- 2 packages active dry yeast
- 1/4 cup plus 1 tablespoon warm water (110 degrees F to 115 degrees F)
- 3/4 cup lukewarm milk, scalded, then cooled
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 egg
- 1/4 cup shortening
- 3 1/2 to 3 3/4 cups all-purpose flour
- 1/3 cup boiling water
- 1 cup confectioners' sugar
- 2 teaspoons lemon extract
- 1 teaspoon vanilla flavoring
- Doughnuts: Dissolve yeast in warm water. Stir in milk, cup sugar, salt, egg, shortening
and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make
dough easy to handle. Turn dough onto a lightly floured cloth-covered board. Knead
until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased
side up. Cover; let rise in warm place until double, about 1 1/2 hours.
- Punch down dough; let rise again until almost double, about 30 minutes.
- Roll dough 3/8 inch thick on lightly floured, cloth-covered board. Cut dough
with floured doughnut cutter. Let rise on board until double and very light, 30
to 45 minutes (leave uncovered so crust will form on dough).
- Heat fat or oil (3 to 4 inches) to 375 degrees F in deep fat fryer or kettle.
Drop doughnuts into hot fat. Turn doughnuts as they rise to the surface. Fry for
2 to 3 minutes or until golden brown on both sides. Carefully remove from fat; do
not prick the surface. Drain.
- While warm, roll doughnuts in sugar or, if desired, frost or glaze.
- Glaze: Blend well. Dip warm doughnuts into warm glaze.
Makes 2 dozen.