| | Directions | | In a large bowl, put water, sugar, salt and yeast. Beat until all is dissolved. Add margarine and eggs, beating again until well blended. Add 4 cups flour and beat until bubbly. Then add rest of flour, several cups at a time. This is a very sticky dough. Let rise until double in bulk. Punch down and place in plastic bag in refrigerator overnight. Dough has to be cold or it is too sticky to work. This dough can be used for any yeast recipe. For donuts, pat dough on a well-floured board. Roll out to 1/2 inch thick. Cut with cookie cutter. Let rise some, then punch hole in middle and stretch donuts out to about an inch hole in the middle. Let rise again and fry in hot fat at 375° until brown. Turn and brown other side. Drain. Frost while warm. |
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| Ingredients | | - |  | 4 cups warm water |
| - | | 1 cup Sugar |
| - | | 1 tablespoon salt |
| - | | 3 packages dry yeast |
| - | | 3 Eggs |
| - | | 1 1/2 sticks margarine, softened |
| - | | 9 1/2 - 10 cup flour |
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