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Raised Doughnuts
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1 cup milk, scald & cool
1 package dry yeast
1/4 cup water,lukewarm
1 tbl. sugar, granulated
1-1/2 cups flour, sifted
3 tbl. butter or margerine
3/4 cup sugar, granulated
1 egg, well beaten
1-1/2 tsp.Nutmeg
1 tsp. salt
3 cups flour sifted
Melted Fat
Powdered sugar for dusting
Scald Milk. Cool to lukewarm in a large bowl. Sprinkle yeast in lukewarm water. Let stand 5-10 min., until dissolved. Stir up; stir into milk with 1 tablespoon sugar. Add 1-1/2 cups flour; beat well with hand or electric beater.
Cover with a clean towel; to let rise in warm place (80-85 degrees) about 1 hour.
Work butter with spoon until creamy. Add 3/4 cup sugar gradually, while beating with the spoon until light. Add egg, nutmeg and salt; stir into yeast mixture. Add 3 cups flour; place in a well greased bowl. Brush dough with melted fat; cover with clean towel; let rise until double in bulk in warm (80-85 F). Turn out on floured board, roll 1/2" thick.
Cut with floured doughnut cutter. Place on a floured board and cover, and let rise in warm place until double in size.
Fry doughnuts in 1-1/2" fat or salad oil heated to 375 degrees F.
test with thermometer, or until a day old cube of bread browns in 60 seconds.
Fry only as many doughnuts at one time as can float easily in fat.
As soon as doughnuts rise to surface, turn with long handled fork
(do not pierce) Turn once more until golden brown.
Remove and drain on brown paper.
Cool and dust with powdered sugar, or a cinnamon and sugar mixture.
can also be frosted if desired.
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