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| 1 cup |
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Water, warm |
|
| 1 Tbs |
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Yeast |
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| 1/2 cup |
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Sugar |
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| 1/4 cup |
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Shortening |
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| 2 tsp |
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Salt |
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| 1 cup |
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Water, boiling |
|
| 1/2 can |
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Evaporated milk |
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| 2 |
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Eggs |
|
| 4-5 cup |
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Flour |
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| 1 |
Dissolve yeast in 1 cup warm water with a little sugar added. |
| 2 |
Mix together sugar, shortening, salt, boiling water, evaporated milk, eggs and flour.
Mix well and add yeast mixture. Then add enough flour to make a soft but not sticky dough. Let rise 1 hour. |
| 3 |
Roll out to about 1/2" thick and let rise while you heat shortening. Fry in shortening at 375°-400°. |
| Toppings |
| 1 |
Spinkle with powdered sugar or granulated sugar, or cinnamon sugar. |
| 2 |
For glaze; combine powdered sugar, water, vanilla and a pinch of salt.
Malt-flavoring is optional. |
| 3 |
May also use "Doughnut Glaze" recipe. |
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| Recipe Source |
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Author: JaNae Bair |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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