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- 2 ounces fresh yeast
- 1/4 cup warm water
- 2 tsps. sugar
- 1 egg
- 1/4 cup water
- 1/4 cup orange juice
- Pinch salt
- 3 Tbsps. Margarine
- 1 Tbsp. oil
- 4 1/4 cups flour
- 1/3 cup sugar
- Oil for frying
- Confectioners' sugar
USE: 4-quart pot
YIELDS: 2 dozen doughnuts
In a large bowl, dissolve yeast in water and sugar. Allow to stand for several minutes until bubbly. Add remaining ingredients and knead until smooth, about 15 to 20 minutes. Cover dough and allow to rise until doubled in bulk – about 1 hour. Roll out dough 1/2-inch thick on a floured surface. Cut into circles with doughnut cutter. Allow to rise again until doubled in bulk, about 30 minutes. Heat 3 to 4 inches of oil in a 4-quart pot until hot. Deep-fry doughnuts in hot oil with cover on pot (it makes doughnuts expand). When golden brown, remove cover, turn doughnuts over, and brown on second side. Remove with slotted spoon. Drain and cool on paper towels. Sprinkle with confectioners' sugar.
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