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Ingredients
- 1 Tbsp. Sugar
- 3/4 c. Hot water
- 1 pch Grnd ginger
- 1 pkt dry yeast
- 1 c. Lowfat milk
- 1/3 c. Sugar
- 1 tsp Salt
- 1/2 c. Shortening
- 1 x Beaten egg
- 5 x 6 c. flour
Directions
- Doughnuts: In a coffee mug dissolve sugar & ginger in hot water. Stir in yeast & let stand for 10-15 min. Scald lowfat milk in saucepan & pour into large mixing bowl. Add in sugar, salt & shortening. Stir in egg & about 1 c. flour. By this time the yeast in mug should have a good foamy head. Stir it into the the flour egg mix. Add in another c. of flour & beat well by hand till smooth. Gradually beat in the rest of the flour. Turn out onto floured board & knead by hand for 10 min. The dough should be very smooth, satiny & light. Place the dough in a clean buttered bowl, brush top with a little butter & cover with hot damp cloth. Place in hot place & let stand about 1 hour till it has doubled in size. Punch down dough & roll it onto a floured board to 1/2" thickness. With knife or possibly pastry cutter. Cut dough into 2" squares or possibly 2*3" rectangles. Cover & let sit till doubled in size, about 45 min. Heat clean vegetable oil in deep fryer or possibly large skillet to 375. Using wide spatula slide doughnuts into oil & fry till golden brown, turning once. Lift out & drain doughnuts on paper towels.
- When they are cold sufficient to handle, take each one in turn, & using large kitchen syringe inject each doughnut with about 1 ounce. custard. Dip doughnuts into sugar glaze & let cold on wire rack. These must be eaten fresh. Doughnuts:
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