Old Fashioned Fried Doughnuts

Ingredients

• 1 cup Milk (Whole milk recommended)
• 2.25 teaspoons Active dry yeast (Or 1 packet)
• 1 tablespoon Warm water (For dissolving yeast)
• 1 teaspoon Salt
• 4 cups All-purpose flour (Approximately, plus more for dusting)
• 2 tablespoons Shortening (Melted)
• 1.5 tablespoons Granulated sugar
• 2 large Eggs (Well beaten)
• 0.5 teaspoon Ground nutmeg
• 6 cups Vegetable oil (For frying)
• 0.5 cup Powdered sugar (For coating)

Instructions

1. 1In a saucepan, heat the milk until it just begins to simmer (scald). Remove from heat and let cool until lukewarm (about 100-110°F).
2. 2In a small bowl, dissolve the yeast in warm water. Let stand for 5 minutes until foamy.
3. 3In a large bowl, combine the lukewarm milk, dissolved yeast, salt, and enough flour (about 2 cups) to make a stiff batter. Mix well. Cover and let rise in a warm place overnight (8-12 hours).
4. 4In the morning, add the melted shortening, sugar, well-beaten eggs, and nutmeg to the risen batter. Gradually add the remaining flour (about 2 cups) to make a stiff dough. If the dough is too soft to handle, add more flour, 1 tablespoon at a time.
5. 5Cover the dough and let rise again in a warm place for 1-2 hours, or until doubled in size.
6. 6Turn the dough out onto a lightly floured board. Pat the dough to about 3/4 inch thickness. Cut out doughnuts using a doughnut cutter or a round cutter. Gently work the cut doughnuts between your hands to make them rounder. Place the shaped doughnuts on a floured board.
7. 7Let the shaped doughnuts rise for one hour, then turn them over and let them rise again for another hour.
8. 8Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the doughnuts in the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown. Remove the doughnuts with a slotted spoon and drain on brown paper or paper towels.
9. 9While the doughnuts are still warm, roll them in powdered sugar to coat completely. Cool slightly before serving.