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Raised Doughnuts
Make Plenty, They are Gone Fast! |
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3 pkg. yeast
1/2 cup warm water (110-115 degrees F.)
1 cup sugar
13 cups flour
4 tsp. salt
2 cups milk (scalded)
1/2 cup shortening (Crisco)
2 cups cold water
2 tsp. nutmeg
12 egg yolks or 6 eggs, well-beaten (best with egg yolks)
Glaze-
1 Tbls. butter
2 cups powdered sugar
1 tsp. vanilla
1 Tbls. cornstarch
Boiling water
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Add the scalded milk to the sugar, salt, and shortening and cool.
Soak the yeast in 1/2 cup warm (110-115 degree F.) water.
Add 6 cups flour to the milk and mix well. Then add the yeast mixture. Next add the cold water.
Add 1 cup (12) egg yolks to the above mixture. Mix.
Add remaining flour.
Put out onto a floured board and knead for 10 minutes. Place in a greased very large bowl. I use a big stainless steel bowl. Cover and let raise for 2 hours or till doubled in size. Punch dough down and let raise about 1 1/2 hours more.
Roll to about 1/2 inch thickness. Cut, using a large doughnut cutter and cut the center hole a little larger with a pill bottle lid or something. Place the cutout doughnuts on a well-floured cookie sheet.
Let rest about 45 minutes and fry in 380 degree F. oil.
Sugar or glaze the doughnuts. The sugared ones freeze well. This can be halved as this recipe makes about 5 dozen. From start to finish this will take you about 5 hours!
Glaze-
Mix all together adding boiling water to thin to glaze consistency.
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Preparation Time: 5 hours |
Serves: 5 dozen |
| Recipe Origin: United States |
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Submitted by: |
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Cakelady
South Dakota
United States |
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| This recipe has been viewed 8279 times. |
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