| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 1 | tb | Sugar |
| 3/4 | c | Warm water |
| 1 | pn | Ground ginger |
| 1 | Pack dry yeast | |
| 1 | c | Milk |
| 1/3 | c | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Shortening |
| 1 | Beaten egg | |
| 5 | 6 cups flour |
INSTRUCTIONS
Doughnuts: In a coffee mug dissolve sugar & ginger in warm water. Stir in yeast & let stand for 10-15 minutes. Scald milk in saucepan & pour into large mixing bowl. Add sugar, salt & shortening. Stir in egg & about 1 cup flour. By this time the yeast in mug should have a good foamy head. Stir it into the the flour egg mixture. Add another cup of flour & beat well by hand until smooth. Gradually beat in the rest of the flour. Turn out onto floured board & knead by hand for 10 minutes. The dough should be very smooth, satiny & light. Place the dough in a clean buttered bowl, brush top with a little butter & cover with warm damp cloth. Place in warm place & let stand about 1 hour until it has doubled in size. Punch down dough & roll it onto a floured board to 1/2" thickness. With knife or pastry cutter. Cut dough into 2" squares or 2*3" rectangles. Cover & let sit until doubled in size, about 45 minutes. Heat clean vegetable oil in deep fryer or large skillet to 375. Using wide spatula slide doughnuts into oil & fry until golden, turning once. Lift out & drain doughnuts on paper towels. When they are cool enough to handle, take each one in turn, & using large kitchen syringe inject each doughnut with about 1 oz. custard. Dip doughnuts into sugar glaze & let cool on wire rack. These must be eaten fresh. Doughnuts: Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995 155854 -0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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