Yield: 12 servings
|3½ cup||Unbleached All-Purpose Flour Sifted|
|4½ teaspoon||Baking Powder|
|3 tablespoons||Vegetable Shortening|
|1 cup||Granulated Sugar|
|2 larges||Eggs; Well Beaten|
|½ cup||Nuts; Minced, Optional|
|½ cup||Unbleached All-Purpose Flour ; Sifted, About|
Sift the first 6 ingredients together and set aside. Work the shortening, with a spoon, in a medium bowl until creamy. Add the sugar gradually, while continuing to work the shortening until they are light and fluffy. Add the eggs and blend them in well with the spoon. Add the flour mixture alternately with the milk, blending well after each addition. Add the nuts and enough of the ½ cup of flour to make a soft easily-handled dough. Chill for 1 hour or longer. Roll the dough, on a lightly floured board, to ½-inch thickness. Then cut with a floured doughnut cutter. Form the trimmings of dough into a ball and roll and cut as above until you use all of the dough possible. Fry the doughnuts in 1½-inches of salad oil heated to 370 degrees F. on the deep fat thermometer or until a cube of day-old bread browns in 60 seconds. Fry only as many doughnuts at one time as float easily in the oil. As soon as the doughnut rise to the surface, turn with a long handled fork, being careful not to pierce the doughnut. (If you do, it will make them greasier.) Turn often thereafter until golden and done. Remove with the fork, holding them over the hot oil to drain, and place on brown paper or paper towels.
Serve as is or dust with granulated or powdered sugar or granulated sugar with a little cinnamon added.
From: Rich Harper Date: 09-27-94