Polish Doughnuts

Ingredients

•2 Pkgs. of yeast
•¼ Cup of warm water
•1 ¼ Cups of scalded milk
•½ Cup of butter
•½ Cup of sugar
•3 Egg yolks
•1 Whole egg
•1/8 Teaspoon of mace
•¼ Teaspoon of nutmeg
•1 Teaspoon of vanilla
•4 ½ Cups of sifted flour
•Salt
•Jelly or prunes
•Oil

Cooking Instructions

Heat oil for frying. Mix yeast with warm water and scalded milk. Let cool. Cream butter, sugar, egg yolks, whole egg, mace, nutmeg and vanilla. Mix flour with a bit of salt, yeast mixture and cream until worked in. Cover with a cloth and let grow in a warm place for about 1 ½ hours until it has doubled in size. Hit it down and cover again for 45 min. Punch it down again and roll out to about ½” thickness. Let dough stand for 10 min. Put jelly or prunes on the dough turnover style. One teaspoon at a time. Cut doughnuts out with a glass or fruit juice can. Place on a greased baking sheet and let stand until they have doubled in size. Fry in hot oil for 1 min on each side. Drain