- 1 [1-tablespoon / 7-g] active dry yeast
- 1/2 cup [125 mL] lukewarm water
- 1 1/2 teaspoons [7.5 mL] salt
- 3 to 3 1/2 cups [420 to 490 g] flour
- 1/2 cup [125 mL] lukewarm scalded milk
- 1/4 cup [60 g] sugar
- 1 egg
- 1/4 cup [60 g] melted shortening
- Shortening, for cooking
Glaze
- 1/4 cup [60 mL] milk
- 4 cups [1 L] icing sugar
- 2 tablespoons [30 mL] honey
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- Mix together active dry yeast, lukewarm water and 1/2 teaspoon [2.5 mL] of the salt.
- Leave to rest for 10 minutes.
- Into a large bowl, mix together 1 1/2 cups [210 g] of the flour, lukewarm scalded milk, sugar, remaining [1 teaspoon / 5 mL] salt, egg and melted shortening.
- Mix in yeast mixture and enough of remainning flour to get a smooth dough.
- Shape dough into balls; leave to rise, into a warm environment away from drafts, for approximately 2 hours.
- Punch dough down.
- Roll dough until 1-inch [2.5-cm] thick.
- Cut dough into doughnut shapes; leave to rise, into a warm environment away from drafts, for 30 minutes.
- Into a deep-fryer, heat some shortening until really hot.
- Fry doughnuts, a few at a time turning doughnuts once, until golden brown on both sides.
- Leave doughnuts to drain onto paper toweling.
- Meanwhile, mix together glaze milk, icing sugar and honey.
- Brush still warm doughnuts with glaze.
- Leave to cool before eating.
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