In a large saucepan bring just to boiling point 1-1/2 cups milk. Remove from heat and stir in -
1/3 cup shortening 2 tsp salt
1/4 cup sugar 2 tsp nutmeg
1/4 tsp cinnamon (opt)
When lukewarm add -
4-3/4 cups sifted flour
2 large eggs, well beaten
2 cakes yeast (compressed or dry) softened in 1/4 cup lukewarm water.
Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is double in bulk, 50 to 60 minutes.
Turn dough onto well floured board, turning 2 or 3 times to make a soft ball. (Dough will be soft.)
Roll dough lightly, avoiding stretching, until about 1/2" thick. Cut into doughnuts with a 3" cutter.
Place rings carefully 2" apart on greased baking sheets. Brush doughnuts with melted butter or margarine and let rise in a slightly warm place until double in bulk, about 20 minutes.
Bake in preheated 425* oven for 8 to 10 minutes until a deep golden brown.
As soon as doughnuts are removed from oven, brush again with butter or margarine and roll in granulated sugar.
Makes 2-1/2 to 3 dozen doughnuts.
(Ruralite Magazine)
1/3 cup shortening 2 tsp salt
1/4 cup sugar 2 tsp nutmeg
1/4 tsp cinnamon (opt)
When lukewarm add -
4-3/4 cups sifted flour
2 large eggs, well beaten
2 cakes yeast (compressed or dry) softened in 1/4 cup lukewarm water.
Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is double in bulk, 50 to 60 minutes.
Turn dough onto well floured board, turning 2 or 3 times to make a soft ball. (Dough will be soft.)
Roll dough lightly, avoiding stretching, until about 1/2" thick. Cut into doughnuts with a 3" cutter.
Place rings carefully 2" apart on greased baking sheets. Brush doughnuts with melted butter or margarine and let rise in a slightly warm place until double in bulk, about 20 minutes.
Bake in preheated 425* oven for 8 to 10 minutes until a deep golden brown.
As soon as doughnuts are removed from oven, brush again with butter or margarine and roll in granulated sugar.
Makes 2-1/2 to 3 dozen doughnuts.
(Ruralite Magazine)
Comments
Post a Comment