Yeast-raised doughnuts
Instructions:
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Across the country, but especially in small towns, you're likely to find the locals enjoying "dunkers" and coffee in the morning. "Dunkers" to some mean yeast-raised doughnuts such as these, but to others they may be Cake Doughnuts. Either variety may be dusted with powdered sugar, cinnamon sugar, or glazed with a variety of frostings.
- 1 package active dry yeast;
- 1⁄4 cup warm water (105 F. to 115 F);
- 1⁄4 cup sugar;
- 1 teaspoon salt;
- 1⁄2 teaspoon nutmeg;
- 1 cup milk, scalded and cooled to lukewarm;
- 1 egg;
- 1⁄4 cup butter, melted;
- 3 to 31⁄2 cups all-purpose flour;
- Hot oil for frying.
- Powdered sugar, cinnamon sugar, or Powdered Sugar Glaze.
- Dust work surface with flour. Turn dough out of bowl onto the surface. With floured hands, pat dough out until it's smooth and an even thickness. With rolling pin, roll out to 1⁄2-inch thickness. Cut with floured doughnut cutter and place on a flour-dusted cookie sheet in a warm place until light and doubled in size, about 45 minutes.
- In a skillet or large saucepan, heat 2 to 3 inches oil to 375°F. Lift doughnuts into the oil. Fry about 1 minute on each side or until golden brown. Drain on paper towels. While still warm, dust with sugar or dip in glaze.
- LONG JOHNS: Roll dough out to make a 1⁄2-inch-thick square. Cut into 11⁄2-by-4-inch rectangles. Let rise and fry as directed for doughnuts. Frost with one of the suggested glazes.
- BISMARKS: Roll dough to 1⁄2 inch thick and cut with a 2- or 3-inch cookie cutter (no hole in the center). Let rise and fry as directed for doughnuts. Fit a pastry bag or cake decorating tube with a metal tip with a 1⁄4-inch opening. Fill bag or tube with strawberry or raspberry jelly. Make a hole in the edge of the warm fried bismark with the tip and force the jelly into the center of the bismark; you will be able to squeeze about 1 tablespoon jelly into each. Dust with powdered sugar or frost with vanilla-flavored Powdered Sugar Glaze.
. In a large mixing bowl, dissolve the yeast in the warm water. Add the sugar and let stand 5 minutes, until the mixture becomes foamy. Add the salt, nutmeg, milk, egg, butter, and 2 cups of flour. Beat by hand until smooth, or use electric mixer and beat at low speed for 3 minutes until satiny. Stir in the remaining flour to form a stiff dough. Cover and let rise in a warm place until doubled, about 1 to 11⁄4 hours.