Recipe - Doughnuts With Kaluha Custard

1 tablespoon Sugar
Three fourths cup Warm water
1 pn Ground ginger
1 Pack dry yeast
1 cup Milk
1/3 cup Sugar
1 teaspoon Salt
One half cup Shortening
1 Beaten egg
5 6 cups flour

Doughnuts: In a coffee mug dissolve sugar & ginger in warm water. Stir in
yeast & let stand for 1015 minutes. Scald milk in saucepan & pour into
large mixing bowl. Add sugar, salt & shortening. Stir in egg & about 1 cup
flour. By this time the yeast in mug should have a good foamy head. Stir it
into the the flour egg mixture. Add another cup of flour & beat well by
hand until smooth. Gradually beat in the rest of the flour. Turn out onto
floured board & knead by hand for 10 minutes. The dough should be very
smooth, satiny & light. Place the dough in a clean buttered bowl, brush top
with a little butter & cover with warm damp cloth. Place in warm place &
let stand about 1 hour until it has doubled in size. Punch down dough &
roll it onto a floured board to 1/2" thickness. With knife or pastry
cutter. Cut dough into 2" squares or 2*3" rectangles. Cover & let sit until
doubled in size, about 45 minutes. Heat clean vegetable oil in deep fryer
or large skillet to 375. Using wide spatula slide doughnuts into oil & fry
until golden, turning once. Lift out & drain doughnuts on paper towels.
When they are cool enough to handle, take each one in turn, & using large
kitchen syringe inject each doughnut with about 1 oz. custard. Dip
doughnuts into sugar glaze & let cool on wire rack. These must be eaten
fresh. Doughnuts: Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On MON,
13 NOV 1995 155854 0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini