| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Snacks |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1 |
ts |
Freshly grated nutmeg |
| 1/2 |
ts |
Ginger |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Lard |
| 2 |
|
Eggs |
| 1 |
c |
Sour milk or buttermilk |
|
|
Lard to melt for deep-frying |
|
|
Sugar for rolling; optional |
INSTRUCTIONS
Sift the dry ingredients (except the sugar) three times. Cream the sugar
and lard well, add the eggs, and beat with an electric mixer. Add the milk
to the egg mixture and beat well. Add the sifted dry ingredients all at
once and mix well. Cover and chill for 1 hour. Divide the dough into two
parts and roll each on a floured board to a 1/2-inch thickness. Cut the
dough with a doughnut cutter. Melt the lard in a deep fryer and heat it to
375F. Fry the doughnuts quickly, turning them as soon as they come to the
top (to not crowd the kettle). Cook the doughnuts until they are golden
brown. If desired, roll them in granulated sugar while they are still hot.
The lard may be strained, covered, stored in the refrigerator, and used
again for frying.
Makes about 2 dozen doughnuts.
Posted to Bakery-Shoppe Digest V1 #192 by Sean Coate <swcoate@peganet.com>
on Aug 16, 1997
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