Prep. Time : 4 hours- with the raising
Serves: About 3 doz. doughnuts
-Place 1 pkg. of rapid rise yeast in 1/4 cup of warm water
with a pinch of flour or sugar --Let it rise until bubbly
-Warm 1 3/4 cups of milk to scalding(until it gets bubbly on the edges)
Cool slightly and add: 2 Tablespoons of oil
1 beaten egg
-Mix 4 cups of flour
1/2 teaspoon salt
1/2 cup sugar
1/4 teaspoon Nutmeg
-Pour the bubbly yeast into the flour mix, and mix it together. Then add the just warm milk/egg/ oil liquid all at once. Knead well with a kneading hook with your mixer. By hand IS possible, but it will be VERY sticky. Knead for 4 minutes or so with the mixer. Cover and let it rise for 21/2 hours.
-When it has risen, it will be easier to handle with floured hands. It will be a very soft dough. Coat your rolling pin with flour. Roll it out on a floured surface, into a circle, and cut it into doughnuts with a jar lid ring, and cut the center out with another small cap( I used a water bottle cap). Deep fry the rings( and holes) in hot oil for about 2-3 minutes or until golden. Cool slightly on paper towels, and coat with cinnamon and sugar mix, or powdered sugar, or I like vanilla icing the best. If you put it on while they are still a little warm, it will make a glaze. Have someone to share them with, because this makes quite a few!!
* I made this recipe for Katie from an adapted scone recipe. To make the scones, just take out the nutmeg, and put in 2 T. sugar in instead of 1/2 cup.. Pull it off in snatches to fry, instead of making rings...the scones are great with freezer jam! The scone recipe would also make great Indian Fry Bread to top like a taco for Indian Tacos!
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