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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 30 |
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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)
| 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 |
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