John Myers
Ingredients for 15 servings:
- 500 g flour, grippy
- 50 g yeast, or 1 packet of dry yeast
- 80 g sugar, fine
- 100 g butter, melted
- 2 eggs
- 125 ml milk
- some salt
- some lemon peel
- 800 g fat, for frying
- Powdered sugar with lots of cinnamon
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes
original American recipe from the 1950s
Prepare yeast dough from the first 8 ingredients and let it rise in a warm place for 1/2 hour. Roll out the dough to about 1 cm thick and cut out doughnuts. Place on a floured baking sheet, cover, and let rise for another 1/2 hour. Heat enough fat (originally lard). On a 10-speed hob, I use settings 6 to 7, as otherwise the doughnuts will be too dark. Bake the doughnuts until golden brown, drain on kitchen paper, and roll them in the sugar-cinnamon mixture while still warm. Use plenty of cinnamon. The doughnuts freeze well, so you can always use them fresh as needed.
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