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Print this Recipe    Donuts 18

Raised Doughnuts

1 cup milk, scalded and cooled
1 package dry yeast
1/4 cup water, lukewarm
1 tablespoon sugar, granulated
1 1/2 cups flour, sifted
3 tablespoons butter or margerine
3/4 cup sugar granulated
1 egg, well beaten
1 1/2 teaspoons nutmeg
1 teaspoon salt
3 cups flour, sifted
melted fat
powdered sugar, for dusting

Scald milk. Cool to lukewarm in large bowl.

Sprinkle yeast in lukewarm water. Let stand 5-10 min., until
dissolved. Stir up; stir into milk with 1 tablespoon sugar. Add
1 1/2 cups flour; beat well with hand or electric beater. Cover
with a clean towel; to let rise in warm place (80-85 degrees) about
1 hour.

Work butter with spoon until creamy. Add 3/4 cup sugar gradually,
while beating with the spoon until light. Add egg, nutmeg and
salt; stir into yeast mixture. Add 3 cups flour; place in well
greased bowl. Brush dough with melted fat; cover with clean towel;
let rise until double in bulk in warm (80-85 F). Turn out on
floured board, roll 1/2" thick.

Cut with floured doughnut cutter, Place on a floured board and
cover, and let rise in warm place until double in size.

Fry doughnuts in 1 1/2" fat or salad oil heated to 375 degrees F.
test with thermometer, or until a day old cube of bread browns in
60 seconds.

Fry only as many doughnuts at one time as can float easily in fat.
As soon as doughnuts rise to surface, turn with long handled fork
(do not pierce) Turn once more until golden brown. Remove and
drain on brown paper. Cool and dust with powdered sugar, or a
cinnamon and sugar mixture. can also be frosted if desired.

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