Oylykoeks, Fastnachts or Doughnuts
Makes 24 (3-inch) doughnuts
1/2 pint milk (1 cup)
1 (1/4-ounce) package active dry yeast (about 1 tablespoon)
3-1/2 cups all-purpose flour
1/4 cup vegetable shortening
1 teaspoon salt
1/4 cup sugar
Scald milk by heating almost to boiling point. Pour into a large bowl. Cool to 105F to 115F (40C to 45C) or until a few drops on your wrist feel warm. Sprinkle yeast over milk. Let stand until yeast foams. Add half of flour; beat until smooth.
Cover and let rise 2 hours in a warm place. In another bowl, beat shortening, salt and 1/4 cup sugar until blended and light. Add egg; mix well. Stir into yeast mixture along with remaining flour.
Beat 5 minutes with a wooden spoon. Cover and let rise again in a warm place until doubled in bulk, 45 minutes to 1 hour. Turn out onto a lightly oiled surface. Roll out to 1/2 to 3/4 inch thick. With a floured cutter, cut out doughnuts.
Let rise until doubled, about 45 minutes. Meanwhile, in a deep-fat fryer or deep heavy skillet, heat fat to 365F to 375F (185C to 190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.
Fry doughnuts 3 to 5 minutes or until golden, turning them once. Using a slotted spoon, remove from fat and drain on paper towels. Sprinkle with sugar.