1 packet yeast
3/4 cup sugar
1-1/4 cups milk
4-1/2 cups flour
3 Tbsp. shortening (I used canola oil)
1/4 tsp mace (she had written you could use nutmeg or cinnamon in place, I went with cinnamon)
1/4 tsp. salt
Now, her directions are spotchy, but I want to put it here as she put it. You might get a good chuckle over it!
Dissolve yeast, 1 tbsp. sugar in milk. After it cools add 1/2 cups lour, beat well, let raise 1 hr in warm place.
Well, if your don’t know how to bake, your not going to have a clue how to make these and do it right! This is what I did:
I scalded the milk and let cool to just lukewarm. Mix in the packet of yeast and 1 tbsp of sugar. Let sit 5 minutes. Add remaining sugar, oil and egg and mix well. Gradually add flour (and I did only use 4 -1/2 cups!). Turn out onto lightly floured board and knead gently until uniform. Let sit and rise for 1 hour.
After doughnuts rise, roll out to 1/2″ thick, cut with doughnut cutter and set aside. Heat oil to temp of 350 degrees. Drop doughnuts into oil. They will sink to the bottom. When they rise to the top, immediately turn over to prevent cracking. Cook doughnuts until browned and drain on a plate covered with a paper towel to absorb and residual grease.
I also made two types of frosting. I wanted to do maple because it was one of Gram’s favorite flavors but I also wanted to decorate with pastel colors for the “spring” effect.
To make the maple frosting, I took a tablespoon of butter and melted it in the microwave. For the maple frosting I added about 2 tbsp maple syrup, 1/2 tsp mapleine, confectioner’s sugar and enough milk to thin enough to glaze consistency. I then dipped the tops in the frosting and sat upright on towel lined plates to set.
For the Almond flavored glaze I basically did the same thing except I only used 1 Tbsp butter, confectioner’s sugar, 1 tsp. almond extract and milk. I don’t have measurements for the confectioner’s sugar or milk. I usually just dump in enough sugar and milk until it comes to the consistency I want for glazing or frosting.