Cut rings of dough	Fry until golden brown

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Doughnuts

Source: St. Louis Post-Dispatch, November 27, 1949

Yield: 4 dozen doughnuts

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Ingredients

• 1/2 cup sugar

• 1 tsp salt

• 4 Tbsp butter

• 7 tsp lard

• 4 eggs

• 2 cups milk

• 2 oz compressed yeast

• 1 tsp vanilla flavoring

• 2 cups cake flour

• 5 cups bread flour

• 1 lb powdered sugar

• 1/4 cup water

• 1 tsp vanilla

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Preparation

With ingredients at room temperature, dissolve yeast in milk containing vanilla flavoring. Cream eggs, butter, lard, sugar and salt until light. Stir in sifted cake flour and then dissolved yeast and milk. Mix thoroughly. Add bread flour and stir for at least five minutes. Allow dough to rise until double in bulk.

Turn out risen dough on floured board. Knead and then roll out to one-fourth inch thickness. Shake dough "like a blanket" to prevent shrinking. Cut rings of dough with a doughnut cutter. Lay rings on a floured board and set in a warm place to rise until double in bulk.

Fry doughnuts until golden brown in fat which has been heated to 375 degrees. Sprinkle with powdered sugar while hot or dip in a glaze made of powdered sugar, water and flavoring.