Blend thouroughly flour, surga, mace, nutmeg and salt. Cut in shortening. Make a well in the center. Stir yeast and pour into well. Add milk and eggs.
Beat thouroughly taking up as much flour as needed to form a thick elastic batter. Work to form a soft dough. Turn dough onto floured board/pastry sheet. Wait 10 minutes or longer, kneed until smooth and elastic. Cover with towel , let rise until double. Rool to about 3/8th inch thick. Cut let rise uncovered until double. Deep fry.
For glaze, mix powdered sugar, vanilla and water, stir until sugar is disolved. Dip doughnuts into glaze set on cooling rack to dry.
Originally Submitted
12/22/2013
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