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