Old-Fashioned Doughnuts & Fruit Fritters

Directions

1. In a small bowl, soften the active dry yeast in warm water (110°F) and let sit for 5–10 minutes.

2. In a separate bowl, combine the scalded milk, shortening, sugar, and salt. Let cool to lukewarm.

3. Stir in 1 cup of flour and beat well until smooth.

4. Add the softened yeast and eggs. Mix until fully incorporated.

5. Gradually add the remaining flour, mixing until a moderately soft dough forms.

6. Transfer the dough to a greased bowl, turning once to coat.

7. Cover and chill for about 1 hour or overnight. If the dough rises in the fridge, punch it down before using.

8. On a lightly floured surface, roll the dough out to ½ inch thickness.

9. Cut with a floured doughnut cutter and place on a parchment-lined surface.

10. Cover and let rise until very light, about 30–40 minutes.

11. Heat oil in a deep fryer or large pot to 375°F.

12. Fry doughnuts for about 2 minutes, turning once, until golden brown.

13. Drain on paper towels and, while warm, dip in granulated sugar or glaze.

For Fruit Fritters:

1. Roll dough to about ⅛ inch thick and cut into 5-inch circles.

2. Place 1 heaping tablespoon of chilled fruit filling (such as blueberry pie filling, stewed apples, or apricots) in the center of each circle.

3. Fold the dough over to form a half-moon and seal the edges with a fork.

4. Fry in 375°F oil just like the doughnuts, until golden brown on both sides.

5. Drain and finish with sugar or glaze, if desired.