Raised Doughnuts

• 1 c. milk
• 1 pkg. active dry or compressed yeast cake
• 3 1/2 c. sifted enriched flour
• 1/4 c. butter or Crisco
• 1 tsp. salt
• 1/4 c. sugar
• 1 egg
• 1/4 level tsp. ground nutmeg (if desired)
• Crisco or Wesson oil for deep frying

1. Heat milk slightly and dissolve yeast.
2. Add 1 1/2 cups flour and beat until smooth.
3. Cover with damp cloth and let rise in warm place until double in bulk, about 2 hours.
4. Cream butter, salt and sugar.
5. Add egg and mix well.
6. Stir this mixture into the yeast sponge.
7. Add 2 cups flour and mix thoroughly.
8. Rub top of dough with butter or Crisco and let rise again until double in bulk. Roll about 3/8-inch thick and cut with floured doughnut cutter. Allow to rise about 45 minutes.
9. Fry in deep fat heated to 365u0b0. Drain on absorbent paper.
10. Sprinkle with sugar or use glaze made by adding about 3 tablespoons water to 1 cup confectioners sugar. Makes 18 to 20 doughnuts.

milk, active dry or compressed yeast cake, flour, butter, salt, sugar, egg, ground nutmeg, wesson oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340651 (may not work)