| 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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