1930 Yeast Doughnuts
Ingredients
- 14 c Crisco
- 1 cake yeast
- 1 c milk
- 1 tsp salt
- 1 egg
- 14 c sugar
- 3 12 c sifted flour
Directions
- Heat milk slightly and dissolve yeast
- Add 1 14 cups flour and beat until smooth
- Cover and let rise in warm place until it doubles about 2 hours
- Cream Crisco salt and sugar together Add egg and blend
- Stir this mixture into yeast sponge
- Add remaining flour and mix thoroughly
- Rub top with Crisco and let rise again until almost double
- Roll 14-inch thick and cut with floured doughnut cutter
- Allow to rise about 45 minutes
- Then fry in deep kettle with Crisco heated until an inch cube of bread browns about 60 seconds
- Fry doughnuts 2 to 3 minutes until brown
- Drain and glaze with confectioners sugar and hot water combined until it becomes a thin frosting
- When you make these wonderful doughnuts you will have a smile on your lips and a smile in your stomach