Breads
Doughnuts (from Basic Sweet Dough)
Ingredients
- 2 pkg yeast
- ¼ cup lukewarm water
- 1 cup milk
- ½ cup sugar
- 2 tsp salt
- ¼ cup shortening (Wesson oil)
- 2 eggs
- 5 cup about flour
Method
- Activate the yeast: Dissolve the 2 packages of yeast in the 1/4 cup of lukewarm water with a pinch of the sugar. Let it sit for 5 to 10 minutes, until it becomes bubbly and foamy.
- Mix the dough: Warm the 1 cup of milk slightly, then combine it in a large bowl with the sugar, salt, shortening (or Wesson oil), and the 2 eggs. Stir in the activated yeast mixture. Gradually add the 5 cups of flour, mixing well until a soft dough forms that pulls away from the sides of the bowl.
- Knead and rise: Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
- Shape the doughnuts: Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Cut out shapes using a doughnut cutter or two round objects (one large and one small for the center hole). Cover the cut doughnuts and let them rise a second time for about 30 to 45 minutes, until puffy.
- Fry and serve: Heat 2 to 3 inches of vegetable oil in a deep pan or skillet to 375°F. Carefully drop the doughnuts into the hot oil a few at a time and fry for about 1 minute per side, until golden brown. Remove with a slotted spoon and drain on paper towels. Coat with sugar or a simple vanilla glaze while still warm.
Notes
The card front is the Basic Sweet Dough recipe used to make doughnuts; the doughnut shaping, frying, and finishing steps were clarified from the original recipe.
Original card
The recipe above was transcribed from this scan of Vera’s original card.