MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

     Title: Doughnuts With Kaluha Custard
Categories: Desserts
     Yield: 1 servings

     1 tb Sugar
   3/4 c  Warm water
     1 pn Ground ginger
     1    Pack dry yeast
     1 c  Milk
   1/3 c  Sugar
     1 ts Salt
   1/2 c  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 10-15 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:

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