ORANGE DOUGHNUTS

1 package active dry yeast
1 tablespoon plus 3/4 cup sugar, divided use
1 1/4 cups lukewarm orange juice
2 tablespoons grated orange rind
4 1/2 cups sifted all-purpose flour, divided use
1 egg
1/2 teaspoon salt
3 tablespoons butter or margarine, melted and cooled
oil for deep frying
confectioners' sugar (optional)

Add yeast and the 1 tablespoon sugar to lukewarm orange juice, let stand 5 minutes; stir until yeast is thoroughly dissolved.

Add grated orange rind and 1 1/2 cups of the flour; beat well. Cover and let rise in a warm place (80 to 85 degrees F) about 1 hour.

Beat egg, add the remaining 3/4 cup sugar gradually and beat until light; stir in salt and melted butter. Add to yeast mixture; beat until smooth. Add enough of the remaining 3 cups flour to make a soft dough.

Turn dough on lightly floured hoard and knead until smooth and elastic. Place in oiled bowl; turn once to bring greased side up. Cover and let rise in warm place until double in bulk (about 1 1/2 hours).

Roll dough on lightly floured board to 1/4 inch thickness. Cut with 3-inch floured doughnut cutter. Let rise until double in bulk (about 1 hour).

Fry in deep fat 350 degrees F until golden brown on both sides, turning once. Drain on absorbent paper.

Serve plain or sprinkle with confectioners’ sugar.

Makes 3 dozen doughnuts
From: Recipelink.com
Source: Recipe pamphlet: Florida Citrus Favorites - Sunshine Fruit Recipes, Florida Citrus Commission, Lakeland, Florida, date unknown