RECIPE SUBMITTED BY Judith Parady Rice
Auntie Myrtle’s Raised Doughnuts:
I fry in Crisco so you can fill a cast iron skillet before you get started on your doughnuts..
Turn on LOW heat…just so fat will melt.
In lg bowl add:2 cups wm. milk, 1/2 cup sugar,1/2 c. Crisco,( melted and cooled) ,2 tsp. salt, 3 pkgs rapid Rise dry yeast.
Mix all together Add 2 well beaten eggs.
Wisk well.Add 4 1/2 cups flour.
If still too soft or runny add more flour.Put in bowl and let rise. to top of bowl.Stir well, and let rise again.Put out on floured board and roll out .Roll a little thinner than reg doughnuts as they will rise.to dbl. in size.
Check to see if grease is hot enough. Should be around 300 degrees.
Put doughnut cutter in flour before cutting.out your doughnuts,.so the dough won’t stick to the cutter.
Drop about three in grease, so the doughnut will have rm to rise.
Fry to light golden.Drain on paper towels.
If you want them glazed use conf. sugar and hot water.
If you want to use a flavored glaze, let them cool a little or it will run off.Some time I cut them in squares , let cool …
squirt jelly in middle then sprinkle w conf. sugar.I use rasp.jelly.or lemon filling.,chocolate, or coconut.
Have fun!!I plan to make these for church Sun. for the first time visitors.
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