Gingerbread Doughnuts (Raised)

Gingerbread Doughnuts (Raised)

1 cup milk

1/4 cup sugar

1/4 cup warm, not hot water

1 package or cake yeast, active dry or compressed

5 cups sifted enriched flour

1 teaspoon each ginger and cinnamon

1/2 teaspoon each nutmeg and allspice

1/4 cup shortening

1/4 cup brown sugar

1/4 cup dark molasses

1/2 teaspoon salt

2 eggs, beaten

Scald milk. Add Sugar. Stir and cool to lukewarm.  Measure water into large mixing bowl (warm, not hot, water for active dry yeast; lukewarm for compressed).  Sprinkle or crumble in yeast.  Stir until dissolved. Add lukewarm milk.  Sift together flour and spices.  Add 2 cups to yeast mixture and beat until smooth.  Cover and let rise about 1 hour in a warm place until light and spongy.

Meanwhile cream shortening.  Gradually add brown sugar and molasses.  Stir this into yeast mixture.  Beat in remaining flour, eggs, and salt.  Place in greased bowl, cover and let rise until double in bulk, about 1 hour.  Roll out 1/2 inch thick on floured board and cut with doughnut cutter.  Place doughnuts on floured board or greased cookie sheet.  Cover with damp cloth and let rise until double.  Drop in hot fat 360 degrees, raised side down.  Cook for 2 to 3 minutes, a few at a time, turning once.  Roll in cinnamon sugar mixture if desired.