App & Osborne Family Cookbook 2004
2 cakes yeast
1 C lukewarm water
1 C milk heated to room temperature
2/3 C sugar
1 stick oleo (margarine)
1 tsp. salt
7 C sifted flour
1. There weren’t any directions in the cook book. So I will try to write them.
2. In a large bowl, combine yeast, water and milk. Let stand until yeast has bloomed. Mix in sugar and let stand for an additional 5 minutes. Mix in margarine and salt. Beat in eggs, one at a time.
3. Beat in flour, one cup at a time. Once all the flour is incorporated, turn mixture onto a floured surface and knead for 2 minutes or until smooth.
4. In a oiled bowl, let rise until double in size. Roll out to 1/4″ thickness and using a doughnut cutter or round cutter, cut out doughnuts. Making sure to cut the center out. Let rise again for another 45 minutes.
5. In large heavy pan, heat 1″ of oil to 375 degrees. Fry doughnuts a few at a time, browning each side. Place on paper towels to drain.
Note from Evelyn:
Mom would make these do-nuts and all the kids would gather around her and eat them as fast as she could fry them and dip them in sugar glaze. They were so good!
Note 2: I made these with instant yeast and after step 3, put them in the fridge overnight. In the morning, let rise until double. Then roll out to 1/4″ thickness and follow step 5.