Scald milk Pour into mixing bowl or large electric mixer bowl. Let cool until lukewarm. Soften dry yeast in warm water, compressed yeast in lukewarm water, stir until dissolved. Stir yeast in milk. Add 1 tablespoon of sugar. Beat in 1 1/2 cups of flour, with electric mixer or by hand with egg beater, until smooth. Cover bowl with folded towel. Let rise in warm place, about 85ºF. about 1 hour. Cream butter or margarine with remaining 3/4 cup of sugar in small bowl of mixer or by hand. Add egg, lemon peel, nutmeg, and salt. Continue to beat until fluffy. Beat sugar mixture into yeast mixture. Beat in remaining 3 cups of flour Grease mixing bowl. Turn dough into bowl. Brush top with salad oil. Cover bowl with towel as before and let rise in warm place until doubled in bulk. Heat fat (enough to make 1 1/2 inches deep in frying kettle) to 370ºF. on frying thermometer. fry doughnuts until golden brown. Let drain on thick paper towels until cool or sprinkle while warm with confectioners sugar. Makes 2 1/2 dozen.  |
