Raised Doughnuts

Ingredients

• 1 package dry yeast;
• ½ cup luke warm water;
• ½ cup undiluted milk;
• ¼ cup fat; or shortening;
• 3/4 cup sugar;
• 3 eggs;
• 2 teaspoon salt;
• 1 teaspoon nutmeg;
• 5 cups flour (about);

Directions

1. Dissolve yeast in the water in a large bowl.
2. Melt shortening in small pan, add the milk and he at to lukewarm.
3. Add sugar and eggs; beat lightly.
4. Add salt and nutmeg,gradually beat in flour to make soft dough;
5. Cover and let rise until double in bulk.
6. Knead 5 minutes.
7. Roll out to ½ inch thickness-and cut with doughnut cutter.
8. Let rise until doubled.
9. Fry in deep fat 37? degree until brown on both sides About 2 minutes on each side.

As written

PAGE 3 (D)

Ingredients

• 1 package yeast: 1/2 cup lukewarm water
• 1/2 cup undiluted evaporated milk: 1/4 cup fat.
• 3/4 cup sugar: 3 eggs: 2 1/2 teas. salt.
• 1 teaspoon nutmeg
• 5 cups sifted flour.

Directions

1. Dissolve yeast in water in large bowl:
2. Melt shortening in small pan.
3. Add milk and heat to lukewarm.
4. Add. sugar + eggs; beat lightly; Add salt + nutmeg;
5. Gradually beat-in flour to make soft dough.
6. Cover and let rise until doubled. knead 5 Minutes
7. Roll out 1/2 in thick and cut with doughnut cutter. Let rise until doubled.
8. Fry in deep fat (hot) until Brown on both sides.

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.

As written

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