Doughnuts- A Yankee Cake
Yield: 4 1/2 dozen
- 6 cups sifted all-purpose flour
- 1 cup firmly packed brown sugar
- 1 package dry yeast
- 1/4 cup warm water (105° to 115°)
- 1 cup milk, scalded
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup butter or margarine, softened
- Vegetable oil
- 1/2 cup sifted powdered sugar
- Combine flour and brown sugar; stir well, and set aside.
- Dissolve yeast in water, stirring well; let stand 5 minutes.
- Combine next 4 ingredients in a large bowl; mix well. Cool to lukewarm (105° to 115°). Add dissolved yeast; mix well. Gradually stir in enough flour mixture to make a soft dough.
- Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; turn out onto a lightly floured surface, and let rest 5 minutes. Knead butter into dough, 2 tablespoons at a time. Roll dough to 1/2-inch thickness; cut with a 1 1/2-inch biscuit cutter. Place doughnuts on greased baking sheets. Cover and repeat rising procedure 1 hour or until doubled in bulk.
- Drop doughnuts, a few at a time, into hot oil (340°). Fry until golden brown, turning once. Drain; sprinkle with powdered sugar.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts