Ingredients
- 1 package (7g) active dry yeast
- ¼ cup warm water (105 to 115 degrees)
- ¾ cup lukewarm milk (scalded then cooled)
- ¼ cup sugar
- 1 teaspoon salt
- 1 egg
- ¼ cup shortening
- 3½ to 3¾ cups all-purpose flour*
Directions
- Dissolve yeast in warm water.
- Stir in milk, ¼ cup sugar, the salt, egg, shortening and 2 cups of the flour.
- Beat until smooth.
- Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured cloth-covered board; knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about 1½ hours.
- Punch down dough; let rise again until almost double, about 30 minutes.
- Roll dough ⅜ inch thick on lightly floured cloth-covered board.
- Cut dough with floured doughnut cutter.
- Let rise on board until double and very light, 30 to 45 minutes (leave uncovered so crust will form on dough).
- Heat fat or oil (3 to 4 inches) to 375 degrees in deep fat fryer or kettle.
- Drop doughnuts into hot fat.
- Turn doughnuts as they rise to surface.
- Fry 2 to 3 minutes or until golden brown on both sides.
- Carefully remove from fat; do not prick the surface.
- Drain.
- While warm, roll doughnuts in sugar or, if desired, frost or glaze.
*If using self-rising flour, omit salt.
Dressed-Up Doughnuts
- To sugar: Roll warm Raised Doughnuts in granulated sugar. Shake Favorite Doughnuts one at a time in a bag with a little confectioners’ sugar.
- To glaze: Blend ⅓ cup boiling water into 1 cup confectioners’ sugar. Dip warm doughnuts into warm glaze.
- To garnish: Sprinkle glazed doughnuts with chopped nuts, colored sugar or confetti candies.