Raised Doughnuts

(Pages 174-175 Farm Journal’s Best-Ever Recipes)

  • 3/4 cup milk
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 1/4 cup lukewarm water (110 to 115 )
  • 4 1/4 cup sifted flour
  • 1 teaspoon ground nutmeg
  • 1/3 cup butter-flavored Crisco
  • 2 eggs
  • 1 gal. Crisco oil
  1. Scald milk.
  2. Pour over sugar and salt in bowl.
  3. Cool to lukewarm (110 to 115 ).
  4. Sprinkle yeast over lukewarm water.
  5. Stir until dissolved.
  6. Add yeast, 2 cups of flour, and nutmeg to milk mixture.
  7. Beat well.
  8. Stir in shortening, then eggs.
  9. Add remaining flour, kneading in last portion on lightly floured surface.
  10. Place in greased bowl, turning once to grease top.
  11. Let rise in warm place until doubled.
  12. Turn out on floured board.
  13. Roll dough 1/3-inch thick; cut with doughnut cutter.
  14. Remove trimmings and form into ball. When doubled, roll out and cut.
  15. Let cut doughnuts rise until very light (30 to 40 minutes).
  16. Leave uncovered so crust will form.
  17. Pick up doughnuts with floured wide spatula and ease into deep hot oil (375 ).
  18. Fry until golden brown, turning once.
  19. Drain on paper towels.
  20. Makes 2 dozen.

Glaze for Doughnuts

1 1/2 cup powdered sugar
3 tablespoons boiling water

  1. Mix
  2. Dip slightly cooled doughnuts into warm glaze.
  3. Cool on rack with waxed paper underneath.