Raised Doughnuts

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  • 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


  1. 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.
  2. Punch down dough; let rise again until almost double, about 30 minutes.
  3. 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).
  4. 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.
  5. While warm, roll doughnuts in sugar or, if desired, frost or glaze.
  6. Glaze: Blend well. Dip warm doughnuts into warm glaze.

Makes 2 dozen.