2 tsp dry yeast

¼ cup lukewarm water

½ tsp sugar

2 cups scalded milk (2/3 cup dry skim + 1 cup boiling water + 1 cup cold water)

4 large egg yolks + 1 large egg

1 scant teaspoon salt

¼ pound = 1 stick = ½ cup butter

½ teaspoon @ vanilla and orange extract

7 cups of flour, divided into 2 cups for sponge + 5 cups for final dough

Proof 2 teaspoons active dry yeast in ¼ cup lukewarm water + ½ teaspoon sugar. Yeast should dissolve in water and quickly become bubbly.

Prepare 2 cups scalded milk:  whisk together 2/3 cup dry skim milk & 1 cup boiling water. Add 1 cup cold tap water. Mixture should be lukewarm.

Mix together yeast, 2 cups flour and lukewarm milk to form a sponge. Cover and let stand in a warm place (75 – 80 degrees) about ½ hour.

Beat until light: 4 large egg yolks plus 1 whole large egg, ½ cup sugar, ½ teaspoon each vanilla and orange extract, 1 scant teaspoon salt.  When this mixture is well beaten, add it to the yeast sponge.

Melt and add 1 stick (1/2 cup) butter.  Add five cups of flour. Cover and let rise for one hour or until doubled in volume.  When dough has risen & is light, pat out to about ½ inch thickness on a floured surface and cut with doughnut cutter. Cover with a towel and allow to rise until light again. Fry, drain, allow to cool and sprinkle with sifted confectioner’s sugar before serving.  Makes about 4 dozen doughnut, plus centers.

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