Dad and Mark's New Year's Doughnuts

By JimMac

These can be tossed in sugar and filled with raspberry jelly to make real Berliners. These were popular in my family at New Year's when Mutti would make a large batch.

Ingredients

• Ingredients:
• Mark and Dad’s Doughnuts
• 4 to 4-1/2 cups flour
• 2 pkgs. dry yeast
• 1/4 cup sugar
• 1 t salt
• 1/2 t ground nutmeg
• 1/2 cup water
• 1/2 cup half and half
• 1/4 cup shortening
• 1 egg
• prepared Bird’s custard or vanilla pudding
• oil for deep frying
• Duncan Hines prepared icing

Preparation

Step 1

Method:
In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and nutmeg;
mix well. In saucepan, heat water, milk and shortening until
warm. Add to flour mixture and add egg. Blend at low speed until
moistened then beat at medium speed for 3 minutes. By hand, stir in
enough remaining flour to make a soft dough. Knead on floured surface
for 5 to 8 minutes until smooth and elastic. Place in greased bowl,
turning to grease top. Cover and let rise in warm place until light and
doubled, about 1 hour.
On floured surface, roll out the dough to 1/2-inch or 3/4-inch thickness,
turning dough occasionally to make sure it doesn’t stick to the
board. Using a 3-inch cookie cutter, cut as many rounds as possible.
Place on floured cookie sheet, cover with a cloth and let rise in a warm
place about 30 minutes, until light and almost doubled. Fry the doughnuts
in 350˚F oil, about 3 minutes per side. When fried, use a pastry
bag to fill each doughnut with the custard. Cool doughnuts completely.
Warm icing; dip one side of each doughnut in the icing. Serve.