Makes approximately 20 doughnuts
| INGREDIENTS: |  |
3/4 cups milk
1/4 cup sugar
1 teaspoon salt
1/4 cup margarine
1/4 cup warm water
1 package yeast
1 egg (beaten)
3 and 1/4 cups unsifted flour | |
| INSTRUCTIONS: | |
Scald milk: stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large warm mixing bowl. Sprinkle or crumble the yeast: stir until dissolved. Add lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover: let rise in warm place, free from draft, until doubled in bulk, about one; hour.
Punch dough down. Roll out about 1/2 inch thick. Cut with a 2 1/2 inch doughnut cutter. Place on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Handle doughnuts as little as possible to prevent falling.
Heat vegetable oil to 375 degrees in a deep fryer.
Fry to a light tan color (approximately 1-1/2 – to 2 to minutes). Turn over and fry to a light brown on both sides. Take out and place on paper towel. Prepare doughnut glaze; 1/3 cup milk, 2 cups of sifted powdered sugar and 1 teaspoon of vanilla in a mixing bowl. Mix. Prepare as needed. Dip the doughnuts in the glaze and allow to drain on wire rack.
For larger batch recipes (80 doughnuts)
3 cups milk
l cup sugar
4 teaspoons salt
l cup margarine
4 packages yeast
4 eggs (beaten)
12 cups flour | |
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