Yeast Doughnuts

Servings: 36

Ingredients

• 2 cakes compressed yeastor 2 pkg active dry yeast
• 1/4 Cup lukewarm water
• 1 1/2 Cups milk – scalded
• 1/3 Cup butter or margarine
• 2 eggs
• 1/2 Cup sugar
• 2 Tsp salt
• 1 T nutmeg – (1 to 2)
• 4 3/4 Cups flour – (4 3/4 to 5)
• Melted butter or margarine
• the Frosting

Method

• Soak yeast in lukewarm water.
• Add butter to scalded milk and cool to lukewarm.
• Add yeast.
• Beat eggs; add sugar and beat again; add to milk.
• Add salt, nutmeg and beat flour in thoroughly, adding only enough to make a very soft dough.
• Cover and let stand in warm place until double in bulk. Or let rise in refrigerator until double in bulk, about 3 1/2 hours.
• Roll out onto lightly floured board, about 1/3 of the dough at a time.
• Roll to 1/2 inch thickness.
• Cut with well-floured doughnut cutter or cut into rectangles about 1 1/2 inches wide and 4 inches long.
• Place about 2 inches apart on well greased baking sheets.
• Brush well with melted butter or margarine.
• Let rise in warm place until double in bulk.
• Bake 425-degree oven about 12 minutes or until lightly browned.
• Roll in sugar or ice with Frosting

Notes

The frosted top may be dipped in coconut or finely chopped nuts.

Frosting

Ingredients

• 1 lb. sifted powdered sugar.
• 1/3 cup butter (softened).
• 3 to 4 tb cream (can use can milk).

Method

Beat ingredients together thoroughly

Notes

For chocolate frosting add 3 tablespoons cocoa. For Halloween, color the frosting orange. For valentines day color it pink. For St. Patty day use green food coloring.