in category Doughnut Recipes
In a large saucepan bring to a boiling point:
1-1/2 cups milk
Remove from heat and stir in:
1/3 cup shortening
1/4 cup sugar
2 tsp. salt
2 tsp. nutmeg
When lukewarm - add:
4-3/4 cups sifted flour 2 large well beaten eggs, 2 yeast cakes, dissolved in 1/4 cup lukewarm water.
Beat dough until well mixed. Cover pan and let stand in a slightly warm place until the dough is light and double in bulk, about 60 minutes. Turn the dough onto a well floured board, turning 2 or 3 times to form a stiff ball. Roll lightly (avoid stretching) until about 1/2 inch thick. Cut with a 3 inch cutter. Place rings carefully 2 inches apart on greased baking sheets. Brush rings with butter and let rise in a warm place until double in bulk (about 20 minutes). Bake at 425 degrees for 8-10 minutes until golden brown. As soon as the donuts are removed from the oven, brush again with butter and roll in granulated sugar. Makes 2-1/2 to 3 dozen.
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