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Bakers' Raised Doughnuts

  • 4 ounces shortening
  • 1 pint milk
  • Flour
  • 1 cup yeast
  • 3 cups sugar
  • 6 egg whites, whipped
  • 1/2 tsp baking soda
  • 1 Tbsp milk
  • 1 tsp salt
  • 1 tsp cinnamon, ground
  • 1/2 nutmeg, grated
  • Flour
  • Raisins, seeded
  • Powdered sugar
Warm the shortening in the milk. When nearly cool, add enough flour to make a thick batter. Add the yeast. Beat with enthusiasm and set it to rise up. When light, gradually work in the sugar, the whipped egg whites, baking soda dissolved in 1 Tbsp milk, salt, ground cinnamon and grated nutmeg. Then gradually work in enough flour to make the dough stiff enough to roll out. Let it rise (rise up!) again. When very light, roll it out in a sheet an inch thick. Cut into rounds. Put into the center of each round a large seeded raisin. Mold into perfectly round balls. Flatten a little. Let them stand a few minutes before boiling. Have plenty of oil in the pan. When the oil starts boiling, drop in the cakes. When they are a light brown, take them out with a skimmer. Drain on paper towels and roll, roll, roll, while warm, in powdered sugar.
Submitted by Tess M Jun 20, 2009 15 min 30 min 45 min
Recipe Rascal