PENNSYLVANIA DUTCH SQUARE DOUGHNUTS

Pennsylvania Dutch Square Doughnuts image

Make and share this Pennsylvania Dutch Square Doughnuts recipe from Food.com.

Provided by Olha7397

Categories Yeast Breads

Time 21m

Yield 1 doz. about

Number Of Ingredients 15

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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

Steps:

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.
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.
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.
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.
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.
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.
The Mary Moore Cookbook.

Nutrition Facts : Calories 3473.2, Fat 65, SaturatedFat 17.8, Cholesterol 228.6, Sodium 2780.8, Carbohydrate 691.7, Fiber 16.6, Sugar 409.9, Protein 50