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  All purpose flour 3 1⁄2 Cup (56 tbs)
  Active dry yeast 2 Tablespoon (2 Packages)
  Milk 3⁄4 Cup (12 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Eggs 2
  Cooking oil/Shortening 2 Cup (32 tbs) (For Deep-Fat Frying)

In large mixer bowl combine 1 1/2 cups of the flour and the yeast.
In saucepan heat milk, 1/3 cup sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double (45 to 60 minutes).
Punch dough down; turn out onto a lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Roll each half of dough to 1/2-inch thickness.
Cut into doughnuts using floured doughnut cutter with hole in center.
Cover and let rise in warm place till very light (30 to 45 minutes).
Fry a few doughnuts at a time in deep hot fat (375°) till golden, about 1 minute on each side.
Drain on paper toweling.
If desired, dip warm doughnuts in Glaze or shake in bag of sugar.

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