Yield: 2 servings
Measure | Ingredient |
---|---|
\N \N | Vegetable Oil |
3⅓ cup | Flour |
1 cup | Sugar |
1 tablespoon | Baking powder |
½ teaspoon | Salt |
1 teaspoon | Cinnamon |
½ teaspoon | Nutmeg |
2 tablespoons | Shortening |
2 \N | Eggs |
¾ cup | Milk |
Heat oil (3-4 inches deep) to 375. Beat 1½ c. of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping occasionally, 2 min. Stir in remaining flour. Turn dough onto well floured, cloth covered board; coat lightly with flour. Roll gently ⅜ inch thick.
Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 ½ min. on each side. Remove from oil and drain on paper towels. Serve plain, sugared, or frosted.
Buttermilk Doughnuts: Decrease baking powder to 2 teaspoons and beat in 1 teaspoon baking soda. Substitute buttermilk for milk. Do not use self-rising flour.
Submitted By JR BYERS On 12-11-94