French Raised Doughnuts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. boiling water
1/4 c. shortening
1/2 c. sugar
1 tsp. salt
1 cake yeast (same as 1 pkg. yeast or 21/2 tsp bulk yeast
1 c. evaporated milk
1/2 c. lukewarm water
2 eggs, well beaten
About 7 1/2 c. flour
1 T. liquid shortening
2 c. powder sugar for glaze
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Directions: |
Directions:Pour boiling water over shortening, sugar and salt. Add milk. Cool to lukewarm. Mix yeast and lukewarm water. Add to mixture with beaten eggs. Stir in 4 cups of flour. Beat hard. Add enough flour to make a soft dough. Form in large ball in bowl. Pour 1 T. liquid shortening over dough to keep soft. Cover with tea towel. Chill until ready to use. Then roll dough to 1/4 thickness. Cut with scalloped cookie cutter. Do not let dough rise before frying. Fry a few at a time in hot shortening. Brown one side then turn over. Does not take long. Drain on paper towels. Make a glaze with powdered sugar and water. Dip doughnuts in while still warm and place on rack to cool and let any excess glaze drip off. You can cut of dough from ball, Just enough to make one or a few doughnuts. Dough will keep in refrigerator for several days. Cook at 360º to 370º shortening in skillet, pan, deep fat fryer. |
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Number Of
Servings: |
Number Of
Servings:Makes 50 doughnuts |
Preparation
Time: |
Preparation
Time:30 minutes or so |
Personal
Notes: |
Personal
Notes: Original recipe from my First Cousin, Letha Edwards Olinger. Letha is the daughter of Blanche and Willard (Bill) Edwards. Bill was the oldest brother of my mother, Lois Edwards. Letha use to make and serve these doughnuts when she ran a restaurant years ago.
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