| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Desserts, Sent to tnt, Tried and t | 16 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | c | Sugar; divided |
| 1 | tb | Baking powder |
| 2 | ts | Cinnamon; divided |
| 1/2 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 1 | c | Skim milk |
| 1/4 | c | Butter; or margarine-melted |
| 1 | Egg | |
| Vegetable Oil for Frying |
INSTRUCTIONS
Combine flour, 1/2 cup sugar, baking powder, 1 tsp. cinnamon, salt and nutmeg. In large bowl combine milk, butter and egg; stir in flour mixture until combined. Cover; refrigerate 30 minutes. Turn dough out onto lightly floured surface. Using lightly floured rolling pin roll out dough to 1/2" thickness. Using a doughnut cutter cut out doughnuts, reserving holes. In skillet heat 1" oil over high heat to 375 or heat oil in a deep-fat fryer according to manufacturer's directions. Gently drop dough in batches into oil. Fry, turning twice, until puffed and golden, 1-2 minutes per side; fry holes 1 minute per side. Combine remaining sugar with remaining cinnamon; toss with warm doughnuts and holes. NOTES : The original recipe called for *milk* - I used skim milk Recipe by: From Petite Auberge, San Fancisco Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda G." <lindag@brunnet.net> on Nov 5, 1997
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