Mom's Raised Doughnuts

By ctozzi

Ingredients

• Doughnuts:
• 1/2 cup water, warm (not hot)
• 2 packages active dry yeast
• 3/4 cup milk, lukewarm
• 1/4 cup sugar
• 1 teaspoon salt
• 4 cups all-purpose flour, sifted
• 1/3 cup shortening
• 2 eggs
• Glaze:
• 1 tablespoon water, warm (may need more to thin, but
• thicker is better)
• 1/2 teaspoon vanilla
• 1 cup powered sugar, sifted

Details

Servings 2
Preparation time 165mins
Cooking time 195mins
Adapted from justapinch.com

Preparation

Step 1

1. Soak yeast in 1/2 cup warm (not hot) water-5
minutes. Tip: I throw about 1 teaspoon sugar in with
this to kick it in the butt to get it going.
2. Scald the milk and melt shortening. (I always
remember Mom melting the Crisco in the warm milk,
first so that's how I do it)
3. Pour milk over sugar and salt in a bowl. Stir until
dissolved. Make sure this mixture is warm, not hot.
4. Add 1 cup of flour, eggs and yeast mixture. Beat until
smooth. Add remaining flour to make a soft dough.
When dough leaves sides of bowl, turn out onto lightly
floured board. (Recipe calls for 4-4 1/2 cups clour, but
every time I use it, it only takes me 4 cups for the
right consistency.
5. Knead until dough is smooth and elastic. Place in
lightly greased bowl. Grease top of dough and cover
with waxed paper. Allow to rise in warm place (80-85)
until doubled (1-1 1/2 hours)
6. Roll dough out to 1/2 inch thickness and cut with a
#2 can that has been opened with a tadpole can
opener to leave a sharp cutting edge. Use a pill bottle
or the center of doughnut cutter to make the center
hole. Remove centers
7. Let rise on the board until very light (40-60 minutes)
8. Drop into hot fat (325-350 degrees) and turn when
doughnuts are just barely brown. Turn once again
when browned sufficiently
9. Drain on absorbent paper. While still warm, glaze
or dust each doughnut with sugar
Do not use self rising flour