| 1 | * use up to 4 cups of unbleached flour in this recipe. |
| 2 | ** heat the fat to 375 °F. |
| 3 | For frying the doughnuts. |
| 4 | Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. |
| 5 | Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. |
| 6 | Pour the scalded milk over the ingredients in the bowl. |
| 7 | Stir until the butter is melted. |
| 8 | Cool to lukewarm. |
| 9 | When cool, blend in 1 cup of the unbleached flour and beat until smooth. |
| 10 | Stir in the yeast and add about half of the remaining flour, beating until smooth. |
| 11 | Beat in the eggs. |
| 12 | Then beat in enough of the remaining flour to make a soft (should be slightly sticky and light in weight). |
| 13 | Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. |
| 14 | Knead until smooth and elastic (about 8 to 10 minutes). |
| 15 | Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. |
| 16 | Cover and let rise in a warm draft free place until doubled in bulk. |
| 17 | Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. |
| 18 | Roll to ?inch thickness. |
| 19 | Cut the dough into rounds using a 3-inch biscuit or cookie cutter. |
| 20 | Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). |
| 21 | About 20 minutes before frying, heat the fat. |
| 22 | Fry the doughnuts in the heated fat. |
| 23 | Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. |
| 24 | Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. |
| 25 | Do this several times during the cooking. |
| 26 | Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. |
| 27 | Cool. |
| 28 | Cut a slit through the center in the side of each doughnut. |
| 29 | Force about ?ts of jam or jelly into the center and press lightly to close the slit. |
| 30 | (a pastry bag and tube may be used to force the jelly or jam into the slit). |
| 31 | Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. |
| 32 | (your choice). |
| 33 | Shake lightly to remove the excess sugar. |
