1930 Yeast Doughnuts

• 1/4 c. Crisco
• 1 cake yeast
• 1 c. milk
• 1 tsp. salt
• 1 egg
• 1/4 c. sugar
• 3 1/2 c. sifted flour

1. Heat milk slightly and dissolve yeast.
2. Add 1 1/4 cups flour and beat until smooth.
3. Cover and let rise in warm place until it doubles, about 2 hours.
4. Cream Crisco, salt and sugar together. Add egg and blend.
5. Stir this mixture into yeast sponge.
6. Add remaining flour and mix thoroughly.
7. Rub top with Crisco and let rise again until almost double.
8. Roll 1/4-inch thick and cut with floured doughnut cutter.
9. Allow to rise about 45 minutes.
10. Then fry in deep kettle with Crisco heated until an inch cube of bread browns (about 60 seconds).
11. Fry doughnuts 2 to 3 minutes until brown.
12. Drain and glaze with confectioners sugar and hot water combined until it becomes a thin frosting.
13. When you make these wonderful doughnuts, you will have a smile on your lips and a smile in your stomach.

crisco, cake yeast, milk, salt, egg, sugar, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540131 (may not work)