| RAISED DOUGHNUTS |
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1-1/2 dozen doughnuts3-1/2 to 4-1/2 cups unsifted all-purpose flour, divided 3/4 cup sugar, divided 2 packages (1/4 ounce each) active dry yeast 1 teaspoon salt 1 cup milk 1/4 cup vegetable shortening 2 eggs, slightly beaten CRISCO Oil for frying Mix 2 cups flour, 1/4 cup sugar, yeast and salt in large mixing bowl. Set aside. Combine milk and shortening in small saucepan. Cook over moderate heat until very warm (120ºF to 130ºF). Add to flour mixture. Add eggs. Beat at low speed of electric mixer 1 minute, scraping bowl constantly. Beat at medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead dough on lightly floured surface 5 to 8 minutes, or until smooth and elastic, adding additional flour as necessary (dough will be slightly sticky). Place in lightly oiled medium mixing bowl. Turn dough over to coat both sides with Crisco Oil. Cover; let rise in warm place 40 to 50 minutes, or until doubled. Oil baking sheet. Set aside. Punch down dough. Place on lightly floured surface. Divide dough in half. Roll each half to 1/2-inch thickness. Cut into 2-1/2-inch rounds with doughnut cutter. Place doughnuts and holes on prepared baking sheet. Cover; let rise in warm place about 30 minutes, or until doubled. Heat 2 to 3 inches Crisco Oil in deep fryer or large saucepan to 375ºF. Fry 2 or 3 doughnuts at a time, 1 to 1-1/2 minutes, or until golden brown, turning over once. To fry holes, place several at a time in hot Crisco Oil. Fry 45 to 60 seconds, or until golden brown, turning over occasionally. Drain on paper towels. Place remaining 1/2 cup sugar in large plastic food storage bag. Add a few doughnuts and holes at a time; shake to coat. Glazed Raised Doughnuts: Follow recipe above, except reduce sugar to 1/4 cup and do not shake doughnuts in sugar. Before frying doughnuts, combine 1 cup confectioners sugar, 2 tablespoons milk, 1 tablespoon honey and 1 teaspoon grated lemon or orange peel in small mixing bowl. Beat at medium speed of electric mixer until smooth. After frying, dip one side of warm doughnuts in glaze. Cool doughnuts, glazed-side up, on wire rack over waxed paper. |
