2009 Donuts by Lorraine Ball

Donuts

by Lorraine Ball

Makes 12 dozen

2 c. water
5 tbsp. yeast
6 c. milk (2 cans plus enough water to make 6 cups)
2 c. sugar
8 tsp. salt
20-22 c. flour
2 c. shortening
8 eggs

Mix all together. Let rise twice. Rol out onto floured surface to 1/2 to 3/4 inch thickness. Cut with round cutter with center. Place bottom side down onto floured wax paper or surface. Let rise till light and airy.

Deep fry in oil heated to 375. Turn when barely brown with dowell or wooden spoon handle.

Glaze with mixture of powdered sugar and Hot water to consistency of thin pancake mix, add yellow food coloring and lemon extract if desired. Barely yellow.

Glaze while still warm.

* When rolling out the dough, keep it smooth, ans stretch each donut a bit before placing on floured surface.