RAISED DOUGHNUTS:

Yield: Makes about 2 dozen medium.

Ingredients

• 3¼ cups flour;
• ½ teaspoon nutmeg;
• ¼ cup water;
• 3/4 cup sugar;
• 1 cup milk;
• 1 teaspoon salt;
• 1 package dry yeast, or compressed yeast;
• 1 egg;
• 2 tblspoons shortening;

Directions

1. Scald milk and cool until lukewarm (80 to 82-degree).
2. Dissolve yeast and ¼ cup sugar in lukewarm water.
3. Sift flour before and after measuring. Add dissolved yeast and sugar to milk. Mix well. Add about ½ the flour or enough to make a good sponge and beat thoroughly. Cover and allow to rise in a warm place until very light, about 45 min.
4. Add remaining sugar, nutmeg, salt, and slightly beaten egg to sponge. Add melted shortening. Add remainder of flour gradually and beat after each addition. Turn onto lightly floured board and knead until smooth and elastic.
5. Place in bowl and allow to rise in warm place until double in bulk, about 1½ hours. Turn onto lightly floured board and roll lightly to about ½ in. thickness. Cut with floured doughnut cutter. Cover and let rise until light about 45 min.
6. Drop into hot fat, placing top surface down into fat first. Turn as soon as doughnut rises to top of fat. Fry until well browned on both sides. Put on absorbent paper to drain. Doughnuts may be dusted with powder or granulated sugar or coated with powdered sugar icing before serving.

Timing

• about 45 min.; about 1 1/2 hours; about 45 min.

Temperature

• lukewarm (80 to 82-degree); warm place; hot fat

Equipment

• bowl; floured board; doughnut cutter; absorbent paper

Transcription

PAGE 7 (D)