Yeast- Raised Refrigerator Doughnuts

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READY IN: 5hrs 20mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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