Glazed Doughnuts

Home economist and lover of all things delicious. Lifelong learner and grateful volunteer assistant to many wonderful teaching chefs (Thomas Keller, Roland Passot, Hugh Carpenter, Merle Ellis, Diana Kennedy and so many more), who taught me what really good food tastes like. Avid baker and seasonal jam maker.

Recipe of Mom's (Jo Cherny). She got this from Sunshine Van Holsbeck who lived by us in Karlsruhe, Germany when I was about 7.

2 packages yeast (used to be 1T in a package)

½ C warm water

½ C sugar

½ C lard

3 eggs

2 t salt

3 C lukewarm water

8 C flour

Dissolve yeast in ½C warm water, allow to proof. Beat sugar, lard, eggs and salt; add water, yeast mixture and flour gradually. Mix and knead until satiny.

Let rise in greased bowl until doubled in size.

Put dough on floured board and roll ½" thick. Cut into doughnuts and place on floured pan and let rise until double in size.

Drop in hot fat to cook.

Glaze: powdered sugar, add cinnamon and enough hot water to be thin but not runny. Dip doughnuts while hot.

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