recipe for Pennsylvania Dutch square doughnuts has a delicious honey glaze.

Trivia: According to Wikipedia, the doughnut or donut appears in many countries around the globe and comes in a variety of shapes and sizes.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Pennsylvania Dutch Square Doughnut Recipe

This recipe contains yeast.

Ingredients for Donuts

1 package granular yeast
1/2 cup of water, lukewarm
1 teaspoon sugar (first amount)
1/2 cup milk, scalded
1/4 cup sugar (second amount)
1/4 cup shortening, margarine, butter or oil
1 teaspoon salt
1 teaspoon cinnamon
1 cup raisins
1 egg
2 1/2 or more cups of flour

Ingredients for Glaze

2 tablespoons of honey
1/8 teaspoon salt
2 cups icing sugar or confectioner's sugar
7 tablespoons of boiling water


Prepare the yeast by dissolving it in the lukewarm water, to which the sugar has been added. Stir slightly and allow to sit for ten minutes. At that time, the mixture will be frothy.

Place the scalded milk into a large beater bowl. Add the remaining sugar, your oil or fat, salt, cinnamon and raisins. Stir and allow to cool until it is lukewarm. Add the egg and beat it in. Add the yeast liquid along with 2 1/4 cups of the flour. Beat for five minutes. You will do well to use a good beater like the KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White.

Scrape down the sides of your mixing bowl. Cover and allow the doughnut dough to rise for about two hours. At that time, punch it down and turn out onto a kneading board that you have floured with the remaining flour. Knead this 100 times, using extra flour if needed.

Roll this dough out so it is 1/3 of an inch thick. Using a square cutter, cut out squares that are three inches. Re-roll the scraps and cut them also. Place the squares on a board and allow them to rise until they are double in size. This takes about ninety minutes.

Towards the end of the rising time, prepare the honey glaze by mixing together all of the glaze ingredients. Set aside.

Heat cooking oil in a pot or pan to a temperature of 375°. The oil should be at least three inches deep.

Lift the donuts one at a time and place them in the hot oil. Fry two or three at a time, turning them over when they become golden on the bottom. Both sides turn brown in about three minutes.

Remove your donuts from the hot oil with a slotted spoon, and allow them to drain on paper towelling.

After draining, place the Pennsylvania Dutch Square Doughnuts on cake racks and allow them to partially cool. While still somewhat warm, dip the donuts into the prepared glaze and allow them to continue cooling on the cake rack.

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