Doughnuts

A few days ago, Esther got in the mood to make doughnuts.  It worked out well because that evening Gayle was away for a few hours at a Bible Study, and I like to do something special with the children those evenings.  She found a recipe for Fluffy Raised Doughnuts in the Basics and More  cookbook that I have.  If you’re interested, here’s the recipe:

Fluffy Raised Doughnuts

2 C water (lukewarm)
1 T yeast
½ C vegetable oil
½ C sugar
2 eggs, well beaten
2 tsp salt
Approximately 6 C flour

Soften yeast in water. Add next 4 ingredients, then 2 cups flour. Let rise 30 minutes. Add rest of flour, just enough to work well with your hands. Knead till smooth. Let rise till double. Lay out, do not punch down or use rolling pin, just pat it out and cut. Let rise again. Fry in hot fat, deep enough so doughnuts float.

We used a jar ring to cut the doughnuts, and a milk-bottle cap to cut out the centers.  We also used whole wheat flour, and lard instead of oil, then fried them in lard because that’s what we have in abundance.  They were delicious!  The next day, she made a glaze and dipped them in, and that was better yet.

The raised doughnuts, waiting to fry.

Yumm!

They were even better with the glaze!