Yeast- Raised Refrigerator Doughnuts

taylortwo's Note:

This is being posted in response to a request. It is from one of my favorite cookbooks "The Grass Roots Cookbook" by Jean Anderson. Oddly enough, it is the same contributor as another recipe I posted also by request. Rhe recipe contributor is a Mrs. McGraw. I don't know who she is, but MAN can this lady cook. You should see her other recipes. :-)

• Total Time: 5 hrs 20 mins
• Prep Time: 5 hrs
• Cook Time: 20 mins

Ingredients:

Yield: 2.5 dozen d ...

• 1/4 cup vegetable shortening
• 1/2 cup sugar
• 1 teaspoon salt
• 1/8 teaspoon mace (or nutmeg)
• 1 teaspoon lemon zest, finely grated
• 1 cup boiling water
• 1 cup evaporated milk
• 2 (1/4 ounce) envelopes active dry yeast
• 1/2 cup very warm water
• 2 eggs, lightly beaten
• 7 1/2 cups sifted all-purpose flour, divided (about)
• vegetable oil (for frying)

glaze

• 1 1/2 cups confectioners' sugar
• 1/2 cup boiling water
• 1/2 teaspoon lemon juice

Directions:

1. place shortening, sugar, salt, mace, lemon zest (if using) in a small bowl and pour over boiling water.
2. Stir until sugar dissolves and shortening melts.
3. Mix in evaporated milk and cool until warm (110-115°F).
4. Sprinkle yeast over very warm water in large bowl.
5. Stir until yeast is dissolved.
6. Mix in the cooled shortening mixture into the yeast; beat in eggs.
7. Add 4 cups of flour and beat hard with electric mixer at high speed 1-2 minutes or until smooth.
8. SLOWLY beat in enough of the remaining 3 1/2 cups of flour to make a very soft dough (IT WILL BE STICKY).
9. Place dough in large, well-buttered bowl, then turn dough in bowl to grease all over.
10. Lay a piece of buttered wax paper on top of dough, then cover bowl with a lid.
11. Place in refrigerator for 4-5 hours or until needed (it will rise as it stands in refrigerator).
12. Add enough oil into deep fat fryer to a depth of 3 inches and heat to 360°F.
13. BE CAREFUL PLEASE.
14. Take out whatever amount of dough you need (1/3 of the dough should yield about 10 doughnuts) and roll out on floured board with floured rolling pin.
15. Cut with 3" doughnut cutter and let stand at room temperature for 15-20 minutes.
16. Fry doughnuts in oil, no more than 2-3 at a time (with their holes).
17. Cook for 1 1/2 minutes per side (the holes will cook faster) or until they are rich caramel brown.
18. Drain on crumpled paper towels as they come from the hot oil.
19. Cool to almost room temperature and if desired, dip quickly in glaze (for the glaze: blend together confectioners sugar, boiling water, and lemon juice).
20. Let them drip-dry on wire rack set over waxed paper.
21. •or roll in sugar or cinnamon sugar.
22. **if you don't have a doughnut cutter, use a 3-inch biscuit cutter and a smaller biscuit cutter to make the center hole.