( or nutmeg)
lemon zest, finely grated
2 (1/4 ounce) envelope
active dry yeast
very warm water
eggs, lightly beaten
7 1/2 cups
sifted all-purpose flour, divided
( for frying)
1 1/2 cups
- 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.