OCR Text |
Show Government Recipe for Yeast-Raised Doughnuts For a good many people, doughnuts "like mother used to make" are al ways yeast raised doughnuts, which have a somewhat different texture from those made with baking powder. As In making any yeast breads or cakes, several hours -must bo allowed between the first mixing and ench of the two rising periods. The recipe is from the bureau of home economics. 1 cup acaldcd milk 1 yeast cake 1 egg S to cups Bitted Itt tap. salt sort wheat flour cup sugar 4 tap. nutmeg: 2 lb, butter Scald the milk, add the butter, and when lukewarm add the yeast and sugar. Stir in one and one-half cup-fuls cup-fuls flour. Allow the sponge to stand in a warm place until very light. Add the beaten egg and the rest of tho flour, which has been sifted with the salt and nutmeg. Knead, until thoroughly thor-oughly mixed. The dough should be softer than bread dough. Cover and set in. a warm ' place to rise. When light, roll from one-half to three-quar ters inch thick on a' lightly floured board, cut with . a doughnut cutter, cover, and set In a warm place until-almost until-almost double In bulk. Heat the. fat. In a heavy kettle to the temperature between 830 degrees Fahrenheft to 340 degrees Fahrenheit, Putln'the doughnuts w-Jth. the. raised side of .the doughnut down In the; fat, and turn when "brown on the under-, side. 'These " doughnuts should' be. cooked through In three or four minutes. min-utes. Drain on absorbent paper and sprinkle wltb - powdered sugar whllerf hoLt . .... |