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: