Tender and light - a favorite with everyone. And don’t forget to fry the “holes” as a special treat for the children.
Ingredients
- 3⅓ cups all-purpose flour*
- 1 cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons shortening
- 2 eggs
- ¾ cup milk
Directions
- Heat fat or oil (3 to 4 inches) to 375 degrees in deep fat fryer or kettle.
- Measure 1½ cups flour and the remaining ingredients into large mixer bowl.
- Blend ½ minute on low speed, scraping bowl constantly.
- Beat 2 minutes medium speed, scraping bowl occasionally.
- Stir in remaining flour.
- Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour.
- Roll dough gently ⅜ inch thick.
- Cut with floured doughnut cutter.
- With wide spatula, slide doughnuts into hot fat.
- Turn doughnuts as they rise to surface.
- Fry 2 to 3 minutes or until golden brown on both sides.
- Carefully remove from fat; do not prick the surface.
- Drain.
- Serve plain, sugared or frosted.
*If using self-rising flour, omit baking powder and salt.
Variation
- Buttermilk Doughnuts: Decrease baking powder to 2 teaspoons, add 1 teaspoon soda and substitute buttermilk for the milk. (Do not use self-rising flour.)