Dough for doughnuts should be as soft as can be handled. A soft dough is easier to roll when well chilled. Cut doughnuts with a floured cutter and let stand 15 minutes.
Fry in deep, hot oil at 375 degrees; if oil is too hot, doughnuts will not be baked through; if too cool, they will be fat soaked. Do not fry too many at one time - fat temperature will cool down too rapidly.
Turn doughnuts only once while frying, usually as soon as they rise to the top. Drain on paper towels. Shake in paper sack in granulated or confectioner's sugar. Or glaze with a thin confectioner's icing.
Ingredients:
- 1 package active dry yeast
- ¼ cup water
- ¾ cup milk, scalded
- ¼ cup shortening
- ¼ cup sugar
- 1 teaspoon salt
- 1 egg
- 3 ½ to 3 ¾ cups sifted all purpose flour
Method
Soften active dry yeast in warm water. Combine milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour and beat well. Add softened yeast and egg, mix. Add enough of the remaining flour to make soft dough. Turn out on lightly floured surface; knead until smooth and satiny (about 8 minutes). Place in greased bowl, turning once to grease surface. Cover and let rise until double. Punch down. Let rise again until double.
Roll out dough 1/3 inch thick. Cut with floured doughnut cutter. Let rise until very light.
Fry in deep hot oil until browned. Drain on paper towels. While warm dip doughnuts in granulated sugar or glaze with Orange Glaze. Makes about 1 ½ dozen doughnuts.
Orange Glaze
Add 1 teaspoon grated orange peel and 3 tablespoons orange juice to 2 cups sifted confectioner's sugar. Mix until smooth.
