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Okay, they aren’t as bad as the name implies, but they certainly are quite a bit denser than my standard donut fare. This is adapted from an old-time recipe, so be aware that this is not your twenty-first–century donut, but who knows? That might be a good thing!
Ingredients
1⁄2 cup milk
1⁄2 cup granulated sugar
1⁄2 teaspoon salt
1⁄2 cup butter or margarine, melted
2 packages fast-rising yeast (1⁄2 oz. total)
1⁄2 cup warm water
3 eggs, yolks only
4 cups flour
Directions
Preheat canola oil to 375°F.
Scald milk, then add sugar, salt, and melted butter, stirring until incorporated.
In another bowl, add yeast to warm water and let sit 5 minutes.
Stir into milk mixture.
Add egg yolks and 2 cups of flour. Mix thoroughly, then keep adding flour until dough is no longer sticky to the touch.
Knead for 1 minute, then roll the dough out to 1⁄4 inch thick.
Fry the donuts for 2–4 minutes, turning once.
Drain on paper towels, then dust with sugar or add desired topping or glaze.