| SUGARED DOUGHNUTS |
|
|
|
Makes 18 doughnuts and holes1 cup milk, scalded 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 1/3 cup sugar 1 teaspoon salt 2 eggs 2-1/2 to 3 cups all-purpose flour 1 package active dry yeast CRISCO Shortening or CRISCO Stick for deep frying Granulated sugar for coating Pour scalded milk over Crisco, sugar, and salt in a bowl; stir until Crisco is melted. Add eggs, one at a time; beat well after each addition. Combine 2 cups flour and yeast in a large bowl, add milk mixture, and beat with a spoon until smooth. Stir in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic. Place dough in a greased deep bowl and turn to bring greased surface to top. Cover; let rise in a warm place until doubled (about 1 hour). Punch down dough. Roll to 1/2-inch thickness on a lightly floured surface. Cut with a floured 3-inch doughnut cutter. Place doughnuts and holes on a cookie sheet; cover and let rise until doubled (about 30 minutes). Heat Crisco to 365ºF in a large saucepan or deep fryer. Fry doughnuts and holes, 4 or 5 at a time, in hot Crisco for 2 minutes or until golden brown; turn several times during frying. Remove and drain on paper towels. Shake a few doughnuts and holes at a time with sugar in a paper bag. |
