Week of December
9, 2001
DOUGHNUTS (RAISED)
| 3 pkg. yeast | 1/2 C. sugar |
| 1/2 C. warm water | 4 to 6 t shortening |
| Pinch sugar | 8 C. flour, sifted |
| 2 C. milk | 2 eggs |
| 2 tsp. salt | Sprinkle of nutmeg (optional) |
Dissolve yeast in warm water (115 degrees) with a pinch of sugar and let rise until full. In warm milk, dissolve salt, sugar and shortening. Remove from heat and add half of flour; mix well. Add yeast and slightly beaten eggs. Beat well and add rest of flour and pinch of nutmeg (If desired) Let rise double in bulk. Punch down and roll out half of dough on board. Cut out doughnuts with doughnut cutter and let rise until double on waxed and oiled paper. Fry in deep hot oil (380 degrees) until golden brown. Follow the same directions for remaining half of dough.
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