Orange Twists

(Mom)

1 pkg. granular yeast
1/2 cup lukewarm water
1 tsp sugar
1/2 cup lukewarm milk
1/4 cup sugar

In the measuring cup add the 1 teaspoon sugar to the 1/2 cup lukewarm water. Sprinkle granular yeast over the top, give this one stir, and let stand 10 minutes. Into mixing bowl pour the lukewarm milk and add sugar, salt and shortening and stir to mix. Add beaten egg and stir. Add remaining 1 1/4 cups flour and mix well. Scrape down sides of bowl. Butter top of dough. Cover and let rise until more than doubled. (Note: OR if desired make this doughnut dough at night and let rise in refrigerator overnight and in the morning let warm up and rise a little more at room temperature.)

Turn out on well-floured board and roll out to 1/2” thickness.

Cut off strips 1” wide by 8” long. Roll these under your palms, shape into a twist or knot or figure-8. Place on floured board and let rise until about 3/4” thick, uncovered. It facilitates handling and encourages crustiness if they dry somewhat on top. Have ready hot shortening at 390 deg. Fhr. Carefully slide about 3 or 4 doughnuts from board into hot fat and let brown on one side, then turn over and brown second side. Use handle of wooden spoon to turn them to prevent pricking the crust. (NOTE) Temperature of fat falls to 375 deg. Fhr when doughnuts are added, which is the temperature at which they should fry. Fat should be about 2 1/2” deep. Use either a temperature controlled electric fryer or pot or a thermometer. (Or if you have none of these pieces of equipment add just heat so that a cube of bread browns in 40 seconds)

Drain on paper towels or unglazed paper. While quite warm dredge in icing sugar then dip in Orange Glaze (recipe below) and drain on icing sugar-sprinkled plate or on cake racks.

Orange Glaze

Grated rind of large orange, juice of one large orange, 1/2 cup hot water, cup of sugar. Dissolve the sugar in the hot water, add the orange juice and rind and stir. (Requires no cooking).