Old-Fashioned New England Doughnuts Recipe
Ingredients
| Compressed yeast cake | 1 | |
| Shortening | 1⁄2 Cup (8 tbs) | |
| Warm water | 1 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Bread flour | 7 1⁄2 Cup (120 tbs) |
Directions
Soften yeast cake in water.
Meanwhile scald milk and when cool add softened yeast and 3 1/2 cups, flour and'beat until smooth.
Let stand about 3 hrs. in a warm place.
Cream the shortening with the sugar, add beaten eggs and beat well.
Add to yeast and flour mixture with enough extra flour—about 4 cups.—to make a dough stiff enough to handle.
Knead until elastic, set in a cool place to rise overnight.
In the morning knead well and let rise until double in bulk.
Take 1/3 of the dough at a time and roll out on a floured board 1/3 in. thick.
Shape with a doughnut cutter.
Lay on a slightly floured board and let rise until double in bulk—about 45 min.
Then fry in hot deep fat at 350° F. until brown.
Drain on absorbent paper.
Meanwhile scald milk and when cool add softened yeast and 3 1/2 cups, flour and'beat until smooth.
Let stand about 3 hrs. in a warm place.
Cream the shortening with the sugar, add beaten eggs and beat well.
Add to yeast and flour mixture with enough extra flour—about 4 cups.—to make a dough stiff enough to handle.
Knead until elastic, set in a cool place to rise overnight.
In the morning knead well and let rise until double in bulk.
Take 1/3 of the dough at a time and roll out on a floured board 1/3 in. thick.
Shape with a doughnut cutter.
Lay on a slightly floured board and let rise until double in bulk—about 45 min.
Then fry in hot deep fat at 350° F. until brown.
Drain on absorbent paper.
Chef
