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Dolly Donuts

Notes: 

12 servings

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Ingredients: 

1/4 cup lukewarm water
1 package active dry yeast
1/4 cup milk, lukewarm
1 tbsp sugar
1/2 tsp salt
2 cups all-purpose flour, sifted
1/6 cup shortening
1x eggs

= GLAZE =
1/2 Tbsp water, warm (may need more to thin, but thicker is better)
1/4 tsp vanilla
1/2 cup confectioners' sugar, sifted

= Green Tea =
lukewarm water
green tea powder
confectioner's sugar


1

SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.

  2

SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)

  3

POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.

  4

ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)

  5

KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).

  6

ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.

  7

LET RISE on the board until very light (40-60 minutes).

  8

DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.

  9

DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners' sugar.

 

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