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---------------------------------DOUGHNUTS---------------------------------
4 1/2 c FLOUR 1/2 c WATER
2 pk YEAST 1/2 c EVAPORATED MILK
1/4 c SUGAR 1/4 c SHORTENING
1 ts SALT 1 ea EGG
24 servings
----------------------------------FROSTING----------------------------------
1/2 c BROWN SUGAR 2 tb HALF & HALF
1/4 c BUTTER 1 c POWDERED SUGAR
1/4 ts MAPLE FLAVORING
IN A LARGE MIXER BOWL COMBINE 1 1/2 CUPS FLOUR, YEAST, SUGAR, SALT AND
NUTMEG. MIX WELL. IN A SAUCE PAN, HEAT WATER, MILK AND SHORTENING TO 120
DEG F. ADD TO FLOUR MIXTURE. ADD EGG. BLEND AT SLOW SPEED UNTIL WELL
MIXED. BEAT 3 MINUTES AT MEDIUM SPEED. BY HAND GRADUALLY ADD REMAINING
FLOUR TO MAKE SOFT DOUGH. KNEAD ON FLOURED SURFACE UNTIL SMOOTH AND
ELASTIC. PLACE IN GREASED BOWL AND COVER AND LET RISE FOR 1 HOUR OR UNTIL
DOUBLED IN SIZE. PUNCH DOWN DOUGH AND DIVIDE INTO TWO PARTS. ROLL DOUGH
INTO A 12 X 6 INCH RECTANGLE. CUT RECTANGLE INTO 1" STRIPS. COVER AND LET
RISE UNTIL DOUBLED IN SIZE. HEAT OIL TO 425 DEG F. FRY EACH STRIP UNTIL
GOLDEN BROWN. DRAIN ON PAPER TOWELING. COAT WITH FROSTING.
PREPARE FROSTING: IN A SMALL SAUCE PAN CONBINE BUTTER AND BROWN SUGAR.
BOIL FOR 2 MINUTES, STIRRING CONSTANTLY. ADD MAPLE FLAVORING AND HALF &
HALF. STIR IN ENOUGH POWDERED SUGAR TO MAKE SPREADABLE FROSTING.
4 1/2 c FLOUR 1/2 c WATER
2 pk YEAST 1/2 c EVAPORATED MILK
1/4 c SUGAR 1/4 c SHORTENING
1 ts SALT 1 ea EGG
24 servings
----------------------------------FROSTING----------------------------------
1/2 c BROWN SUGAR 2 tb HALF & HALF
1/4 c BUTTER 1 c POWDERED SUGAR
1/4 ts MAPLE FLAVORING
IN A LARGE MIXER BOWL COMBINE 1 1/2 CUPS FLOUR, YEAST, SUGAR, SALT AND
NUTMEG. MIX WELL. IN A SAUCE PAN, HEAT WATER, MILK AND SHORTENING TO 120
DEG F. ADD TO FLOUR MIXTURE. ADD EGG. BLEND AT SLOW SPEED UNTIL WELL
MIXED. BEAT 3 MINUTES AT MEDIUM SPEED. BY HAND GRADUALLY ADD REMAINING
FLOUR TO MAKE SOFT DOUGH. KNEAD ON FLOURED SURFACE UNTIL SMOOTH AND
ELASTIC. PLACE IN GREASED BOWL AND COVER AND LET RISE FOR 1 HOUR OR UNTIL
DOUBLED IN SIZE. PUNCH DOWN DOUGH AND DIVIDE INTO TWO PARTS. ROLL DOUGH
INTO A 12 X 6 INCH RECTANGLE. CUT RECTANGLE INTO 1" STRIPS. COVER AND LET
RISE UNTIL DOUBLED IN SIZE. HEAT OIL TO 425 DEG F. FRY EACH STRIP UNTIL
GOLDEN BROWN. DRAIN ON PAPER TOWELING. COAT WITH FROSTING.
PREPARE FROSTING: IN A SMALL SAUCE PAN CONBINE BUTTER AND BROWN SUGAR.
BOIL FOR 2 MINUTES, STIRRING CONSTANTLY. ADD MAPLE FLAVORING AND HALF &
HALF. STIR IN ENOUGH POWDERED SUGAR TO MAKE SPREADABLE FROSTING.
