CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Breakfast, Breads |
12 |
Servings |
INGREDIENTS
3 |
c |
FLOUR |
2 |
x |
EGGS |
2/3 |
c |
SUGAR |
1 |
ts |
SALT |
1/4 |
c |
VEGATABLE OIL |
1 |
c |
MILK |
4 |
ts |
BAKING POWDER |
2 |
c |
OIL FOR DEEP FAT FRYING |
INSTRUCTIONS
BLEND TOGETHER SUGAR, MILK, EGGS AND OIL. ADD FLOUR, SALT, BAKING POWDER
MIX ALL LIGHTLY. HEAT 2 CUPS OIL IN A 2 QUART SAUCE PAN TO 365 F. DROP
DOUGH BY TEASPOONFUL INTO HOT OIL. (IF OIL IS TO HOT, DOUGHNUTS WILL NOT
GET DONE INSIDE) FRY FOR 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN. TURN
FREQUENTLY WHILE COOKING.DRAIN ON PAPER TOWELING AND ROLL IN WHITE SUGAR
WHILE STILL HOT. HINT: CHECK THE FIRST COUPLE OF DOUGHNUTS TO SEE IF THEY
ARE O.K. AND DONE.
Posted to MM-Recipes Digest by scotlyn@juno.com on May 17, 1998
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