French doughnuts

Yield: 1 Servings

Measure Ingredient
1 cup Sifted flour
2 teaspoons Baking powder
1 \N Egg; well beaten
2 tablespoons Sugar
½ teaspoon Salt
3 tablespoons Milk
1 tablespoon Melted butter
\N \N Fat for deep frying

from American Everyday Cooking circa 1950 Set pan for frying on warm part of range; fill half full (or so) with fat; let slowly heat to 365 F or till hot enough to brown 1-inch cube of bread in 60 seconds.

Sift flour and baking powder together.

Combine egg, sugar, salt, milk and cooled melted butter and beat well. Stir mixture into flour and mix thoroughly.

Force mixture through pastry bag and tube, and drop into hot fat. Fry two or three minutes, or till delicately brown. (note: they will puff up, so make the circles, if you can manage circles, largish and leave plenty of room in the pan. Mine were not circles, but more like doughnut *holes*).

Remove and drain; while warm, spread with boiled frosting (note: I just rolled the hot doughnuts in sugar and cinnamon *right out of the pan*.

Neither is actually necessary). Makes one dozen, supposedly. If I were you I'd make a batch once beforehand, if you decided to use them...or for that matter any homemade fried doughnuts. You can of course re-use the frying fat.

Posted to FOODWINE Digest by Shell <mrumohr@...> on Jan 18, 1998

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