angel food doughnuts

Categories
Ethnic
Yield
1 Servings
MeasureIngredient
½ cup Sour cream
½ cup Sour milk
1 cup Sugar
Eggs
1 teaspoon Vanilla
½ teaspoon Baking soda
¼ teaspoon Nutmeg
2 teaspoons Baking powder
¼ teaspoon Salt
4 cups Flour or enough to make a soft dough

Beat cream and sour milk together until foamy. Add sugar and beat again. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift 2 cups flour with the other dry ingredients and add to the first mixture. Add enough flour to make a soft dough. Knead lightly. If possible, let stand at least one hour before rolling our ½" thick. Cut with doughnut cutters and fry in deep fat at 385 F degrees.

Some let it set the night before and bake the next morning. I never did. I bake it the same day after it sets one hours.

Shared by: Pat Stockett

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