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Doughnuts

Western.Chefs's picture
Ingredients
  Sifted all purpose flour 4 Cup (64 tbs)
  Baking powder 4 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Mace 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Shortening 3 Tablespoon
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2 , well-beaten
  Milk/1/2 cup evaporated milk and 1/2 cup water 1 Cup (16 tbs) (Bottled Milk)
Directions

Sift together 3 1/2 c of the flour, the baking powder, spices, and salt.
Work shortening witii a spoon until fluffy and creamy, then add sugar gradually, while beating with a spoon until light.
Add eggs and beat well with a spoon.
Add the sifted flour mixture alternately with the milk, blending well with a spoon after each addition.
Add enough of the remaining 1/2 c flour to make a soft dough that is easily handled.
Chill 1 hr or longer, in the refrigerator.
(If desired, the dough may be held in the refrigerator for as long as 2 days, and then fried up as needed.) Roll or pat dough on a floured board to 1/2" thickness, then cut out with a floured doughnut cutter.
Form the trimmings of dough and the centers into a ball, then roll and cut as before.
Fry until golden brown on both sides, and done, in 1 1/2" of fat or salad oil heated to 370°F., or until a cube of day-old bread browns in 60 sec, turning the doughnuts when the first crack appears.
Fry only as many doughnuts at one time as can float easily on the surface of the fat.
See Shallow Frying.
Remove from the fat by inserting a fork through each hole, hold over the fat a second, then drain on crumpled paper toweling.
Serve "as is" or dust with granulated or powdered sugar, or granulated sugar with a little cinnamon added.
This is easy to do, if you shake the doughnuts a few at a time in a DaDer bag containing the sugar.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Fried
Drink: 
Milk

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