Preparation:
Dissolve yeast in milk; add 2 c flour and mix well; let stand in a warm place for 1/2 hour. Beat egg yolks and egg together and add sugar, shortening, vanilla (or nutmeg), salt, 4 1/2 or 5 c flour and orange rind (or lemon). Add this to yeast mixture. Let rise to double bulk (about 1 hour). When light turn out on floured board. Roll to 1/2 inch thickness. Cut with donut cutter and lay on waxed paper until very light. Fry in deep fat until lightly brown. GLAZE: Mix together and add warm water until the mixture is thick, like cake icing. Then add cream or canned milk until the right consistency to dip doughnuts in. Drain on brown paper. |
