Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Sugar
3/4 c Warm water
1 pn Ground ginger
1 Pack dry yeast
1 c Milk
1/3 c Sugar
1 ts Salt
1/2 c Shortening
1 Beaten egg
5 6 cups flour

Doughnuts: In a coffee mug dissolve sugar ginger in warm water.
Stir in yeast let stand for 10-15 minutes. Scald milk in saucepan
pour into large mixing bowl. Add sugar, salt shortening. Stir in
egg about 1 cup flour. By this time the yeast in mug should have a
good foamy head. Stir it into the the flour egg mixture. Add another
cup of flour beat well by hand until smooth. Gradually beat in the
rest of the flour. Turn out onto floured board knead by hand for 10
minutes. The dough should be very smooth, satiny light. Place the
dough in a clean buttered bowl, brush top with a little butter
cover with warm damp cloth. Place in warm place let stand about 1
hour until it has doubled in size. Punch down dough roll it onto a
floured board to 1/2" thickness. With knife or pastry cutter. Cut
dough into 2" squares or 2*3" rectangles. Cover let sit until
doubled in size, about 45 minutes. Heat clean vegetable oil in deep
fryer or large skillet to 375. Using wide spatula slide doughnuts
into oil fry until golden, turning once. Lift out drain doughnuts
on paper towels. When they are cool enough to handle, take each one
in turn, using large kitchen syringe inject each doughnut with
about 1 oz. custard. Dip doughnuts into sugar glaze let cool on
wire rack. These must be eaten fresh. Doughnuts: Submitted By
THESERVS#GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995 155854 -0500

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