| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Jewish | Doughnuts | 1 | Servings |
INGREDIENTS
| 4 1/2 | c | Flour; unsifted |
| 1/2 | c | Wheat flour |
| 4 | ts | Baking powder |
| 1 | ts | Soda |
| 2 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/4 | ts | Mace |
| 1 | c | Sugar |
| 1/4 | c | Shortening |
| 3 | Eggs | |
| 1 | ts | Vanilla |
| 1 | c | Applesauce |
| 1/2 | c | Buttermilk |
INSTRUCTIONS
Measure flour and wheat flour, baking powder, soda, salt and spices onto wax paper. Stir well to blend. Cream shortening, sugar,eggs and vanilla throughly. Stir in applesauce and buttermilk, mixing well. Add blended dry ingredients, one cup at a time beating until smooth after each addition. Refrigerate dough for 2 hours. Preheat oil to 375 degrees. Turn dough out onto a well floured board with additional flour for handling. Cut with floured 2 1/2-inch cutter. Remove centers. (jar tops make good cutters) Fry doughnuts a few at a time about 1 minute on each side. Drain on paper towels. Sprinkle with sugar. Makes 4 to 4 1/2 dozen. Recipe by: Marion Hunter, Lincoln, Maine. Recipe By : Maine's Jubilee Cookbook--1969 Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 96 07:41:36 +0200 From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
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