| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Desserts | 24 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 | c | Milk |
| 1 | c | Sugar |
| 4 | c | All-purpose flour; sifted |
| 4 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 3/4 | ts | Nutmeg; freshly grated |
| 4 | tb | Butter or lard; melted |
| 1/2 | ts | Fresh lemon juice |
| Shortening or vegetable oil | ||
| Sugar for dusting; if desire |
INSTRUCTIONS
Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. In a large bowl, beat eggs until light. Stir in milk and sugar. 2. In another large bowl, sift flour, baking powder, baking soda, salt and nutmeg together. Stir half of the flour into the egg mixture. Add the butter and lemon juice and mix until combined. Stir in the remaining flour mixture to make the dough. Cover and chill about 90 mins. 4. On a floured work surface, roll out the dough about 1/2 inch thick. Cut with a doughnut cutter or cookie cutter into 3-inch rounds; cut out the centers and either fry them for doughnut holes or roll again to get a larger yield. 5. In a deep heavy skillet, heat 3 inches of shortening to 365 F on a deep-frying thermometer. Fry 3 or 4 doughnuts at a time, turning with tongs, 2 to 3 mins or until golden brown. Drain on paper towels. Replace the shortening as needed. Dust with sugar, if desired. Note from Barbara says these are delicious dipped in fresh maple syrup. Submitted by Barbara Corson to section on the HOPKINTON STATE FAIR of Contoocook, N.H. Fair dates: 5 days, ending Labor Day. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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