"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Dad's Doughnuts Recipe

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This recipe for Dad's Doughnuts, by , is from Berndt 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!

Grandpa Otto


1 cup milk, scalded
1 pkg. yeast (dissolved in 1/4 cup warm water)
1/2 cup sugar
1/3 cup butter
1 tsp. salt
2 tsp. rum extract
1 Tbsp. orange juice
4 - 4 cups flour
2 eggs, beaten

Oil for frying

Jam for filling

1. Scald milk; dissolve yeast in warm water.
2. In a large bowl mix sugar, butter, salt, rum and orange juice; immediately pour milk over ingredients in bowl; beat until smooth.
3. Add 1 cup flour, add yeast; mix well. Add 1 cups flour; beat in eggs. Add and beat in remaining flour to make a soft dough.
4. Turn dough onto a lightly floured surface, rest 5 minutes. Knead. Form dough in a ball, place in greased deep bowl.
Cover and let rise until doubled. Punch down.
5. Turn dough out onto floured surface and roll ot 1/2 inch thick. Cut dough with a 3" round cookie or doughnut cutter. Place on a cooking sheet to rise again, 30-45 minutes.
6. While dough is rising, put oil in a deep pan and let get hot. Fry only as many doughnuts at one time as will float uncrowded one layer deep in the oil. Fry 2 - 3 minutes (until lightly browned on both sides). Remove from oil and drain on a paper towel.
7. While still warm, fill doughnut with jam; (cut a slit to help put jam in doughnut, pushing jam into the middle).
8. Place warm, filled doughnut into a paper sack that is filled with sugar. Shake doughnut around.

Number Of Servings:
Number Of Servings:
20 to 24 doughnuts
Personal Notes:
Personal Notes:
Dad's speciality, Berliner Pfannkuchen! Dad always tripled the recipe.




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