DROPPED DOUGHNUTS
1/2 cup milk
1/3 cup granulated sugar (plus more for coating doughnuts)
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 tablespoons shortening
1/4 cup warm (not hot) water
1 package or cake Fleischmann’s Yeast (active dry or compressed)
2 eggs, well beaten
2 3/4 cups sifted flour
Oil (for frying)
Scald milk; stir in sugar, salt, nutmeg, and shortening. Cool to lukewarm.
Measure 1/4 cup warm (not hot) water into a bowl (cool to lukewarm if using compressed yeast). Sprinkle or crumble in yeast. Stir until dissolved. Add lukewarm milk mixture. Stir in eggs. Stir in flour, only enough to dampen flour. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 50 minutes.
Stir down. Drop batter by teaspoons or tablespoons, depending upon size desired, into deep hot fat (375 degrees F). Fry until golden brown, turning once. Drain.
Dip in granulated sugar.
Makes 50 small or 25 large doughnuts
Source: Recipe flyer: Praise Winning Speedy Yeast Recipes, Fleischmann’s Yeast, 1952 |