1 pkg active dry yeast 1/4 cup sugar
1/4 cup warm water 1 tsp salt
3/4 cup milk, scalded 2 eggs, well beaten
1/2 cup butter 4 cups sifted flour
Soften yeast in water. Combine milk, butter, sugar and salt. Cool to lukewarm. Add eggs and yeast to milk mixture. Mix well. Add half the flour. Beat until smooth. Add remaining flour; beat well. Cover. Chill overnight. Turn onto floured board. Roll 1/4" thick. Cut for doughnuts or as desired. Let rise about 35 minutes, until almost doubled in bulk. Fry in deep fat at 375* until brown.
NOTE: Dough will keep for up to 4 days. 2-1/2 to 3 dozen doughnuts.
(Favorite Recipes - Casseroles)
1/4 cup warm water 1 tsp salt
3/4 cup milk, scalded 2 eggs, well beaten
1/2 cup butter 4 cups sifted flour
Soften yeast in water. Combine milk, butter, sugar and salt. Cool to lukewarm. Add eggs and yeast to milk mixture. Mix well. Add half the flour. Beat until smooth. Add remaining flour; beat well. Cover. Chill overnight. Turn onto floured board. Roll 1/4" thick. Cut for doughnuts or as desired. Let rise about 35 minutes, until almost doubled in bulk. Fry in deep fat at 375* until brown.
NOTE: Dough will keep for up to 4 days. 2-1/2 to 3 dozen doughnuts.
(Favorite Recipes - Casseroles)
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