Raised Donuts
Could we at least get a ballpark figure for flour ????? 2c ? 6c ? 3lb ? 5lb??? Hot Oil ???? Could be anything from 150 - 500 degrees. "cut down" ?? since I'm not a baking pro humor me, what does this mean ??
Yield
1 batchPrep
30 minCook
30 minReady
7 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
milk
scalded |
|
| ½ | package |
yeast, compressed
|
* |
| 2 | tablespoons |
butter
melted |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
water
|
|
| 2 | large |
eggs
well beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
milk
scalded |
|
| 0.5 | package |
yeast, compressed
|
* |
| 3E+1 | ml |
butter
melted |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
water
|
|
| 2 | large |
eggs
well beaten |
|
Directions
Scald milk and add butter and salt.
Add yeast, softened in lukewarm water, and nutmeg or cinnamon.
Cut in enough flour to make of soft roll dough consistency.
Cover and let rise overnight.
Next morning cut down, add sugar, eggs, and enough additional flour to form a soft roll dough.
Cover and let rise until double in bulk. Turn onto lightly floured board, roll in sheet ⅓ inch thick, cut with lightly floured cutter.
Cook in deep, hot fat. Drain on crumpled, absorbent paper.
