Servings: 32
Yield: 32 Doughnuts
Cuisine: German
1 1/2 cups warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/3 cup sugar
1/4 cup butter or margarine, softened
1 teaspoon salt
4 cups all-purpose flour (4 to 4 1/2 cups)
1 egg
Vegetable oil, for frying
TOPPING
1/4 cup sugar
2 teaspoons ground cinnamon
1. Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, butter, salt and 2 cups flour; blend well. Stir in egg and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Roll dough to 16- × 8-inch rectangle. With sharp knife, cut into 32 (2-inch) squares. Cut slit, about 1/4-inch deep and 1-inch long, on top of each square. Place squares, cut-sides up, on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
3. Pour oil in large, heavy saucepan to 1-inch depth. Heat to 375ºF. Place two or three squares in oil. Cook about 1 minute on each side, until golden brown. Drain on paper towels. Repeat with remaining squares. Sift powdered sugar or sprinkle Cinnamon Sugar Topping over warm squares.
CINNAMON SUGAR TOPPING: In small bowl, combine sugar and ground cinnamon; stir well.
Yield: 32 Doughnuts
Cuisine: German
1 1/2 cups warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/3 cup sugar
1/4 cup butter or margarine, softened
1 teaspoon salt
4 cups all-purpose flour (4 to 4 1/2 cups)
1 egg
Vegetable oil, for frying
TOPPING
1/4 cup sugar
2 teaspoons ground cinnamon
1. Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, butter, salt and 2 cups flour; blend well. Stir in egg and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Roll dough to 16- × 8-inch rectangle. With sharp knife, cut into 32 (2-inch) squares. Cut slit, about 1/4-inch deep and 1-inch long, on top of each square. Place squares, cut-sides up, on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
3. Pour oil in large, heavy saucepan to 1-inch depth. Heat to 375ºF. Place two or three squares in oil. Cook about 1 minute on each side, until golden brown. Drain on paper towels. Repeat with remaining squares. Sift powdered sugar or sprinkle Cinnamon Sugar Topping over warm squares.
CINNAMON SUGAR TOPPING: In small bowl, combine sugar and ground cinnamon; stir well.
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