old fashion yeast raised doughnuts

Name: Old Fashion Yeast Raised Doughnuts
Cook time: 2 min
Yield: 36
Cuisine: American
Ingredients: 1/4C Butter (or margarine); 2/3C Scalded milk; 2/3C Warm water (105 – 115 F); 2 pkgs Active dry yeast; 3/4C Sugar; 5C Sifted flour (about); 2 Eggs (lightly beaten); 1 tsp Salt; 1 tsp Cardamom; 1/2tsp Cinnamon; 1/2tsp Mace; Shortening (or cooking oil) for deep fat frying; Topping:; 1/2C Superfine sugar mixed with 1 teaspoon cinnamon

(3 RATINGS)

352 Pinches 3 Photos

Russ Myers

Necedah, WI

Updated on Oct 17, 2012

Stored airtight, these doughnuts keep fairly well. They're best, of course eaten straight from the deep fryer.

Rate

prep time

cook time 2 Min

method Deep Fry

yield 36

Ingredients

1/4C Butter (or margarine)
2/3C Scalded milk
2/3C Warm water (105 – 115 F)
2 pkgs Active dry yeast
3/4C Sugar
5C Sifted flour (about)
2 Eggs (lightly beaten)
1 tsp Salt
1 tsp Cardamom
1/2tsp Cinnamon
1/2tsp Mace
Shortening (or cooking oil) for deep fat frying
Topping:
1/2C Superfine sugar mixed with 1 teaspoon cinnamon

How To Make old fashion yeast raised doughnuts

Step 1

Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl; sprinkle in yeast, and stir until dissolved; add milk mixture and sugar.By hand, beat 2 1/2 cups of flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft free place until doubled in bulk, about 1 hour. Punch dough down, roll 1/2” thick on pastry cloth, using a floured stockinette covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2” apart on an ungreased baking sheets. Re roll and cut scraps. Cover with cloth and let rise in a warm spot about 25 minutes until doubled in bulk. Meanwhile, begin heating fat in deep fat fryer.When doughnuts have risen and fat reaches 375 F., ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.(Note: Never fry more than 4 doughnuts at a time and keep fat as near 375 F as possible, if too hot, doughnuts will brown before they cook inside.)While doughnuts are hot, roll in topping.
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