| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water (about 110 degrees) |
| 1/4 | c | Each sugar and melted butter |
| 1/2 | ts | Salt |
| 1/8 | ts | Lemon extract |
| 2 | c | All-purpose flour, unsifted |
| 1/4 | c | Cream |
| 2 | Eggs | |
| 1 | qt | Salad oil |
| 1/3 | c | Sugar |
INSTRUCTIONS
These two recipes are from the Honolulu Advertiser, sometime around 1979. They were a Sunday morning treat, still warm from the bakery. In the bowl of an electric mixer, soften yeast in water for 5 minutes. Stir in sugar, butter, salt, lemon extract, 1 cup flour, eggs and cream. Beat on medium speed for 2 minutes. Then with a heavy duty mixer or spoon, stir in about 1 cup of the remaining flour until smooth. Dough will be soft and sticky. Cover and put in a warm place to rise until almost doubled in size, about 45 minutes. Beat down dough to expel air, turn out onto a well-floured board and form into a loaf. Cut dough in pieces. Shape each into a ball and then stretch it into an irregular circle about 5 inches in diameter. Place doughnuts on lightly greased cookie sheets, cover with clear plastic wrap and let rise in a warm place until almost doubled, about 20 minutes. In a deep frying pan or a 5 quart kettle, heat 1 1/2 to 2 inches of salad oil to about 350 degrees. Add doughnuts, a few at a time, and fry, turning, until they are golden brown. Drain on paper towels. Generously coat warm doughnuts with sugar. This recipe makes 8. Posted to FOODWINE Digest 20 November 96 Date: Wed, 20 Nov 1996 23:01:21 -0500 From: Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>
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