French Market Doughnuts
CATEGORIES
INGREDIENTS
- Servings: 3 dz
- 1 cup milk
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 package active dry or cake yeast
- 2 tablespoons warm or lukewarm water
- 2 tablespoons salad oil
- 1 egg
- 3-1/2 cups sifted all-purpose flour
- Sifted confectioners' sugar
DIRECTIONS
- Scald milk, add granulated sugar, salt, and nutmeg.
- Cool to lukewarm. Sprinkle or crumble yeast into warm water (use lukewarm water for cake yeast), stirring until yeast is dissolved.
- To lukewarm milk mixture add oil, egg and dissolved yeast, blending with spoon. Add flour gradually, beating well.
- Cover with waxed paper, then clean towel, and let rise in warm place (about 85 degrees) until double in size.
- Turn dough (it will be soft) on to a well-floured surface; knead gently.
- Roll into 18 inch by 12 inch rectangle; cut into thirty-six 3 inch by 2 inch rectangles.
- Cover with clean towel and let rise 30 minutes.
- Fry a few doughnuts at a time in deep fat (375 degrees) until golden brown.
- Drain on crumpled paper towels. Drop doughnuts in brown paper bag, sprinkle with confectioners' sugar, and shake well until thoroughly coated. Serve piping hot.