Eskimo Donuts Recipe

Eskimo Donuts Recipe

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If you follow me on Instagram you might eskimohave seen that I made Eskimo Donuts last week. Where I live, Eskimo Donuts are a staple. Eat them with your chili or soup. Put your taco toppings on them, cover them in cinnamon sugar, dip them in maple syrup, or just eat them plain. They are a favorite for sure.

After posting my instagram photo I got a couple requests for the recipe. My big secret to this recipe, though, is that it doesn’t really have a recipe. You can use whatever bread recipe you already use. It’s just bread…in donut form, fried to yumminess.

Now for those of you who don’t already have a tried and true bread recipe, feel free to use mine. If you have any questions about it go ahead and ask! And if you aren’t a bread maker don’t feel scared about making this recipe…it is really easy.

Eskimo Donuts

 

Ingredient List

  • 2 TBSP yeast (instant)
  • 2/3 cup sugar
  • 2 cups warm water
  • 1/4 tsp salt
  • 1/4 cup oil
  • 5 cups flour
  • additional oil for frying (about 4 cups)

Directions

  • Combine yeast, sugar, and warm water. If you are not using instant yeast follow the instructions for that. If you are using instant yeast just stir those three ingredients together until completely dissolved.
  • Add oil and salt. Stir.
  • Add flour in one cup at a time. After the 3rd or 4th cup you will need to use your hands to mix. Use more or less flour to get the right consistency which is stretchy and slightly (just slightly) sticky.
  • Let rise for one hour or until at least double in size.

Making the Donuts

  • Heat oil in frying pan on the stove. Should be hot enough that when a piece of dough is dropped into it it starts bubbling right away.
  • With greased hands, make into baseball size ball and flatten with your hands.
  • Make 7 holes by pinching the dough: one in the middle, 6 around that.
  • Hang on side of bowl to get air dried just a bit.
  • Drop into hot oil. When the holes start to look a little brown around the edges flip the donut. Once browned on both sides remove and let cool on paper towels.

Baker’s Notes:

  • I always stir my dough with a fork until it becomes too hard to stir, when I switch to stirring with my hand.
  • Cover dough with a towel while it rises and set it in a warm place. I always set it on my oven.
  • Cover your hands in Crisco shortening while forming the donuts. This will make them far easier to work with.
  • Use any deep pan or pot to heat your oil in.
  • Test your oil temperature by dropping a small amount of dough into the oil. If it bubbles immediately the oil is ready. If not, leave the dough in until it bubbles and comes to the top of the oil. That is when you are ready to start frying your donuts.

I hope you try these! Let me know if you do and if you like them! Have any questions about my recipe? Ask!


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10 thoughts on “Eskimo Donuts Recipe

    1. I am learning that many areas have their own version of this treat…each with a different interesting name! Thanks for stopping by!

  1. Fun recipe! I think my folk’s would love this and it looks a lot like what we used to make when my son was in Scouts, but usually with the Rhodes dough. I’m sure this is much better.

    I came from Sharing Cree on FB, but when I saw you were WordPress, hoped to find a “follow” button, but I didn’t see one…

    1. Thanks for stopping by! And thanks for bringing the follow button to my attention. I will look into that right now!

        1. Just wanted to thank you again for noticing this and letting me know! I (think) the problem is fixed now with a couple ways to follow me and the blog now on the sidebar!

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