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Raised Doughnuts I

Pennsylvania Dutch Cooking from AlansKitchen.comMakes about 4 dozen doughnuts.


  • 1 - package active dry yeast

  • 1 - Tablespoon sugar

  • 1-1/2 - cups milk, scaled and cooled to lukewarm

  • 4-1/2 - cups all-purpose flour, sifted

  • 3 - Tablespoons butter, soften

  • 1/2 - cup sugar

  • 1/2 - teaspoon salt

  • 1/3 - teaspoon mace

  • 2 - eggs


  1. Dissolve the yeast and tablespoon sugar in milk. 
  2. Add half the four and beat thoroughly. 
  3. Cover paste in plastic wrap and let rise 1 hour or double in size.
  4. In a small bowl, whip the butter and 1/2-cup sugar to a creamy consistency. 
  5. Then add and mix the butter-sugar mixture, salt, mace, eggs, and remaining flour to the paste. 
  6. Beat ingredients into soft dough.
  7. On a floured board, lightly knead and roll into a ball. 
  8. Place dough in greased bowl and let rise for 1-1/2 hours or doubles in size.
  9. In a deep fryer, pour in high quality fat with a �high smoke point� and temperature at 360� F.
  10. Remove dough to the floured board and roll to 1/4 - inch thickness. 
  11. Using a doughnut cutter, cut into doughnuts. 
  12. Allow the doughnut to rise for 45 minutes.
  13. Then quickly deep-fry the doughnuts until golden brown. 
  14. Remove and drain on paper towels.

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