MOM'S RAISED DOUGHNUTS
|Serves:||2 dozen doughnuts|
|Cooking Method:||Deep Fry|
|1/2 c||water, warm (not hot)|
|2 pkg||active dry yeast|
|3/4 c||milk, lukewarm|
|4 c||all-purpose flour, sifted|
|1 Tbsp||water, warm (may need more to thin, but thicker is better)|
|1 c||confectioners' sugar, sifted|
My Mom was the best baker I have ever known, along with Great Aunt Jane. Whether it was pies, breads, cakes, or.....yes, doughnuts. Even though they are fried, I classify that as a baking product because of the dough you use.
I stated somewhere before on here that my Mom never owned a cookbook. I lied! Well, actually, I forgot about this one. This recipe comes from a 1957 ROBIN HOOD COOKBOOK that was my Mom's. I still have it to this day & is the one I treasure the most. The rolls & loaves of bread & OH....the doughnuts she made from that cookbook! These simply melt in your mouth. It is ha
(See Peggi Anne's Original Version of Recipe)
My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.
NOTE: This recipe is not recommended for use with self-rising flour.