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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.

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