"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Raised Doughnuts Recipe

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This recipe for Raised Doughnuts, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Olson


Part 1:
1 c water (105-115 degrees)
2 pkgs dry yeast

Part 2:
3 1/2 c sifted flour
1/3 c sugar
1/4 c dry milk
1/2 tsp mace
1/2 tsp nutmeg
1 tsp salt
1/3 c shortening

Part 3:
2 eggs, well beaten

Sprinkle dry yeast over water and set aside while you continue.
Mix together dry ingredients of part 2 thoroughly. Cut in shortening as for biscuits until it is as fine as meal. Make a well in the center.
Stir the yeast and pour into the well in the flour. Add eggs. Beat thoroughly, taking up as much flour as needed to form a thick, elastic, batter. Work in remaining flour to form a soft dough. Turn dough onto a well-floured board. Wait at least 10 minutes. Knead or roll and fold until smooth and elastic. Cover with bowl which has been well-greased, until dough doubles. Flatten by tapping over entire surface with edge of rolling pin. Then roll to 3/8" thickness and form rounds or twists for frying. Let rise uncovered until doubled. Deep fat fry at 365. Turn for even browning. Do not puncture. Remove, drain and pass through a powdered sugar glaze.
Glaze: 1 lb powdered sugar, 1/2 c boiling water. 1 tsp vanilla combined until sugar is dissolved)




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