This was Mama's recipe for "raised doughnuts". The dough has to rise twice (an hour each time), making this a lengthy process. There are companion recipes for clear glaze and chocolate glaze.
150 minutes to prepare, 30 minutes to cook
Makes ? servings
Janice T. Watlington
Contributor!Watlington, Janice T. Doughnuts Breads!Doughnuts Desserts!Doughnuts
Heat butter and milk until bubbly. Pour over sugar and salt and stir until dissolved. Let cool to lukewarm.
Meantime, dissolve yeast in lukewarm water and set aside.
Add two eggs and vanilla to lukewarm milk mixture and beat well. Add 1 cup of flour. Beat well. Add the yeast mixture. Mix thoroughly. Beat in one more cup of flour until smooth. Then add remaining two cups of flour and beat with a wooden spoon until very smooth. Dough will be soft.
Cover with a damp towel. Let rise in warm place until it doubles in bulk --- about one hour.
If it is a cool day, heat oven for one minute and then put dough in oven to rise.
Punch down dough. Turn out onto floured cloth or board. Turn over to coat with flour. Roll out about 1/2 inch thick. Cut with floured 3-inch doughnut cutter.
Cover with a damp towel. Let rise until double --- about 45 minutes.
Heat grease to 375 degrees. Gently drop doughnuts, 3 or 4 at a time, into hot grease. Fry until golden brown on both sides (flip over in grease). Let drain slightly over skillet and then drain well on paper towels.
Dip warm doughnuts in either clear glaze or chocolate glaze and drain on wire rack.
© 2006, John A. Watlington. This work is licensed under a Creative Commons Attribution-NonCommercial 2.5 License.
wad@alum.mit.edu