RAISED DOUGHNUTS AND GLAZE
Pączki Glazurowane
Irene H Szczesniak
1 cup milk
½ cup sugar
1 cup sifted flour
¼ cup shortening or butter
1½ teaspoons cinnamon
1 teaspoon salt
½ teaspoon nutmeg
½ cup sifted flour
1 package dry yeast or 1 cake compressed yeast
2 well-beaten eggs
¼ cup lukewarm water
2½ cups sifted flour
Scald milk. Sift together flour, cinnamon and nutmeg. Set aside. Soften yeast in ¼ cup lukewarm water. Let stand 5 to 10 minutes. Put sugar, shortening and salt into a large bowl. Immediately pour scaled milk over ingredients in bowl and stir until shortening is melted. When lukewarm, blend in ½ cup of sifted flour, beating until smooth. Stir softened yeast and add. Mix well. Add the dry ingredients and beat until very smooth and elastic. Slowly stire in about 2½ cups of flour. Add just enough flour to make a dough with is soft and somewhat sticky, but stiff enough to be handled. Turn dough unto a lightly floured surface and knead. Form into a ball and place in a lightly greased deep bowl. Turn ball to bring greased surface to top. Cover with wax paper and towel and let rise in a a warm place, until doubled in size 1½ to 2 hours. Turn dough out unto a lightly floured surface and roll 1.2 inch thick. Cut with a 3 inch lightly floured doughnut cutter. Cover with wax paper and let rise on a floured board 30 to 45 mintues or until doubled in size. Fry in shortening, lard or oil at 350° F. Glaze, frost or roll in sugar.
GLAZE FOR RAISED DOUGHNUTS
Glazura na Pączki
This glaze is excellent and if desired the flavoring may be changed to suit taste.
2 cups granulated sugar
2 cups water
1 teaspoon vanilla extract.
Combine the sugar and water. Bring to a boil and boil for 4 minutes or to the thread stage.
