Glazed Doughnuts

Ingredients

2 cups Roberts Milk
1 package active dry yeast
6 1/2-7 cups flour, sifted
1/2 cup Roberts Butter, softened
1 Roberts Egg
4 Roberts Egg Yolks
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons freshly grated lemon rind
1/4 teaspoon nutmeg
1 teaspoon salt
oil for frying
Lemon Glaze

Preparation

Scald milk and cool to lukewarm. Soften yeast in milk; add 2 cups flour and mix thoroughly. Cover and allow to rise in a warm place 30 minutes. Beat together softened butter, egg, egg yolks, sugar, vanilla extract, lemon rind, nutmeg and salt; add to yeast mixture. Stir in remaining flour, mixing thoroughly. Place in a buttered bowl; cover and allow to rise in a warm place until double in bulk. On a lightly floured surface, roll dough to 1/3 inch thickness; cut with a floured doughnut cutter. Cover and allow to rise in a warm place until double in bulk. Deep-fry in hot oil (365°), turning once, until nicely browned. Drain on absorbent paper. Frost with Lemon Glaze.

Recipe Contributed By: Mrs. Orval Jans Crete, Nebraska

Yield: 2 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.