Ingredients
- 1 1/4 c. Lowfat milk
- 1/4 c. Shortening
- 1 tsp Salt
- 1 sm Yeast cake
- 3 x Egg whites
- 3/4 c. Sugar
- 1/4 tsp Nutmeg
- 4 1/2 c. Flour (4 1/2 - 5 c), sifted
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Fastnachts Or Raised Doughnuts
Servings: 12
Directions
- Scald the lowfat milk, add in shortening and salt. Cold lowfat milk till it is lukewarm; then add in crumbled yeast cake and stir. Gradually add in 2 2/3 c. sifted flour, beating batter thoroughly. Put in a hot place and allow to stand till full of bubbles. Mix sugar with nutmeg and combine with beaten Large eggs.
- Stir into first mix and add in remaining flour. Knead well, cover and let rise in a hot place for about 1 hour. Turn out lightly on floured board and roll 3/4 inch thick. Cut with doughnut cutter or possibly biscuit cutter shaping into a ball, or possibly make into twists. Cover with a thin cloth and let rise on board till top is springy to touch of a finger. Drop into warm fat (375 oF)
- with the raised side down, so the top side will rise while under side cooks. Drain on absorbent paper.
- Yields 3 dozen.
- Raised doughnuts are delicious if dipped in a syrup made by boiling together for 5 min the following:1 c. sugar3/4 c. water1 Tbsp. white syrup
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