GrandmaS Classic Doughnuts - yeast

Method

• Combine yeast, lukewarm water and sugar in small bowl and let yeast dissolve.
• Scald the milk, then add shortening or butter, 1 cup sugar, nutmeg, vanilla and salt.
• Let mixture cool until tepid.
• Place the 2 mixtures in a large bowl and add the egg yolks and 4 c. measured flour.
• Beat vigorously until well blended.
• Beat egg whites until stiffened and then add to above mixture.
• Stir in enough remaining flour to make a soft dough.
• Place in a greased bowl, cover and let rise in a warm place for 1.5 hours.
• Knead down and let rise again until doubled in size and light and springy to the touch.
• Roll dough out on a floured surface to 0.25 inch thickness.
• Cut with a large, floured doughnut cutter and place on a floured surface about 1 inch apart.
• Cover with a towel and let rise until the fist ones you've cut are light.
• Start frying the first batch in a deep hot fat at 350 F until golden brown.
• Drain on paper towels.