Light as a Feather Doughnuts

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

3/4 cup milk
1/4 cup sugar
1 tsp. salt
1/4 cup Fleischmann's margarine
1/4 cup warm water
1 pkg. Fleischmann's Yeast
1 lg. egg, beaten
3-1/4 cups flour

Glaze:
2 cups confectioner's sugar, sifted
1/3 cup milk
1 tsp. vanilla

Cinnamon-Sugar:
1/2 cup sugar
2 tsp. cinnamon

INSTRUCTIONS

Scald milk, stir in sugar, salt and margarine. Cool to luke warm. Measure warm water into large warm mixing bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover, let rise in warm place free from draft, until doubled in bulk; about 1 hour. Handle doughnuts as little as possible to prevent falling. Fry in deep fat (375°F) for 2-3 minutes or until brown on both sides. Drain on absorbent paper. While warm, dip in Glaze or Cinnamon-Sugar.

Glaze:
Blend together sugar, milk and vanilla. Dip warm doughnuts into glaze. Drain on rack set over waxed paper or platter to catch icing so it may be reused.

Cinnamon-Sugar:
Combine sugar and cinnamon. Dip warm doughnuts into mixture.

CHEF COMMENTS

Recipe from The Art of Hungarian Cooking.

Tagged: breads, doughnuts add tags

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