Delectable Doughnuts

Delectable Doughnuts

Why go to the store or a restaurant for doughnuts when you can make this yummy version from the comfort of your own home? Make a batch for breakfast, snacks, the school bake sale. They'll be a hit no matter where you serve them!

Notes

If you don't have a thermometer to test the temperature of the fat/oil, test with small cube of bread:  Drop the bread in fat; if it browns in 60 seconds, the fat is just hot enough.


 


This recipe also happens to feature a round-shaped dessert, a lucky food for ringing in the New Year. To see other lucky foods for New Year's celebrations, check out our 14 New Year's Eve Party Ideas, Recipes, Drinks & Decorations eCookbook.

Ingredients

  • 3 tablespoons butter or shortening
  • 2/3 cup sugar
  • 1 egg, beaten
  • 3 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 4 teaspoons baking powder
  • 2/3 cup milk

Instructions

  1. Half fill frying kettle with lard, oil or other cooking fat and put over low flame to heat.
     
  2. Line dripping pan with clean, unglazed paper and put aside ready to drain doughnuts.
     
  3. Cream butter and sugar; add beaten egg.
     
  4. Sift together flour, salt, nutmeg, and baking powder and add to first mixture.
     
  5. Add milk slowly; then add remainder dry ingredients.
     
  6. Add enough more flour to roll.
     
  7. Roll out part of dough at a time on slightly floured board to about one-half inch thick.
     
  8. Cut with doughnut cutter first dipped in flour. If dough is chilled before rolling, it will be easier to handle.
     
  9. Test fat with thermometer. When temperature reaches 375F degrees, it is ready for frying.  If doughnuts are thicker than one-fourth inch, they will require a lower temperature, 370F degrees.  If fat is not hot enough, grease will be absored and if too hot doughnuts will crack. See notes below for other testing instructions.
     
  10. Place as many doughnuts in basket as will just cover bottom and lower basket in fat, or drop them into the fat and as they come to the surface see that they do not overlap.
     
  11. Doughnuts will puff up and rise to surface as they cook.
     
  12. When brown on one side, turn and brown other side, cooking thoroughly. It should take about 2 minutes to fry doughnuts.
     
  13. Drain well, then put on prepared paper to drain again.
     
  14. Sprinkle with powdered sugar just before serving.

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I love this recipe. I use a similar one for my doughnuts too but since i love cinnamon i added it in to the mix. it tastes delicious. I used to fry my doughnuts but i bought a doughnut maker and it saves me twice the amount of time and less oil in my pastry.

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