| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Jewish | Doughnuts | 24 | Servings |
INGREDIENTS
| 2 1/4 | c | All-purpose flour |
| 1/2 | c | Hershey's cocoa |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground mace |
| 1/4 | ts | Salt |
| 3/4 | c | Granulated sugar |
| 1 1/2 | tb | Butter; softened |
| 1 | Egg | |
| 1/2 | c | Milk |
| 1/4 | c | Powdered sugar |
| ds | Ground cinnamon |
INSTRUCTIONS
In medium bowl, stir together flour, cocoa, baking powder, baking soda, 1/4 teaspoon cinnamon, mace and salt. In large bowl, beat sugar and butter until creamy. Add egg; beat well. Add flour mixture alternately with milk, mixing until well blended; shape into ball. On lightly floured surface, roll dough to 1/4-inch thickness. With floured 2 1/2-inch doughnut cutter, cut into rings. Reroll dough as necessary. Fry two or three doughnuts at a time in deep hot fat (375) about 30 seconds, turning once with slotted spoon. Drain on paper towels. Repeat. Stir together powdered sugar and dash cinnamon; sprinkle over tops of warm doughnuts. Recipe By : The Bountiful Bread Basket--1996 Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 96 07:41:36 +0200 From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
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