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Raised Doughnuts

Ingredients: 1/3 Cup(s) milk; warmed 1 Package(s) dry yeast 16 Tablespoon(s) water 1/4 Cup(s) vegetable shortening 4 43/249 Ounce(s) sugar 2 eggs 2 54/625 Pound(s) all purpose flour 163/625 Ounce(s) salt 1 1/4 Teaspoon(s) mace 1 vegetable oil; for frying Directions: Put the warm milk in a mixing bowl and add the yeast; stir and let dissolve for about 5 minutes. Put the water in a small saucepan and bring to a boil. Add the shortening and 1/2 cup sugar, stir until they have dissolved, and remove from the heat. When the water mixture has cooled to warm, add the yeast mixture. Stir in the eggs and 2 cups flour. Beat well. Add 2 more cups flour and the salt and mace. Stir until well mixed. Add only enough more flour to make a manageable dough; it should be very soft. turn onto a lightly floured board and knead until smooth and elastic. Place in a large greased bowl, cover and let rise until double in bulk. Punch down and put the dough on a lightly floured surface. Roll it out to 1/2 inch thick, and then cut out doughnuts using a 2 inch cutter. Place the doughnuts on a piece of waxed paper about 1 inch apart. Let rise until light, about 1 hour. Heat the oil to 365-375F . Fry until golden on each side. Remove and pat free of excess oil on paper towels. Roll in the remaining 1 cup of sugar. Or let cool and coat with a sugar glaze. Doughnut Glaze: Mix 2 cup powdered sugar with 1/3 cup hot water. Stir until smooth. Put the glaze in a shallow bowl. While doughnuts are freshly made and hot, dunk all sides of each doughnut in the glaze. If the glaze thickens, thin out with a tsp of hot water. Contributor: The Breakfast Book (Marion Cunningham)
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