Donuts

• 1 1/2 c. milk, scalded
• 1/2 c. sugar
• 2 tsp. salt
• 1/2 c. margarine
• 1/2 c. warm water
• 3 cakes compressed yeast
• 1/2 tsp. powdered ginger
• 2 eggs
• 7 c. flour

1. Scald milk.
2. Stir in sugar, salt and margarine; let cool to lukewarm.
3. Measure water (about 85u0b0) into large mixing bowl. Crumble in yeast.
4. Add ginger; stir until yeast dissolves.
5. Add the lukewarm milk mixture, eggs and half the flour.
6. Beat about 5 minutes with electric mixer until smooth.
7. Stir in remaining flour to make a soft dough, more flour might be necessary, but the less used the lighter the donuts.
8. Turn dough out onto a lightly floured board; let stand for 5 minutes, then knead until smooth and elastic, about 10 minutes.
9. Place dough into a well-greased bowl.
10. Turn to grease all sides.
11. Cover with plastic and a slightly dampened towel.
12. Let rise in warm place until dough is doubled in bulk, about 1 hour.

milk, sugar, salt, margarine, warm water, yeast, powdered ginger, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858041 (may not work)