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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

How to Make It

  1. Combine flour and brown sugar; stir well, and set aside.

  2. Dissolve yeast in water, stirring well; let stand 5 minutes.

  3. 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.

  4. 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.

  5. 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.

  6. Drop doughnuts, a few at a time, into hot oil (340°). Fry until golden brown, turning once. Drain; sprinkle with powdered sugar.

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