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Recipe by Oxmoor House January 1984

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Recipe Summary

Yield:
about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and 1 teaspoon sugar in water in a small bowl, stirring well; let stand 5 minutes or until bubbly.

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  • Combine milk, remaining sugar, salt, and shortening in a large mixing bowl, stirring until shortening melts. Cool to lukewarm (105° to 115°).

  • Add yeast mixture to milk mixture; stir well. Add flour, stirring to make a soft dough.

  • Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until dough is doubled in bulk.

  • Punch dough down. Turn out onto a lightly floured surface; let rest 5 minutes. Roll to 1/2-inch thickness; cut with a floured doughnut cutter. Place doughnuts and holes on greased baking sheets. Cover and repeat rising procedure 30 minutes or until doubled in bulk

  • Drop doughnuts and holes, a few at a time, into deep hot oil (375°). Fry until golden brown, turning once. Drain well. Dip doughnuts in glaze. Serve hot.

Source

Oxmoor House Homestyle Recipes

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