| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Each: baking soda; ground cinnamon |
| 1/2 |
ts |
Each: ground ginger; salt |
| 2 |
lg |
Eggs |
| 1 |
c |
Granulated sugar plus extra for coating, optional |
| 2/3 |
c |
Buttermilk |
| 1/4 |
c |
Unsalted butter; melted |
| 1 1/2 |
ts |
Vanilla extract |
|
|
Vegetable oil for deep frying |
|
|
Confectioners' sugar or cinnamon sugar for coating, optional |
INSTRUCTIONS
Chicago Tribune
Preparation time: 40 minutes Chilling time: 1 hour Cooking time: 1-2
minutes per batch Yield: About 16 doughnuts
From "Girl Food: Cathy's Cookbook for the Well-Balanced Woman."
1. Sift together flour, baking powder, baking soda, cinnamon, ginger and
salt in a large bowl. 2. Beat eggs and granulated sugar in bowl of an
electric mixer at medium-high speed, until combined. 3. Stir together
buttermilk, butter and vanilla in a small bowl until combined. Beat
buttermilk mixture into egg mixture. With mixer set on low, add flour
mixture and beat just until smooth. Cover dough and refrigerate about 1
hour. 4. Heat oil to 375 degrees in deep-fat fryer or heavy sauce pot.
Meanwhile, roll out dough on well-floured surface with floured rolling pin
until 1/2-inch thick. Cut out doughnuts and holes with floured doughnut
cutter. Gather scraps together and reroll, cutting out doughnuts and holes
until all dough is used. 5. Fry doughnuts, three at a time, about 30 to 60
seconds on each side or until golden, turning once with slotted spoon. Lift
doughnuts from hot oil with slotted spoon and drain on several layers of
paper towels. Repeat with remaining doughnuts and holes, cooking about
eight holes together at once. Serve as is, or shake in bag with granulated,
confectioners' or cinnamon sugar to coat.
Nutrition information per doughnut: Calories ...... 210 Fat ........ 7 g
Cholesterol .. 35 mg Sodium ..... 230 mg Carbo ..... 33 g Protein ........
4 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com
on Aug 27, 1997
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