"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Doughnuts Recipe

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This recipe for Doughnuts, by , is from Melissa Edwards Favorite Family Recipes, 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!

Contributor:  
Contributor:  
Mamaw Albert

Category:
Category:

Ingredients:  
Ingredients:  
cup milk
cup sugar
1 tsp salt
cup butter
cup warm water (105-115)
1 pkg active dry yeast
1 egg beaten
3 to 3 cups unsifted flour


Directions:
Directions:
Scald milk; stir in sugar, salt, and butter. Cool to lukewarm. Measure warm water into large warm mixing bowl; sprinkle in yeast; stir until dissolved.

Add lukewarm milk mixture, egg, and half the flour. Beat until smooth. Stir in enough of remaining flour to make soft dough. Turn dough out onto lightly floured board or pastry cloth. Knead until smooth and elastic, about 5 to 10 minutes (grease hands with shortening if dough sticks to them).

Place dough in greased bowl, then turn greased side to top. Cover with damp cloth; let rise in warm place until doubled, about 1 hour.

Punch down dough. On lightly floured surface, roll out to rectangle 12 x 10" (about " thick); with sharp knife, cut into 2" squares; cut holes in center with 1" cutter or bottle top. Place doughnuts on oiled baking sheets, 2" apart. Cover with inverted deep baking pans (allow room for dough to rise); let rise until doubled, about 1 hour.

About 15 minutes before end of rising period, heat fat in deep fryer or electric skillet to 375 (you can be more confident about temperature with deep frying thermometer).

Handle doughnuts as gently as possible to prevent their falling.

Fry in deep fat 2 or 3 minutes, or until brown on both sides (turn only once). Drain on absorbent paper. While still warm; dip doughnuts in glaze or sugar coating.

Number Of Servings:
Number Of Servings:
20

 

 

 

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