Raised Doughnuts

2/3 C. sugar
3 T. shortening
1 t. salt
1 C. scalded milk
2 ¼ t. yeast (1 cake)
5 C. flour
1 t. nutmeg

1.  Mix yeast with 2 T. warm water, and let poof.
2.  Add sugar, shortening and salt to the scalded milk.
3.  Add the yeast mixture to the milk when lukewarm.
4.  Add enough flour (about 2 C), to make a sponge, to the milk mixture.
5.  When light, add eggs, nutmeg and enough flour to make a light dough.
6.  Cover and let rise until double in bulk.
7.  Knead until free from large air bubbles.
8.  Roll out onto a lightly floured area to ½” thickness.
9.  Cut with a donut cutter or a cookie cutter.
10.  Cover and let rise again until doubled in size.
11.  Put them, top side down, in hot oil.
12.  Fry till light brown, about 1 minute.
13.  Turn and fry the other side.
14.  Drain on paper towels.
15.  Sprinkle with 10X sugar, at serving time.

Makes:  about 30 doughnuts

Crullers
1.  Roll out doughnut dough until ½” thickness.
2.  Cut into strips 3” by ½”.
3.  Twist and roll each strip.  Fry same as doughnuts.

Jelly Doughnuts
1.  Take doughnut dough and roll out to 1/8” thickness.  Cut with a cookie cutter.
2.  Put 1 t. jelly in the center and run a wet finger around the edge.  Place another round on top.  Press lightly together.
3.  Cover and let rise till doubled in size.
Makes:  about 24 doughnuts