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Sugar Coated Sour Milk Doughnuts's picture
  Sifted flour 4 Cup (64 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Cream of tartar 1⁄2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Crisco 1⁄4 Cup (4 tbs)
  Eggs 3
  Sour milk 1 Cup (16 tbs) (1 Tablespoon Vinegar Plus Enough Milk To Make 1 Cup)
  Crisco 2 Cup (32 tbs) (For Frying)

Combine the flour, baking soda, salt, nutmeg, and cream of tartar.
In large mixing bowl, cream the 3/4 cup sugar and the Crisco; beat in eggs.
Add flour mixture alternately with sour milk, beating just till blended.
Cover and chill at least 2 hours.
On floured surface, roll dough 1/2 inch thick.
Cut with floured 2 1/2-inch doughnut cutter.
Fry in deep Crisco heated to 365°F. till doughnuts are golden brown, about 2-3 minutes, turning once.
Drain on paper toweling.
Roll in granulated sugar.

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