OLD-FASHIONED YEAST-RAISED DOUGHNUTS

1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon mace
Vegetable shortening or cooking oil, for deep-fat frying
for the Topping:
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon

Melt butter in milk and cool to lukewarm.

Place water in a warm large mixing bowl, sprinkle in yeast and stir until dissolved; add milk mixture and sugar. By hand, beat 2-1/2 cups flour in until smooth; mix in eggs, salt and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough.

Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.

Punch dough down, roll 1/2-inch thick on pastry cloth or floured surface, using a floured rolling pin. Cut with a floured doughnut cutter and place 1-1/2 inches apart on ungreased baking sheets. Re-roll and cut scraps. Cover with cloth and let double in bulk.

Meanwhile, begin heating fat in a deep-fat fryer.

When doughnuts have risen and fat has reached 375 degrees F, ease four doughnuts into fat, one at a time. Fry about 2 minutes until golden brown, using tongs to turn. Drain on paper toweling.

Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside. While doughnuts are warm, roll in topping.

VARIATIONS:

JELLY DOUGHNUTS:
Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2-1/2-inch rounds and put 1 teaspoonful tart jelly in the center of half the rounds. Top with remaining rounds, moisten touching edges slightly and pinch to seal. Let rise, then fry as directed. Roll in confectioners’ sugar while still warm.

CRULLERS:
Prepare as directed, but instead of cutting into doughnuts, cut in strips 8 inches long and 1/2- to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.

Source: Jean Anderson, Rapid City Journal