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RAISED, GLAZED DOUGHNUTS 2 c. flour 6 Tbsp. sugar 1 tsp. salt 1 pkg. yeast 1 1/2 c. water 1/2 c. milk 3 Tbsp. butter Glaze: 2 c. powdered sugar 1 tsp. vanilla milk to make thin coating In large bowl, mix flour, sugar, salt and yeast. Combine and heat until warm the water, milk and butter. Add to dry ingredients. Beat with mixer until dough is smooth. Add more flour; mix by hand until dough is stiff enough to work on board. Knead on floured board until smooth. Place dough in oiled bowl. Let rise in warm place 1 hour. Roll dough on floured board to 1/2-inch thick; cut out. Let rise 45 minutes. Cook in hot oil. Make glaze of powdered sugar, vanilla and milk. Dip cooked doughnuts in glaze and drain. Note: Lynne Latham made her grandmother's recipe popular at A.C. Schools for many occasions. Lynn taught Vo. Ag. for four yeast at Arvada-Clearmont and many of her students learned to make doughnuts as well. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |