Yields:
24 Servings
Difficulty: Medium
Prep Time: 3 Hr 15 Mins
Cook Time:
20 Mins
Total Time:
3 Hr 35 Mins
Kathy has particularly fond memories of her mother making Glazed Raised Doughnuts weekly. Kathy would walk the short block home from school at noon to pick up the doughnuts, sell them to the kids, and donate the proceeds to the PTA.
Ingredients
Adjust Servings
Instructions
- Scald milk (just before boiling, where it is steaming and little bubbles form at the edges), remove from heat then cool to lukewarm.
- In a large mixing bowl, dissolve east in warm water. Let sit for 5 minutes.
- Add cooled milk, sugar, salt, egg, butter, and half of flour. Mix with a spoon until combined. Add enough remaining flour to handle easily; mix with hand.
- Turn onto lightly floured board; knead until smooth and elastic, about five minutes. Place ball of dough in a greased bowl, turn to grease entire surface. Cover with a damp cloth and let rise in a warm place (85°) until double, about 30 minutes.
- Roll out dough to 1/3" thick. Cut with a floured 3" doughnut cutter. Let rise on board until very light, 30-45 minutes. Leave uncovered so a crust will form.
- Drop into deep hot fat (375°). When browned on bottom, turn to cook the other side. Drain on absorbent paper. Tip For Storing Frying Fat
- Clarify the oil by placing slices of raw potato into hot fat, four slices per quart of fat. When fat bubbles, strain into a jar. Keep in a cool place in a light-proof, tight covered container. Sugared Doughnuts
- Place warm doughnuts in a bag with granulated sugar and shake. Glazed Doughnuts
- Add 1/3 c boiling water gradually to 1 c. confectioner's sugar, mix thoroughly. Dip warm doughnuts into the warm glaze and let them set on a cooling rack with parchment underneath to catch drips.