| DOUBLE ORANGE DOUGHNUTS |
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Makes 1-1/2 DozenDoughnuts: 3-1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs, beaten 2/3 cups granulated sugar 1 teaspoon vanilla 1 teaspoon grated orange peel 2/3 cup orange juice 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, melted CRISCO Shortening or CRISCO Stick for deep frying Orange Glaze: 2 cups confectioners sugar 1 teaspoon grated orange peel 3 tablespoons orange juice Doughnuts Combine flour, baking powder and salt in small bowl. Combine eggs, granulated sugar and vanilla in large bowl. Beat at high speed of electric mixer until thick and lemon-colored. Combine peel, juice and 1/4 cup melted Crisco. Add to egg mixture alternately with three-fourths of flour mixture. Beat with electric mixer at medium-low speed just until blended after each addition. Stir in remaining flour mixture by hand. Cover. Chill 2 hours. Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan. Flour rolling surface and pin lightly. Roll dough to 3/8 inch thickness. Cut with floured 2-1/2 inch doughnut cutter. Fry, a few at a time, in shortening heated to 365ºF. Fry about 2 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Drizzle with Orange Glaze. Orange Glaze Combine confectioners sugar, one teaspoon grated orange peel and 3 tablespoons orange juice. Stir well. |
