Pennsylvania Dutch Square Doughnuts

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• 1 (1/4 ounce) package granular yeast (1 tablespoon)
• 1/2 cup lukewarm water
• 1 teaspoon sugar (first amount)
• 1/2 cup scalded milk
• 1/4 cup sugar (second amount)
• 1/4 cup shortening or 1/4 cup oil
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup raisins
• 1 egg
• 2 1/2-2 3/4 cups unsifted all-purpose flour (divided)
• 2 tablespoons honey
• 1/8 teaspoon salt
• 2 cups icing sugar
• 7 tablespoons boiling water

Recipe

• 1 in your 2-cup measure dissolve the 1 teaspoons sugar in the 1/2 cup lukewarm water. sprinkle over yeast, give it one stir and let soak 10 minutes.
• 2 meanwhile pour scalded milk into large beater bowl. add the 1/4 cup sugar, shortening or oil, salt, cinnamon and raisins and stir to combine and cool to lukewarm. beat in egg. stir in risen yeast liquid, along with 2 1/4 cups of the flour and beat for 5 minutes. scrape down sides of bowl, cover and let rise 2 hours in a warm place. punch down dough and turn out on board floured with remaining flour and knead 100 times about 10 minutes.
• 3 roll dough out to 1/3 inch thickness and cut into 3 inch squares. gather up scraps, roll and cut them too. let rise, uncovered, at least 2 inches apart on board until risen to almost double thickness, about 1 ½ hours.
• 4 lift carefully one at a time and slide into hot fat or oil 3 inches deep in pot, at 375°f do 2 or 3 at a time depending on size of pot. as they show a golden color on bottom, turn them over, frying about 3 minutes to brown both sides.
• 5 lift out and place on absorbent paper towels to drain. let partially cool on cake racks but while still warm dip all sides into the honey glaze.
• 6 honey glaze: combine and stirring until smooth 2 tablespoons honey, 1/8 teaspoons salt, 2 cups icing sugar and 7 tablespoons boiling water. dip warm doughnuts into this warm glaze and let cool and dry on cake rack.
• 7 the mary moore cookbook.