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DOUGHNUTS

Mrs. David H. Gingerich
¾ C. milk
¼ C. sugar
1 tsp. salt
¼ C. butter
¼ C. warm water (105 to 115°)
1 pkg. active dry yeast
1 egg, beaten
4 ¼ to 3 ½ C. unsifted flour
Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large
mixing bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, egg and ½ of
flour. Beat until smooth. Stir in enough of remaining flour to make a soft dough. Turn dough out
onto lightly floured board or pastry cloth. Knead until smooth and elastic, about 5 to 10
minutes. Grease hands with shortening or oil if dough sticks to them. Place dough in greased
bowl; then turn greased side to top. Cover with damp cloth. Let rise in warm place until doubled,
about 1 hour. Punch down dough on lightly floured surface. Roll out to rectangle, 12” x10″,
about ½ ” thick. With sharp knife, cut into 2 ½ ” squares; cut holes in center with 1″ cutter or
bottle top. Place doughnuts on oiled baking sheet 2″ apart. Cover with inverted deep baking
pan. Allow room for dough to rise. Let rise until doubled, about 1 hour. About 15 minutes before
end
of rising period, heat fat in deep fryer to 375°. You can be more confident about temperature
with deep frying thermometer. Handle doughnuts as gently as possible to prevent their falling.
Fry in deep fat 2 minutes or until brown on each side, turning only once. Drain on absorbent
paper while still warm. Dip doughnuts in glaze or sugar coating. (You can put your sugar in a
bag and put doughnuts in it and shake them to coat, but I also make glaze and boy are they
good! Yum!) Makes 20.

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