|Sugar||1 Cup (16 tbs)|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Soft shortening/Butter||1⁄4 Cup (4 tbs)|
|Sour milk/Buttermilk||3⁄4 Cup (12 tbs)|
|Pastry flour||3 3⁄4 Cup (60 tbs), unsifted|
|Baking powder||3 Teaspoon|
|Baking soda||1 Teaspoon|
Beat sugar, shortening and eggs together until very fluffy.
Add sour milk and sifted dry ingredients, alternately.
Dough will be soft.
Coat dough with flour, and knead slightly.
Roll or pat out to 3/8-inch thickness.
Cut with floured doughnut cutter.
Fry in deep fat at 375°F. about 1 minute on each side.
Drain on absorbent paper.
Makes 28 doughnuts (2 1/2-inch cutter size).
Note:To sugar, shake hot doughnuts in brown paper bag with 1/2 cup sugar and 1/2 teaspoon cinnamon.
To glaze, gradually add 1/3 cup boiling water to 2 cups sifted icing sugar, mixing well; dip one side of warm doughnut into glaze, and set on cake rack to drain.