Cooking for Daily Living
Bread
Basic Doughnut Dough

For Yeast Doughnuts, Maple Bars, Bismarks, Alligators Jaws and Cinnamon Loaf

1 tsp. sugar and 1 envelope yeast in 1 1/2 c. lukewarm water
with:
2 Tbsp. powdered whey (optional)
Let stand in mixing bowl ‘til yeast begins to rise to the top.
(Set on a warmed towel while melting shortening and beating eggs.)
1/4 c. melted shortening
1/4 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
Approximately 3 c. flour, or enough to stir a heavy but soft dough.

Knead smooth, grease and return to bowl. Cover and let rise nearly double in bulk. Knead down, let rise again. Turn out on floured board or pastry cloth, but do not knead. Sprinkle with flour and roll out to 1/2 inch thickness. Gently push dough toward center so circles won’t shrink after being cut. Cut circles and cut out centers. Arrange on greased cookie sheets for final rising. Put oil on a high-medium burner or electric pan or fryer.

When doughnuts are light, test oil. Turn top side down when laying in hot oil. When equally brown on both sides, drain on paper towels or brown paper bag.