Raised Doughnuts

By carvalhohm

Ingredients

• 1/2 cup milk
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 cup soft butter
• 1/2 cup warm water (a05 59 115 degrees)
• 2 packages active dry yeast
• 2 eggs
• 4 cup sifted all-purpose flour
• 3/4 teaspoon nutmeg or mace
• Salad oil or shortening

Details

Servings 20

Preparation

Step 1

Heat milk in small saucepan until bubbles for around edge of pan; remove from heat. Add sugar, salt, and butter; stir until butter is melted. Let cool to lukewarm.

If possible, check temperature of water with thermometer. In large bowl of electric mixer, sprinkle yeast over warm water; stir to dissolve.

Add milk mixture, eggs, 2 cups flour, and nutmeg; at medium speed, beat until smooth--about 2 minutes.

With wooden spoon, beat in remaining flour; beat until smooth. Dough will be soft.

Cover with towel; let rise in warm place (85 degrees), free from drafts, until double in bulk--about 1 hour.

Punch down dough. Turn out onto well-floured pastry cloth; turn over, to coat with flour. Knead 10 times, until dough is smooth.

Cover with bowl; let rest 10 minutes.

Roll out dough 1/2 inch thick. Cut with floured 3-inch doughnut cutter. With wide spatula, remove cut doughnuts to edge of pastry cloth.

Press remaining dough into ball; re-roll, and cut. Cover with towel; let rise until double in bulk--about 45 minutes.

Meanwhile, in electric skillet or heavy saucepan, slowly heat salad oil (1 1/2 to 2 inches) to 375 degrees on deep-frying thermometer.

Gently drop doughnuts, 3 or 4 at a time, into hot oil. As they rise to surface, turn over with slotted utensil. Fry until golden brown on both sides--about 3 minutes in all.

With slotted utensil, left doughnuts from oil; hold over skillet a few seconds, to drain slightly. Drain well on paper towels; cool on wire rack.