| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breads, Breakfast |
2 |
Servings |
INGREDIENTS
|
|
Vegetable Oil |
| 3 1/3 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 2 |
tb |
Shortening |
| 2 |
|
Eggs |
| 3/4 |
c |
Milk |
INSTRUCTIONS
Heat oil (3-4 inches deep) to 375. Beat 1 1/2 c. of the flour and the
remaining ingredients in large mixer bowl on low speed, scraping bowl
constantly, 30 seconds. Beat on medium speed, scraping occasionally, 2 min.
Stir in remaining flour. Turn dough onto well floured, cloth covered
board; coat lightly with flour. Roll gently 3/8 inch thick. Cut with
floured doughnut cutter. Slide doughnuts into hot oil with wide spatula.
Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 1/2
min. on each side. Remove from oil and drain on paper towels. Serve plain,
sugared, or frosted.
Buttermilk Doughnuts: Decrease baking powder to 2 teaspoons and beat in 1
teaspoon baking soda. Substitute buttermilk for milk. Do not use
self-rising flour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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