Sugar Coated Sour Milk Doughnuts
|Sifted flour||4 Cup (64 tbs)|
|Baking soda||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Crisco||1⁄4 Cup (4 tbs)|
|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.