INGREDIENTS:
1 cup milk
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 package active dry or cake yeast
2 tablespoons warm or lukewarm water
2 tablespoons salad oil
1 egg
3-1/2 cups sifted all-purpose flour
Sifted confectioners' sugar
TO PREPARE:
Scald milk, add granulated sugar, salt, and nutmeg. Cool to lukewarm. Sprinkle or crumble yeast into warm water (use lukewarm water for cake yeast), stirring until yeast is dissolved.
To lukewarm milk mixture add oil, egg and dissolved yeast, blending with spoon. Add flour gradually, beating well. Cover with waxed paper, then clean towel, and let rise in warm place (about 85 degrees) until double in size.
Turn dough (it will be soft) on to a well-floured surface; knead gently. Roll into 18 inch by 12 inch rectangle; cut into thirty-six 3 inch by 2 inch rectangles. Cover with clean towel and let rise 30 minutes.
Fry a few doughnuts at a time in deep fat (375 degrees) until golden brown. Drain on crumpled paper towels. Drop doughnuts in brown paper bag, sprinkle with confectioners' sugar, and shake well until thoroughly coated. Serve piping hot.
YIELDS: 3 dozen doughnuts
TO PREPARE:
Scald milk, add granulated sugar, salt, and nutmeg. Cool to lukewarm. Sprinkle or crumble yeast into warm water (use lukewarm water for cake yeast), stirring until yeast is dissolved.
To lukewarm milk mixture add oil, egg and dissolved yeast, blending with spoon. Add flour gradually, beating well. Cover with waxed paper, then clean towel, and let rise in warm place (about 85 degrees) until double in size.
Turn dough (it will be soft) on to a well-floured surface; knead gently. Roll into 18 inch by 12 inch rectangle; cut into thirty-six 3 inch by 2 inch rectangles. Cover with clean towel and let rise 30 minutes.
Fry a few doughnuts at a time in deep fat (375 degrees) until golden brown. Drain on crumpled paper towels. Drop doughnuts in brown paper bag, sprinkle with confectioners' sugar, and shake well until thoroughly coated. Serve piping hot.
YIELDS: 3 dozen doughnuts
