| 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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