INGREDIENTS

INSTRUCTIONS

In a small bowl proof yeast in lukewarm water and sugar for 15 minutes, or
until it is foamy. In a large bowl with an electric mixer beat 1 large egg
with 1/3 cup sugar and 1/2 teaspoon salt until the mixture is thick and
light, beat in the yeast mixture, lukewarm milk, and melted and cooled
butter, and gradually add all-purpose flour, or enough to form a soft
dough. Knead the dough on a floured surface for 5 minutes, or until it is
smooth and elastic, and form it into a ball. Put the dough in a buttered
bowl, and let it rise, covered with plastic wrap, in a warm place for 1
hour and 30 minutes, or until it is double in bulk. Punch down the dough
and on a floured surface roll it out 1/3 inch thick. With a 21/2 -inch
cutter dipped in flour cut out rounds. With a 1-inch round cutter dipped in
flour cut out the centers from the rounds, reserving them. Gather the
scraps into a ball, reroll the dough, and cut out doughnuts and holes in
the same manner. Transfer the doughnuts and holes with a spatula to a
baking heet sprinkled lightly with flour and let rise, uncovered, in a warm
place for 30 minutes to 1 hour, or until they are double in height.
In a large deep fryer heat 3 inches vegetable shortening or vegetable oil
to 375 degrees and in it fry the doughnuts, 4 at a time, for 1 minute on
each side, or until they are golden brown and puffed, transferring them
with a skimmer as they are fried to paper towels to drain. Dip the
doughnuts and holes, 1 at a time, in the glaze, turning them to coat them,
and transfer them with tongs to a rack set over wax paper to dry.
Yield: 22 Doughnuts / 22 Doughnut holes
Converted by MC_Buster.
Per serving: 2340 Calories (kcal); 48g Total Fat; (18% calories from fat);
60g Protein; 413g Carbohydrate; 297mg Cholesterol; 1201mg Sodium Food
Exchanges: 22 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat;
4 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9403
Converted by MM_Buster v2.0n.

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