|Milk/10 tablespoon evaporated milk and 10 tablespoon water||1 1⁄4 Cup (20 tbs)|
|Fresh yeast cake||1⁄4 Ounce|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||4 1⁄2 Cup (72 tbs)|
|Egg||1 , well-beaten|
|Nutmeg||1 1⁄2 Teaspoon|
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.