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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raised Doughnuts Recipe

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This recipe for Raised Doughnuts is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Doughnut:
6 oz sugar,
1/4 oz salt,
6 oz butter,
2 eggs,
1 pt. milk,
2lb 2oz flour (Robin Hood),
2 oz yeast
Oil for frying.

Glaze:1 lb 6 oz powdered sugar, 7 1/2 oz water, 1/4 oz butter, pinch of Cream of Tartar, 1/8 oz vanilla
Directions:
Directions:
Dough - Mix dry ingredients in a large bowl. Dissolve yeast in 1/2 c warm milk for 5 minutes. Beat eggs lightly and mix in softened butter and warmed milk. Add wet ingredients and yeast mixture to dry ingredients - mixing thoroughly with hands. When mixed, knead on a lightly floured board - dough should be soft. Let rise covered in a warm area for app 1 hour.
Roll out and cut into doughnut shapes. Let shapes rest for approximately 15-20 minutes.
Heat oil to around 350 (or as indicated) in a frying pot. Drop shapes (and holes) into hot oil and fry until golden. Place on racks or paper towels to drain.

Glaze - bring powdered sugar, cream of tartar, water and butter to boil, stirring frequently. Add vanilla and spoon glaze over doughnuts.
Personal Notes:
Personal Notes:
My grandfather Reber was a baker by trade and passed on his recipe books to me. I made raised doughnuts one time and BaBap loved them. It does take a long time and the frying is always a bit messy, but every now and again, BaBap would come and ask me to make "that fried dough" for him.

 

 

 

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