INGREDIENTS

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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