| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast | 1 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1/4 | ts | Salt |
| 1/2 | c | Sugar |
| 1/4 | ts | Ginger; Ground |
| 1/2 | c | Buttermilk |
| 1/2 | ts | Mace |
| 1/2 | ts | Vanilla |
| 2 | c | Flour |
| 1 1/2 | ts | Baking Powder |
| 1/4 | ts | Baking Soda |
| 1/2 | c | Powdered Sugar; Sifted |
| 1 | Tbl Whole Milk; Warm |
INSTRUCTIONS
GLAZE Beat the egg until light and foamy in a medium sized bowl. Beat in the sugar. Add the buttermilk and vanilla. Mix in the flour, baking powder, baking soda, salt, ginger and mace. Chill for 1 hour. Preheat the deep fryer. Prepare the glaze by combining the ingredients and blending until smooth. Pat out the dough to a 3/4" thickness on a lightly floured board. Cut using a floured doughnut cutter. Carefully drop into the hot oil in the deep fryer. Fry until golden brown (2-2 1/2 minutes). Drain. Dip the top of the warm doughnuts into the glaze. Place glazed side up on a rack. Yields 8 Doughnuts From: Joel.Ehrlich@salata.com (Joel Ehrlich)
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