CHINESE DOUGHNUTS

CHINESE DOUGHNUTS
MAKES ABOUT SIX DOZEN

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups sifted flour
1/4 cup sugar
2 teaspoons salt
1/2 teaspoon nutmeg
1 1/2 cups warm milk (105 to 115 degrees)
1/4 cup shortening, melted
2 eggs, beaten
Cooking oil for frying
Confectioners’ sugar or cinnamon sugar

Soften yeast in warm water. Sift together flour, sugar, salt and
nutmeg. Combine milk and shortening. Stir in softened yeast, eggs and
flour mixture. Mix thoroughly. Cover and let rise in a warm place
until doubled in size, about 2 hours.

Drop level tablespoonfuls of dough into deep hot fat (360 to 365
degrees). Fry until lightly brown, turning midway, about 3 to 4
minutes. Drain on paper towels and dust with confectioners’ or
cinnamon sugar.