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Old-Fashioned New England Doughnuts

Trusted.Chef's picture
Ingredients
  Compressed yeast cake 1
  Fat 2 Cup (32 tbs) (for deep frying)
  Shortening 1⁄2 Cup (8 tbs)
  Warm water 1 Cup (16 tbs)
  Brown sugar 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Eggs 2 , beaten
  Bread flour 7 1⁄2 Cup (120 tbs)
Directions

Soften yeast cake in water.
Meanwhile scald milk and when cool add softened yeast and 3 1/2 cups, flour and'beat until smooth.
Let stand about 3 hrs. in a warm place.
Cream the shortening with the sugar, add beaten eggs and beat well.
Add to yeast and flour mixture with enough extra flour—about 4 cups.—to make a dough stiff enough to handle.
Knead until elastic, set in a cool place to rise overnight.
In the morning knead well and let rise until double in bulk.
Take 1/3 of the dough at a time and roll out on a floured board 1/3 in. thick.
Shape with a doughnut cutter.
Lay on a slightly floured board and let rise until double in bulk—about 45 min.
Then fry in hot deep fat at 350° F. until brown.
Drain on absorbent paper.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Fried
Dish: 
Bread

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