Old-Fashioned Yeast-Raised Doughnuts

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine
2/3 cup	157ml	Scalded milk
2/3 cup	157ml	Warm water - (105 to 115 deg)
2		Active dry yeast
3/4 cup	148g / 5.2oz	Sugar
5 cups	312g / 11oz	Sifted flour - (about)
2		Eggs - lightly beaten
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cardamom
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Mace
		Vegetable shortening or cooking oil - for deep frying
		Topping
1/2 cup	99g / 3.5oz	Superfine sugar - mixed with
1 teaspoon	5ml	Cinnamon

Recipe Instructions

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, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll 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, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, 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 as possible; if too hot, doughnuts will brown before they cook inside.

While doughnuts are warm, roll in topping.

This recipe yields 3 dozen doughnuts.

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 1/2 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:
COOKING LIVE with Sara Moulton - (Show # CL-9758) - from the TV FOOD NETWORK

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