Yield: 36 Servings
|1 small||Yeast cake|
|3 \N||Egg whites|
|4½ cup||Flour (4 1/2 - 5 c), sifted|
|\N 1||cup sugar|
|\N 1||tablespoon white syrup|
Scald the milk, add shortening and salt. Cool milk until it is lukewarm; then add crumbled yeast cake and stir. Gradually add 2⅔ cups sifted flour, beating batter thoroughly. Put in a warm place and allow to stand until full of bubbles. Mix sugar with nutmeg and combine with beaten eggs.
Stir into first mixture and add remaining flour. Knead well, cover and let rise in a warm place for about 1 hour. Turn out lightly on floured board and roll ¾ inch thick. Cut with doughnut cutter or biscuit cutter shaping into a ball, or make into twists. Cover with a thin cloth and let rise on board until top is springy to touch of a finger. Drop into hot fat (375 oF) with the raised side down, so the top side will rise while under side cooks. Drain on absorbent paper. Yields 3 dozen.
Raised doughnuts are delicious if dipped in a syrup made by boiling together for 5 minutes the following: ¾ cup water
Recipe by: Mennonite Community Cookbook ISBN-0-8361-3625-X Posted to MC-Recipe Digest V1 #462 by 4paws@... (Shermeyer-Gail) on Feb 01, 1997.