Raised Doughnuts Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Milk/10 tablespoon evaporated milk and 10 tablespoon water1 1⁄4 Cup (20 tbs)
 Fresh yeast cake1⁄4 Ounce
 Granulated sugar3⁄4 Cup (12 tbs)
 Sifted all purpose flour4 1⁄2 Cup (72 tbs)
 Butter/Margarine3 Tablespoon
 Egg1 , well-beaten
 Nutmeg1 1⁄2 Teaspoon
 Salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3239 Calories from Fat 518

% Daily Value*

Total Fat 59 g90.8%

Saturated Fat 32.8 g163.8%

Trans Fat 0 g

Cholesterol 336.5 mg112.2%

Sodium 2140.4 mg89.2%

Total Carbohydrates 599 g199.8%

Dietary Fiber 17.3 g69.3%

Sugars 168.8 g

Protein 75 g149.8%

Vitamin A 33.3% Vitamin C 0.39%

Calcium 45.9% Iron 153.3%

*Based on a 2000 Calorie diet

Directions

Scald the milk; turn into a medium bowl; then cool to lukewarm (about 85°F.).
Crumble the yeast, and add with 1 tablesp of the sugar to the lukewarm milk; stir until dissolved.
Add 1 1/2 c of the flour, and beat well with a hand beater, or electric beater at high speed.
Cover with a clean towel, and let rise in a warm place (80°-85°F.) about 1 hr.
Work the butter with a spoon, until fluffy and creamy.
Add the remaining sugar while continuing to work with a spoon until light.
Add the egg, nutmeg, and salt; then stir into the yeast mixture.
Add the remaining 3 c flour, and place in well-greased bowl.
Brush dough with salad oil, cover with a clean towel, and let rise until double in bulk in a warm place (80°-85°F.) for about 1 1/2 hrs.
Then turn out on floured board, and roll 1/2" thick.
Cut with a floured doughnut cutter; place on a floured board, and let rise in a warm place (80°-85°F.) until double in size—about 1 hr.
Fry about 1 1/2 min., turning once, in 1 1/2" of fat or salad oil heated to 370ºF., or hot enough to brown a cube of day-old bread in 60 sec.
Fry only as many doughnuts at one time as can float easily on the surface of the fat.
Drain the doughnuts on crumpled paper toweling, then dust them with granulated or powdered sugar if desired.
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