Combination doughnuts

The formula carries two leaveners: yeast, which conditions the dough, and baking powder, which leavens it. Because of the chemical leavener these donuts need no proof box and no donut screen, and can be fried on the stove top or in a kettle.

Dissolve the yeast in water, then put it in the mixing bowl with the eggs and the sugar and mix until thoroughly blended.

Sift the milk powder, flour, baking powder, salt and nutmeg together and add them to the mixture. Mix three minutes on low speed with the dough hook.

Add the shortening and continue mixing eight minutes to develop the dough.

Turn the dough into a bowl, cover with a cloth or plastic wrap, and rest 30 minutes at room temperature before makeup.

Roll the rested dough out one inch thick on a floured bench and shape it into a rectangle for cutting.

Cut one by three inch rectangles. Poke a hole in the centre of each, bring one end up through the hole and give it a twist - the classic World's Fair shape.

variation - crullers or twists: cut six inch strips, half an inch thinner because they are twice the length, then stretch slightly, fold and twist.

Fry in 360 degree oil until the bottom is light brown, then flip and fry the top, keeping the colour even on both sides.

Roll the finished donuts in cinnamon sugar, or sift powdered sugar over them.