Raised Doughnuts
2 cups scalded milk
1 cup water, lukewarm
2 tsp. salt
1/2 cup sugar
1/2 cup shortening, melted
2 eggs, beaten
2 pkg. dry yeast
7-9 cups flour
Mix as usual for yeast bread. Let rise for 1 1/2 hours. Punch down, let rise for a half hour. Roll out 1/3" thick. Cut with doughnut cutter. Let rise for a half hour. Fry in deep fat at 350 degrees. Drain on paper bags. Place in container with granulated sugar and shake. I make up 3 small paper bags with white sugar, cinnamon sugar and powdered sugar. Then shake when warm, but not hot.
Grace makes up the paper bags of sugar while I fry doughnuts.
I like to use an electric fry pan because temperature can be easily regulated.
A blurry picture of the first of many homemade doughnuts made that day. Taking into account the warm doughnuts eaten we came up with a total of 117 ring doughnuts and holes made. Some went into the freezer and were brought out after church last week. All the rest were eaten almost immediately because doughnuts are best eaten fresh.