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SOUTHERN RECIPES
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Raised Doughnuts 

  • 1 cups whole milk

  • 6 tablespoons butter

  • 6 tablespoons sugar

  • 1 teaspoon salt

  • 4 cups (approximately) all-purpose flour

  • 2 packages dry yeast

  • 2 teaspoons freshly grated lemon peel

  • 2 eggs

  • Vegetable shortening

  • Sugar, cinnamon sugar or confectioner’s sugar 

Heat the milk, butter, sugar and salt in a saucepan over medium heat, stirring until the butter melts and sugar dissolves. Remove the pan from the heat. Cool the liquid to 110 degrees (use candy thermometer).

Combine 2 cups of the flour with the yeast and lemon peel in the bowl of an electric mixer. Add the cooled liquid the flour mixture. Add the eggs. Mix ingredients on moderate speed until uniform batter forms, about 2 to 3 minutes.

Add remaining flour by the half cupful, using as much as is necessary and stirring until a soft, sticky dough forms. Remove the dough in a floured surface and shape it into a soft ball. Place the ball in a lightly oiled bowl. Cover the bowl, set it in a warm place and let it rise until doubled in bulk, about 1 hours. Punch down the dough, cover the bowl and let the dough rise again until doubled, about 30 minutes.

Put enough vegetable shortening in a deep fryer or large saucepan to melt in a depth of 4 inches (about 6 cups). Heat to 365 degrees. Press or roll the dough gently on a floured board to a thickness of inch. Cut out doughnuts (as close together as possible) with a 2 -inch doughnut cutter. Let doughnuts and holes rest for 15 minutes.

Add doughnuts to pan, a few at a time. Fry the doughnuts, flipping them often to keep them from over browning. Cook for about 2 minutes, and then drain them on paper towels.

Fry holes separately; they will take less than a minutes. Let doughnuts cool, then roll them in sugar, cinnamon sugar or confections’ sugar or dip in chocolate glaze. If using the glaze, dip the doughnuts while they are still warm.

Yield: 20 doughnuts

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