Spicy Raised Baked Donuts

From Leona Wilson.

Ingredients

• 1 cup milk
• 1/2 cup Sugar
• 1 teaspoon Salt
• 1/3 cup Oleo
• 1/2 cup warm water
• 2 pkg Dry yeast
• 2 eggs (Room Temp) Beaten
• 4 1/2 to 5 cups Flour
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1 cup (melted) oleo
• 1 Tablespoon Cinnamon
• 1 cup Sugar
• The method separately says Brush with melted butter and later Dip in melted oleo.

Directions

1. Scald milk, add sugar, salt and oleo.
2. Cool to lukewarm. Measure warm water into large bowl. Add yeast stir until dissolved.
3. Add milk mixture, eggs, 2 cups flour and spices. Beat 2 minutes on medium speed.
4. Stir in enough flour to make a soft dough. Cover and let rise until double in bulk (60 min).
5. Punch down turn on lightly floured board. Roll to 1/2 inch thick Cut with donut cutter, place on greased baking sheet.
6. Let rise 30 minutes. Brush with melted butter. Bake at 425 for 10 minutes.
7. Cool slightly on wire Racks. Dip in melted oleo.
8. Combine sugar with cinnamon. Roll donuts in this mixture.
9. (THEN EAT)

Timing

• stir until dissolved; Beat 2 minutes on medium speed; enough flour to make a soft dough; rise until double in bulk (60 min); rise 30 minutes; bake 10 minutes; Cool slightly

Temperature

• Scald milk; Cool to lukewarm; warm water; eggs Room Temp; melted oleo and butter; 425; Cool slightly

Equipment

• saucepan and heat source, large bowl, stirring utensil, mixer, cover, floured board, rolling pin, donut cutter, greased baking sheet, pastry brush, oven, wire Racks, dipping and coating vessels

Transcription

Spicy Raised Baked Donuts Leona Wilson 1 cup milk 1/2 cup Sugar 1 teaspoon Salt 1/3 cup Oleo 1/2 cup warm water 2 pkg Dry yeast 2 eggs (Room Temp) Beaten 4 1/2 to 5 cups Flour 1/2 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1 cup (melted) oleo 1 Tablespoon Cinnamon 1 cup Sugar The method separately says Brush with melted butter and later Dip in melted oleo. Scald milk, add sugar, salt and oleo. Cool to lukewarm. Measure warm water into large bowl. Add yeast stir until dissolved. Add milk mixture, eggs, 2 cups flour and spices. Beat 2 minutes on medium speed. Stir in enough flour to make a soft dough. Cover and let rise until double in bulk (60 min). Punch down turn on lightly floured board. Roll to 1/2 inch thick Cut with donut cutter, place on greased baking sheet. Let rise 30 minutes. Brush with melted butter. Bake at 425 for 10 minutes. Cool slightly on wire Racks. Dip in melted oleo. Combine sugar with cinnamon. Roll donuts in this mixture. (THEN EAT) stir until dissolved; Beat 2 minutes on medium speed; enough flour to make a soft dough; rise until double in bulk (60 min); rise 30 minutes; bake 10 minutes; Cool slightly Scald milk; Cool to lukewarm; warm water; eggs Room Temp; melted oleo and butter; 425; Cool slightly saucepan and heat source, large bowl, stirring utensil, mixer, cover, floured board, rolling pin, donut cutter, greased baking sheet, pastry brush, oven, wire Racks, dipping and coating vessels [A complete two-surface handwritten recipe with two unreadable deletions.]

Arwilda’s edits

Arwilda’s note: Changed “No edit records.” to “One ingredient line below Nutmeg and one word before double in bulk are crossed out.”. Add deletion edit records for both strikeouts, leaving their original text unresolved.

Needs review

Uncertain crossed-out ingredient after 1/2 teaspoon Nutmeg: Separate handwritten line is heavily crossed out; original ingredient unreadable.

Uncertain crossed-out word before double in bulk: A word at start of rise-result line is crossed out; reading cannot be established.

Uncertain uncertainties: The cross-outs remain unreadable; the relationship between Brush with melted butter and the listed melted oleo is also unclear. Candidates: “The cross-outs remain unreadable; the relationship between Brush with melted butter and the listed melted oleo is also unclear.”.