LOCATION: Recipes >> Pastries >> Donuts 20
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Donuts 20
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Yeast Doughnuts
1 cup warm water
2 pkgs active dry yeast
1 cup all-purpose flour
1/2 cup butter
1/2 cup sugar, sifted
3 eggs
1 tsp salt
2 tsp lemon rind, grated
3 1/2 cups all-purpose flour
Add the yeast to the warm (105 degrees-115 degrees) water. Let
stand until foamy (3-5 minutes). Sift the first measure of flour.
Stir into the yeast mixture. Cover the sponge and let rise for 30
minutes. Beat the butter until soft. Gradually add the sugar,
blending until the mixture is creamy and soft. Beat the eggs in
one at a time. Add the salt and lemon rind. Beat in the sponge.
Sift the second measure of flour. Gradually beat it in. Beat for
5 minutes. Cover with a cloth and let rise until almost doubled
in bulk (about 2 hours). Punch down and turn out onto a lightly
floured board. The dough is now ready to be cut or shaped.
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