Raised Doughnuts
2 pkgs. active dry yeast
1/4 cup warm water (105-115*)
1-1/2 cups lukewarm milk (scaled then cooled)
1/2 cup sugar
1 tsp. salt
1 tsp. ground nutmeg
1/4 tsp. ground cinnamon (optional)
2 eggs
1/3 cup shortening
5 cups all-purpose or unbleached flour
vegetable oil
granulated sugar,
Creamy glaze or chocolate glaze (recipe below)
Dissolve yeast in warm water in large mixer bowl. Add milk, 1/2 cup sugar,
the salt, nutmeg, cinnamon, eggs, shortening and two cups of the flour.
Beat on low speed, scraping the bowl constantly, 30 seconds. Beat on
medium speed, scraping occasionally, 2 min. Stir in remaining flour;
continue stirring until smooth, scraping sides of bowl. Cover; let rise in
warm place until doubled, 50-60 min.
Turn dough onto well floured cloth covered board; roll around lightly to
coat with flour. Roll gently to 1/2" thick with floured stockinet-covered
rolling pin. Cut into 2 1/2" doughnuts with floured doughnut cutter.
Cover; let rise on board till double, about 20 min.
Heat oil (3-4"😉 in deep-fryer or kettle to 350*. Slide doughnuts into hot
oil with wide spatulas. Turn doughnuts as they rise to surface. Fry until
golden brown, 1 to 1-1/2min each side. Carefully remove from oil; Do not
[censored] doughnuts. Drain on paper towels. While warm, roll doughnuts in
sugar or spread with Creamy or Chocolate glaze. 1 to 1-1/2 dz.; 420 cal.
each.
Creamy Glaze
1/3 cup marg. or butter
2 cups powdered sugar
1-1/2 tsp. vanilla
4-6 Tbsp hot water
Melt marg or butter in saucepan; mix in sugar and vanilla. Stir in hot
water, 1 Tbsp at a time, until glaze is of spreading consistency.
Chocolate Glaze
4 ounces semisweet chocolate
1/3 cup marg or butter
2 cups powdered sugar
1-1/2 tsp. vanilla
4-6 Tbsp hot water
Melt chocolate and marg or butter over low heat. Remove from heat. Mix in
sugar and vanilla. Stir in hot water, 1 Tblspns. at a time, until glaze is
of spreading consistency.
Cake Doughnuts
Vegetable oil
3-1/3 cups all-purpose flour*
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tblspns. shortening
2 eggs
3/4 cup milk
chocolate glaze or light brown glaze (recipe below)
*** If using self rising flour, omit baking powder and salt.
Heat oil 2-3" in deep-fryer or heavy kettle to 375*. Beat 1-1/2 cups flour
and remaining ingredients except glaze in large mixer bowl on low speed,
scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl
occasionally, 2 min. Stir in remaining flour. Turn half the dough onto
well floured cloth covered board; roll around lightly to coat with flour.
Roll gently to 3/8" thick. Cut with floured doughnut cutter. Repeat with
remaining dough. Slide doughnuts into hot oil with wide spatula. Turn
doughnuts as they rise to surface. Fry until golden brown, 1-1/2 min. on
each side. Remove from oil, do not [censored] doughnuts. Drain. Spread
doughnuts with chocolate glaze, sprinkle with flaked coconuts chopped nuts
or decors if desired.
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