BAKED RAISED DONUTS
In a large saucepan bring to a boiling point:
1 1/2 c. milk
Remove from heat and stir in:
1/3 c. shortening
1/4 c. sugar
2 tsp. salt
2 tsp. nutmeg
When lukewarm - add:
4 3/4 c. sifted flour
2 lg. well beaten eggs
2 yeast cakes, dissolved in 1/4 c. lukewarm water
Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is light and double in bulk, about 60 minutes. Turn dough onto a well floured board, turning 2 or 3 times to form a stiff ball. Roll lightly (avoid stretching) until about 1/2 inch thick. Cut with a 3 inch cutter. Place rings carefully 2 inches apart on greased baking sheets. Brush rings with butter and let rise in warm place until double in bulk (about 20 minutes). Bake at 425 degrees for 8-10 minutes until golden brown. As soon as donuts are removed from oven, brush again with butter and roll in granulated sugar. Makes 2 1/2-3 dozen.
Big 'n Delicious Old Fashioned Jelly Doughnuts
2 tablespoons rapid rise yeast
1/4 cup warm water
1 cup warm milk
1/3 cup shortening
1/3 cup sugar
1/2 teaspoon salt
2 eggs
2 egg yolks
4-5 cups all-purpose flour
1 1/2 cups jam or jelly for filling (strawberry or raspberry)
Oil for frying
Fine sugar, for tossing doughnuts in
Mix the yeast and water and let stand 2-3 minutes. Add the milk and the shortening. Let mixture cool a bit and then add the sugar, salt, egg and yolks. Stir well and pour in yeast mixture. Add flour and stir to form a soft dough. Knead 5-8 minutes, adding a bit of flour as needed to form a firmer dough. When dough is smooth and elastic, remove dough hook, spray with nonstick cooking spray and cover the bowl, mixer and all, with a large plastic bag. Let rise until almost doubled in size or do a cold rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size of golf balls). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels.
Split the doughnuts open 2/3's of the way. Pipe or spoon in a tablespoon or so of jelly and gently reseal. Sprinkle with granulated sugar if desired. Serve at once.
Makes 24-36 doughnuts.
In a large saucepan bring to a boiling point:
1 1/2 c. milk
Remove from heat and stir in:
1/3 c. shortening
1/4 c. sugar
2 tsp. salt
2 tsp. nutmeg
When lukewarm - add:
4 3/4 c. sifted flour
2 lg. well beaten eggs
2 yeast cakes, dissolved in 1/4 c. lukewarm water
Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is light and double in bulk, about 60 minutes. Turn dough onto a well floured board, turning 2 or 3 times to form a stiff ball. Roll lightly (avoid stretching) until about 1/2 inch thick. Cut with a 3 inch cutter. Place rings carefully 2 inches apart on greased baking sheets. Brush rings with butter and let rise in warm place until double in bulk (about 20 minutes). Bake at 425 degrees for 8-10 minutes until golden brown. As soon as donuts are removed from oven, brush again with butter and roll in granulated sugar. Makes 2 1/2-3 dozen.
Big 'n Delicious Old Fashioned Jelly Doughnuts
2 tablespoons rapid rise yeast
1/4 cup warm water
1 cup warm milk
1/3 cup shortening
1/3 cup sugar
1/2 teaspoon salt
2 eggs
2 egg yolks
4-5 cups all-purpose flour
1 1/2 cups jam or jelly for filling (strawberry or raspberry)
Oil for frying
Fine sugar, for tossing doughnuts in
Mix the yeast and water and let stand 2-3 minutes. Add the milk and the shortening. Let mixture cool a bit and then add the sugar, salt, egg and yolks. Stir well and pour in yeast mixture. Add flour and stir to form a soft dough. Knead 5-8 minutes, adding a bit of flour as needed to form a firmer dough. When dough is smooth and elastic, remove dough hook, spray with nonstick cooking spray and cover the bowl, mixer and all, with a large plastic bag. Let rise until almost doubled in size or do a cold rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size of golf balls). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels.
Split the doughnuts open 2/3's of the way. Pipe or spoon in a tablespoon or so of jelly and gently reseal. Sprinkle with granulated sugar if desired. Serve at once.
Makes 24-36 doughnuts.