Prep 3 hrs 30 mins
Cook 15 mins
I'm posting this in answer to a request. I have added a few suggestions, based on my experience with yeast doughs, but the recipe is from Betty Crocker's Cookbook, 1969. I have made these and they turned out well, but it was a very long time ago. The cooking time is my guess for the total recipe, not for each doughnut. Both prep times and cooking times are approximations.
- 1⁄4 cup warm water
- 2 1⁄4 teaspoons dry yeast
- 3⁄4 cup lukewarm milk
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 egg
- 1⁄4 cup shortening
- 3 3⁄4 cups flour (about, divided)
Glaze for doughnuts
- 1⁄3 cup boiling water
- 1 cup confectioners' sugar
- Place warm water in a large mixing bowl.
- Sprinkle yeast over the surface of the water; wait a few minutes then stir to dissolve.
- Mix in milk, sugar, salt, egg, shortening, and 2 cups flour and beat until smooth.
- Mix in up to 1¾ cups more flour, until you get a dough that can be handled.
- (Too soft is better than too stiff.) Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
- Place in a greased bowl; turn greased side up and cover with oiled plastic wrap.
- Let rise in a warm place until double, about 1½ hours; punch dough down.
- (When the weather is warm, the dough will rise more quickly, do not let it rise past double.) Let rise again until almost double, about 30 minutes; roll dough 3/8 inch thick on lightly floured surface.
- Cut with a doughnut cutter that has been floured.
- Let rise, uncovered, on waxpaper until double and very light, 30 to 45 minutes.
- Heat oil to 375°.
- Drop doughnuts into hot fat.
- Turn doughnuts as they rise to the surface.
- Fry 2 to 3 minutes or until golden on both sides, being careful not to prick them.
- Carefully remove from fat and drain.
- Roll in sugar or glaze while warm.
- To glaze, blend ingredients for glaze and dip warm doughnuts into it.