~ Donut making tips. ~* Fry doughnuts in deep hot fat(salad oil or shortening) at 375. If
fat is too hot, doughnuts will not be cooked through; if too cool, they
will be fat-soaked. Fry just a few at one time to prevent fat from
cooling down too quickly.
* Turn doughnuts only once while frying.
* Drain doughnuts on paper towels.
* Give doughnuts a final touch by shaking in a bag of granulated sugar
or confectioners' sugar, plain or with spices. Or glaze with thin con-
fectioners' icing. ~~~~~
Mashed potato donuts.
1 pt.hot mashed potatoes
1 1/2 c. granulated sugar
5 (heaping) c. flour
2 tsp. vanilla | butter, size of an egg
1 c. milk
4 tbsp baking powder
***** |
Mix thoroughly, roll out, cut with doughnut cutter and deep fry in hot
grease. Roll in sugar.
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Recipe submitted by: Marge Gaskill OH
~ Raised doughnuts. ~2 Packages active dry yeast
1/2 cup warm water
1/2 cup milk, scalded
1/3 cup shortening | 1/3 cup sugar
1 teaspoon salt
3 1/2 to 4 cups sifted all-purpose flour
2 eggs. |
Soften active dry yeast in warm water (110). Combine milk, shortening,
sugar, and salt; cool to like warm. Add 1 cup of the flour; beat well.
Beat in softened yeast and eggs. Add enough of remaining flour to make
a moderately soft dough; mix well.
Place in greased bowl; turn to grease surface. Cover and chill about 3
hours or overnight. (If dough rises in refrigerator, punch down) Turn
out on lightly floured surface and roll 1/3 inch thick. Cut with flour-
ed doughnut cuter. Let rise till very light (30 to 40 minutes).
Fry in deep hot fat (375) about 2 minutes or till browned, turning once.
Drain on paper towels. While warm, dip doughnuts in granulated sugar or
drizzle with orange glaze. Makes about 2 dozen.~~~~~ Orange Glaze: In small mixing bowl, thoroughly combine 1 teaspoon grat-
ed orange peel, 2 tablespoons orange juice, and 2 cups sifted confection-
ers' sugar. |
Recipe submitted by: Helen Frye. NY.
~ Cake doughnuts. ~3 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
2 eggs | 2/3 cup sugar
1 teaspoon vanilla
2/3 cup cream
1/4 cup butter or margarine, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon |
Sift together flour, baking powder, 1/2 teaspoon cinnamon, the nutmeg,
and salt. Beat eggs, 1/3 cup sugar, and the vanilla till thick and lemon-
colored. Combine cream and butter; add alternately to egg mixture with
flour mixture, beating til just blended after each addition. Cover and
chill dough about 2 hours.
Roll dough 1/8 inch thick on floured surface. Cut with floured doughnut
cutter. Fry in deep hot fat (375) till golden brown, turning once (about
1 minute per side). Drain. While warm, shake in mixture of 1/2 cup sugar
and 1/2 teaspoon cinnamon. Makes about 20 doughnuts. |
Recipe submitted by: Beverly Wolfe KY.
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