Old Fashioned Glazed Doughnuts 1 cup scalded milk 1/2 cup butter 1/2 cup sugar 1/2 teaspoon salt 2 eggs plus 1 egg yolk, beaten 2 envelopes active dry yeast 4 cups sifted flour Cooking Oil
In a large mixing bowl, pour scalded milk over the butter, sugar and salt. Cool slightly. Add the eggs. When the temperature reaches between 105 to 115 degrees, add the yeast. Let mixture stand for 5 minutes. Blend in flour a little at a time. Mix into a soft dough. When smooth, turn the dough out onto a well-floured board. Knead gently for about 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Let rise for 1 hour. Punch the dough down and divide in half. On a lightly floured board roll each section to 1/2-inch thickness. Cut with a floured doughnut cutter. Place on waxed paper. Set in a warm place. Let rise for 30 minutes. In a deep skillet heat cooking oil to 375 degrees. Using a slotted spoon gently slip each doughnut into the oil. Fry for 2 minutes or until golden brown, turning once. Drain on paper towels. In another mixing bowl, blend 1 cup confectioners' sugar, 3 tablespoons water and 1/2 teaspoon vanilla extract. Drizzle over warm doughnuts. [Non-text portions of this message have been removed]
