Old-Fashioned New England Doughnuts
|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)|
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 flourâ€”about 4 cups.â€”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 bulkâ€”about 45 min.
Then fry in hot deep fat at 350Â° F. until brown.
Drain on absorbent paper.