Donuts

Submitted by: alyster

Ingredients:

1/3 cup Milk, warmed
1 package dry Yeast
1 cup Water
1/4 cup Vegetable Shortening
1/2 cup Sugar + about 1 cup Sugar for sprinkling
2 Eggs
4 cups all-purpose Flour, approximately
1 1/2 teaspoons Salt
1 1/4 teaspoons ground Mace
Vegetable oil for frying

Method:

- Pour the warm milk into a mixing bowl and add the yeast; stir and let dissolve for about 5 minutes.

- Put the water in a small saucepan and bring to a boil. Add the shortening and 1/2 cup sugar, stir until they have dissolved, and remove from the heat. When the water mixture has cooled to warm, add to the yeast mixture. Stir in the eggs and 2 cups flour. Beat well. Add 2 more cups flour and the salt and mace. Stir until well mixed. Add only enough more flour to make a manageable dough; it should be very soft. Turn onto a lightly floured board and knead until smooth and elastic. Place in a large greased bowl, cover, and let rise until double in bulk.

- Punch down and put the dough on a lightly floured surface. Roll it out 1/2 inch thick, and then cut out the doughnuts using a 2-inch cutter. Place the doughnuts on a piece of wax paper or on a greased baking sheet about 1 inch apart. Let rise until light, about 1 hour.

- Heat the oil to between 365° and 375°. Fry only about 3 doughnuts at a time -- don't crowd the pan. Fry until golden on each side. Remove and pat free of excess oil on paper towels. Roll in the remaining cup of sugar.

Recipe added or updated on: March, 2004.