INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2560
Calories From Fat: 1033
Total Fat: 115.1g
Cholesterol: 262.9mg
Sodium: 2523.6mg
Potassium: 749.9mg
Carbohydrates: 329.8g
Fiber: 8.4g
Sugar: 92.5g
Protein: 46.6g