| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2/3 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3 1/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Milk |
| 1/2 |
|
Stick butter,; melted |
|
|
Vegetable oil,; for deep-frying |
|
|
Honey or Chocolate Glaze (recipes follow) or confectioners' sugar or cinnamon-sugar |
INSTRUCTIONS
In a large mixing bowl beat eggs, sugar and vanilla until thick and smooth.
In another bowl combine flour, baking powder, spices and salt. Whisk
together milk and butter. Add flour mixture and milk mixture alternately to
egg mixture, in about 3 additions of each, stirring to form a firm dough.
Roll out dough 1/2- inch thick. Use a doughnut cutter or 3-inch and 1/2
inch biscuit cutters to cut out doughnut shapes.
Heat oil in a deep-fryer to 360 degrees. Fry doughnuts, in batches, turning
them several times, until golden all over. Using a slotted spoon remove
doughnuts to a rack set over a baking sheet to drain. If using Honey Glaze,
immediately spoon over hot doughnuts, letting excess drain onto sheet
below.; if using Chocolate Glaze, allow doughnuts to cool slightly first.
Or let doughnuts cool and dredge in confectioners' sugar or cinnamon-sugar.
Yield: 1 1/2 dozen Doughnuts
Recipe By :ESSENCE OF EMERIL SHOW#EE116
Posted to MC-Recipe Digest V1 #315
Date: Sun, 24 Nov 1996 21:56:23 -0500
From: Meg Antczak <meginny@frontiernet.net>
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