SOUR MILK DOUGHNUTS
Source of Recipe
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3 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon ginger
3/4 cup sugar
2 tablespoons lard
2 eggs
1 cup sour milk or buttermilk
Lard to melt for deep-frying
Sugar for rolling -- optional
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.
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