Caramel Glazed Doughnuts
|Dry yeast||2 Tablespoon|
|Fat||2 Cup (32 tbs) (for deep frying)|
|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||1 Cup (16 tbs)|
|Glaze||1 Cup (16 tbs)|
Combine the yeast, lukewarm water and sugar in a small bowl and let yeast dissolve.
Scald the milk, then add the shortening, 1 cup sugar, nutmeg, vanilla and salt.
Let mixture cool to tepid.
Place the two mixtures in a large bowl and add the egg yolks and sift in the 4 cups measured 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 in a warm place for 1 1/2 hours.
Knead down and let rise again until light (almost doubled and springy to touch).
Roll dough out on a floured board to 1/4 inch thickness.
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 paper towels.
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.