Granny’s Yeast Doughnuts
February 25, 2013 § Leave a comment
GRANNY’S YEAST DOUGHNUTS
Heat milk, butter, sugar and salt until lukewarm. Remove from heat and add yeast that has been softened in ¼ cup warm water and 2 cups flour. Beat until smooth. Let rise 1 hour. Then add beaten egg yolks and the other 2 cups flour. Beat well. Let rise 1 hour. Roll out, cut out and fry in deep, hot oil. Glaze immediately.
¾ cup powdered sugar
1 teaspoon vanilla
Enough hot water to make proper consistency
This is a family recipe and I have very fond memories as a child of my Granny making these. She was an amazing southern cook living in a small Tennessee town of Bell Buckle.
By: Kenneth Bargers (Alva Gladys Kwapinski, granny; Gladys Marvell Jacob, mother)