Raised Donuts (Fasnacht Donuts)
The stuff that loving memories are made of.
For the Sponge
- 4 cups flour all-purpose
- 2 cups water luke warm
- 1 tbsp yeast dry active
For the Dough
- 4.5 cups flour all-purpose
- 1/2 cup sugar
- 1/2 cup shortening
- 2 eggs beaten
- 1/2 tsp nutmeg ground
- 1/2 tsp salt
- 5 cup oil vegetable oil
Prepare sponge by mixing yeast and warm water in large mixing bowl. Stir well until yeast is dissolved. Add flour and mix thoroughly. Cover bowl and set in warm place, overnight or until sponge has doubled.
For dough, use a medium-sized mixing bowl and cream together sugar and shortening. Add the nutmeg, salt, and eggs and mix thoroughly. Pour this mixture into the bowl containing the sponge and mix together. Gradually stir in remaining flour. Stir in as much flour as the dough will readily take. Cover dough and set in warm place and allow to double in bulk.
On a floured board, roll dough to ⅓ inch thickness. Cut dough using donut cutter or round form. Allow cut-outs to rise until doubled in size, keeping covered to prevent from drying.
Heat frying oil to 375 degrees in deep skillet. Fry donuts until a light golden brown, be sure to turn them over so each side is evenly fried.
Allow to cool and drain on paper bag or paper towels. Glaze or coat with your choice of topping, or enjoy plain. Have coffee or milk readily available for immediate dunking.
Calories: 119kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Cholesterol: 6mg | Sodium: 28mg | Potassium: 28mg | Sugar: 2g | Vitamin A: 10IU | Calcium: 5mg | Iron: 1.1mg