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Doughnuts




Source of Recipe


1949


Recipe Introduction


2 dozen


List of Ingredients




4 egg yolks or 2 whole eggs
1 cup sugar
1 cup less 2 tablespoons milk
1/2 teaspoon vanilla
2 tablespoons shortening
3 3/4 cups sifted all­-purpose flour
3 1/2 teaspoons baking powder ­
1 3/4 teaspoons nutmeg
3/4 teaspoon cinnamon
1 1/4 teaspoons salt

Recipe



PUT eggs in mixing bowl and beat very light. Beat in sugar gradually. Add milk and vanilla and mix thor­oughly. Drop in shortening. Sift flour, baking powder, spices, and salt to­gether. Add 1/2 of flour to first mixture and beat until smooth. Add remaining flour and mix well. Turn out on floured board and, with as little handling as possible, roll dough 3/8 inch thick. Cut with 2 -inch doughnut cutter. Fry in hot shortening (375°F.) about l 1/2 inches deep until brown, turning when first crack appears. Drain on absorbentb paper. While warm, shake in paper bag with a little sugar spiced with cin­namon. Makes 2 dozen.

Sour Milk Version. Use 1 cup sour milk or buttermilk instead of sweet milk omit baking powder, add 3/4 teaspoon baking powder, and 1/2 teaspoon cream of tartar