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Ingredients
- 3/4 c. Whole lowfat milk
- 1/4 c. (1/2 stick) unsalted butter
- 5 1/2 tsp Dry yeast
- 3 lrg Egg yolks
- 3 Tbsp. Sugar
- 1 Tbsp. Dark rum
- 1 tsp Grated lemon peel
- 1/2 tsp Salt
- 2 c. All purpose flour Vegetable oil, (for deep-frying) Powdered sugar Lingonberry preserves or possibly strawberry preserves
Directions
- Heat lowfat milk and butter in heavy small saucepan over medium-high heat till butter melts, stirring occasionally. Transfer to large bowl. Cold to 110 F, about 15 min. Whisk in yeast; let stand till yeast dissolves, about 8 min.
- Whisk yolks and next 4 ingredients into lowfat milk mix. Stir in flour. Knead dough on floured surface 2 min.
- Lightly oil bowl. Add in dough, turning to coat. Cover with plastic wrap and towel. Let sough ride in hot draft-free area till doubled, about 1 hour.
- Punch down dough. Cover with plastic and towel; let rise 15 min.
- Divide dough in half. Divide each half into 10 equal pcs. Roll each piece between palm of hand and work surface to create smooth round ball.
- Place on baking sheet, spacing proportionately. Cover with plastic wrap,then towel.
- Let rise in hot area till almost doubled, about 15 min.
- Pour sufficient oil into medium pan to reach depth of 3 inches. Heat to 325 F. Working in batches, fry doughnuts till brown,about 4 min per side.
- Using slotted spoon, transfer to paper towels and drain. Sift powdered sugar over doughnuts. Serve with preserves.
- Makes 20.
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