Pennsylvania Dutch Square Doughnuts

1. 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. 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. 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 1/2 hours.

4. 4

   Lift carefully one at a time and slide into hot fat or oil 3 inches deep in pot, at 375u00b0F 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. 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. 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. 7

   The Mary Moore Cookbook.

* Per serving · 4 servings · Values may vary.