MOM'S RAISED DOUGHNUTS

By jab120638

Ingredients

• Ingredients
• 1/2 1/2
• c
• water, warm (not hot)
• 2 2
• pkg
• active dry yeast
• 3/4 3/4
• c
• milk, lukewarm
• 1/4 1/4
• c
• sugar
• 1 1
• tsp
• salt
• 4 4
• c
• all-purpose flour, sifted
• 1/3 1/3
• c
• shortening
• 2 2
• eggs
• GLAZE
• 1 1
• Tbsp
• water, warm (may need more to thin, but thicker is better)
• 1/2 1/2
• tsp
• vanilla
• 1 1
• c
• confectioners sugar, sifted

Details

Servings 24
Adapted from justapinch.com

Preparation

Step 1

Directions
Step-By-Step

1
SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. 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 flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)

5
KNEAD until dough becomes 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 (1-1/2 hours).

6
ROLL OUT dough 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 deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.

9
DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar.

NOTE: This recipe is not recommended for use with self-rising flour.