10.10.10.101 at 04:19, 29 January 2021

2021-01-29T04:19:50Z

← Older revision		Revision as of 04:19, 29 January 2021
Line 26:		Line 26:

	Note: This recipe is not recommended for use with self-rising flour.		Note: This recipe is not recommended for use with self-rising flour.

			[https://www.justapinch.com/recipes/dessert/cake/moms-raised-doughnuts-3.html Source]

	[[Category: Recipes]]		[[Category: Recipes]]

10.10.10.101: Created page with "==Ingredients== 1/2 c water, warm (not hot) 2 pkg active dry yeast 3/4 c milk, lukewarm 1/4 c sugar 1 tsp salt 4 c all-purpose flour, sifted 1/3 c shortening 2 eggs =..."

2021-01-29T02:42:49Z

Created page with "==Ingredients== *1/2 c water, warm (not hot) *2 pkg active dry yeast *3/4 c milk, lukewarm *1/4 c sugar *1 tsp salt *4 c all-purpose flour, sifted *1/3 c shortening *2 eggs =..."

New page

==Ingredients==
*1/2 c water, warm (not hot)
*2 pkg active dry yeast
*3/4 c milk, lukewarm
*1/4 c sugar
*1 tsp salt
*4 c all-purpose flour, sifted
*1/3 c shortening
*2 eggs

===Glaze===
*1 Tbsp water, warm (may need more to thin, but thicker is better)
*1/2 tsp vanilla
*1 c confectioners sugar, sifted

==Instructions==
#Soak yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
#Scald the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
#Pour milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
#Add 1 cup of flour, eggs and yeast mixture. Beat until smooth. Add remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
#Knead until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
#Roll out dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
#Let rise on the board until very light (40-60 minutes).
#Drop into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
#Drain on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar.

Note: This recipe is not recommended for use with self-rising flour.

[[Category: Recipes]]
[[Category: Breakfast]]

Raised Donuts - Revision history

10.10.10.101 at 04:19, 29 January 2021

10.10.10.101: Created page with "==Ingredients== *1/2 c water, warm (not hot) *2 pkg active dry yeast *3/4 c milk, lukewarm *1/4 c sugar *1 tsp salt *4 c all-purpose flour, sifted *1/3 c shortening *2 eggs =..."

10.10.10.101: Created page with "==Ingredients== 1/2 c water, warm (not hot) 2 pkg active dry yeast 3/4 c milk, lukewarm 1/4 c sugar 1 tsp salt 4 c all-purpose flour, sifted 1/3 c shortening 2 eggs =..."