Ida Mae Doughnuts

• Got this from one of our churches members. She is 91 and it was her mothers recipe.

Ida Mae Doughnuts:

• 1 1/2 Packages active dry yeast
• 2 Cups warm water (110 - 115 degrees F)
• 1 Cup milk, scalded and cooled to 105 - 110 degrees F
• 1 1/2 Cups granulated sugar, divided
• 3/4 Cup Heavy cream
• 5 Large Eggs, beaten
• 1/2 Cup butter, softened
• 1/2 tsp salt
• 3/4 Cup raisins, optional
• 9 - 10 Cups all-purpose flour

1. Dissolve 1/2 cup of the sugar in the milk. Add the yeast to the warm water. Combine the two mixtures and let sit for 15 minutes. Add all the other ingredients, EXCEPT flour.
2. Stir to mix well. Add enough of the flour to make a moderately stiff dough - up to 10 Cups, but NO more. Cover and let rise until doubled.
3. Roll out on a lightly floured board, flouring rolling pin and board lightly as needed. Roll out to 1/2 inch thick. Cut out with 2 1/2 inch doughnut cutter. Cover and let rise until doubled again.
4. Heat vegetable oil or lard in a large, deep kettle, adding several tablespoons of white vinegar to the oil to prevent the grease from soaking into the doughnuts. Fry doughnuts, turning once until golden on both sides. Drain on paper.
5. If coating with sugar or sugar-cinnamon, place in bag with the sugar or cinnamon-sugar mixture while still hot and shake to coat. If glazing or icing, let doughnuts cool a bit and ice or glaze as desired.
6. Makes about 50 medium size doughnuts.
7. This recipe does not mention what to do with the holes, but I fry them up as is. I guess you could reroll them and cut them out as regular doughnuts, but that might make them tough.