Caramel Glazed Doughnuts
|Dry yeast||1⁄2 Ounce (2 Envelopes)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Unsifted all purpose flour||4 Cup (64 tbs)|
|Unsifted all purpose flour||9 Cup (144 tbs)|
|Caramel glaze||1⁄4 Cup (4 tbs)|
Dissolve yeast in lukewarm water and tablespoon of sugar in a small bowl.
Scald milk, then add next five ingredients.
Cool to tepid.
Combine the 2 mixtures in a large bowl; add egg yolks and sift in 4 cups flour.
Beat vigorously until well blended, then add stiffly beaten egg whites.
Sift in enough remaining flour to make a soft dough.
Place in a greased bowl, cover and let rise for 1 1/2 hours.
Knead down and let rise until almost doubled light and springy to touch.
Roll out dough 1/2 inch thick on a floured board.
Cut with a large floured doughnut cutter and place on a floured board 1 inch apart.
Cover with a towel and let rise until first ones you have cut are light.
Start frying these first.
Fry in deep hot fat at 350F until golden brown, and drain on absorbent paper.
Dip while hot into Caramel Glaze.
Turn glazed-side up on a rack over a tray.
When glaze has finished dripping place doughnuts on a plate.
Scrape excess glaze from the tray back into the dipping bowl and continue glazing doughnuts until all are dipped.