| 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>
A Message from our Provider:
“With Jesus, you can do it”