Doughnuts

By JimMac

Ingredients

• 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
• e icing. Serve.

Details

Servings 6

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 th