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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Two-Way Yeast Doughnuts Recipe

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This recipe for Two-Way Yeast Doughnuts is from Fetterman Family Favorites, 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:  
1½ cups milk
1/3 cup melted butter
¼ cup sugar
2 tsp. salt
¼ tsp. nutmeg
¼ tsp. cinnamon
2 packets dry yeast
¼ cup warm water
4-5 cups sifted flour
Melted butter
2 eggs (unbeaten)
Granulated sugar
Directions:
Directions:
1. In small saucepan, scald milk; then cool to lukewarm. Pour into large bowl; add melted butter, sugar, salt, nutmeg, cinnamon, eggs. Mix till well blended.

2. Sprinkle yeast onto warm water. Stir till yeast is dissolved. Blend into milk mixture; then add flour gradually, mixing until dough is smooth (it will be very soft).

3. Shape dough into ball; place in greased bowl; then turn to grease all sides. Cover with waxed paper, then a clean towel. Let rise in warm place until doubled.

4. On well-floured surface, roll dough to 1/2 inch thick. Cut with floured doughnut cutter. Place 1 inch apart on floured cookie sheets. Brush with melted butter. Let rise till doubled.

5. Fry in deep fat till light brown on both sides. Roll in granulated sugar or powdered sugar.
Personal Notes:
Personal Notes:
Note: Doughnut Day was celebrated every year. It occurred on the day before the beginning of Lent. In our house, the first person up on Doughnut Day received the faustnut, which was a huge doughnut made especially for this person.

 

 

 

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