Pastries: Donuts 23 by Recipe Cottage

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	Donuts 23

		Doughnuts 1 cup (1/4 L) warm milk 1 package dry yeast 1 teaspoon salt 2 tablespoons granulated sugar 3 1/2 cups (490 g) flour 1/4 cup (1/2 dL) melted butter 1 cup (1/4 L) light brown sugar 2 eggs, well beaten Oil for frying Confectioner's sugar Put the milk, yeast, salt, granulated sugar, and 2 cups of the flour in a bowl and beat thoroughly. Cover and let rise until double in bulk. Stir down and add the butter, brown sugar, eggs, and an additional 1 cup flour. Beat well, cover and let rise again until almost double in bulk. Stir down and turn out onto a lightly floured board, kneading in only enough flour so that the dough handles easily. Let rest for 10 minutes, then roll out about 1/2 inch thick. Cut with a doughnut cutter or a sharp knife into 3 inch rounds with the centers cut out. Let rise, uncovered, for about 1 hour. Using a heavy pot and a thermometer, heat about 4 inches of shortening or oil to 360 deg F. Lower the doughnuts into the hot fat, cooking three or four at a time. Turn them when they are brown on one side, and brown the other side. Drain them on paper towels and sprinkle freely witn confectioner's sugar. Makes about 24 doughnuts.