January 20, 2011

Yeast Doughnuts

¼ c warm water
2 Tbs yeast
¼ c shortening or margarine
½ c sugar
2 tsp salt
2 eggs
½ c scalded milk cooled to slightly warm
5 – 6 c flour- to make a soft dough

Let rise twice. Roll out and cut into doughnut shapes or long johns and place on a generously greased or oiled surface. Gently handle risen doughnuts with oiled fingers. Fry in oil until golden. Drain on paper towels. Cool enough to touch. Glaze with thin frosting or roll in cinnamon sugar.

Janelle Openshaw

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