4 c sifted flour
3 tbsp baking powder
1 tsp salt
1/2 tsp nutmeg
2 eggs plus 1 egg yolk
2.5 to 3 lbs Crisco or oil for frying
2 c sugar
1/2 tsp vanilla
1/2 tsp soda
3/4 c buttermilk
2 tsp melted shortening
Sift together flour, baking powder, salt and nutmeg. Beat egg and yolk. Add sugar gradually and beat. Add vanilla, stir soda in the buttermilk. Add to egg mixture. Stir in cooled shortening and the flour mixture. Dough will be quite soft. Cover and chill at least 1 hour. Roll out to 1/2 inch thick and cut with floured cutter. Place on wax covered cookie sheet. Keep cool until ready to fry. In deep broad kettle, place about 1.5 inches cooking oil. Heat to about 360 degrees. Fry 4 or 5 doughnuts at a time, turning often. When golden brown and done, (4 or 5 minutes) remove from fat.
Showing posts with label Doughnuts. Show all posts
Showing posts with label Doughnuts. Show all posts
Saturday, November 28, 2009
Doughnuts
Makes 2 dozen
3 eggs beaten
1 c sugar, add to eggs, beat well.
2 tbsp shortening, melted. Add to sugar.
Sift together: 3 1/4 c flour, 3 tsp baking powder, 1 tsp salt, 1/2 nutmeg
Add: 1 c chilled milk and 1/2 tbsp lemon juice to egg mixture
Stir in flour mixture. Chill, roll and cut doughtnuts. Fry in deep oil at 350 F. Brown on one side, turn and brown on the other side. Don't crowd as they need lots of room. May be left plain, iced, or dipped in sugar and spice or powdered sugar.
3 eggs beaten
1 c sugar, add to eggs, beat well.
2 tbsp shortening, melted. Add to sugar.
Sift together: 3 1/4 c flour, 3 tsp baking powder, 1 tsp salt, 1/2 nutmeg
Add: 1 c chilled milk and 1/2 tbsp lemon juice to egg mixture
Stir in flour mixture. Chill, roll and cut doughtnuts. Fry in deep oil at 350 F. Brown on one side, turn and brown on the other side. Don't crowd as they need lots of room. May be left plain, iced, or dipped in sugar and spice or powdered sugar.
Cream Puffs
1 c water
1/2 c butter
1/4 tsp salt
1 c sifted all purpose flour
4 eggs, unbeaten
Bring water, butter and salt to boiling point. Add flour all at once and stir over heat until mixture leaves side of pan and forms a compact ball. Remove from heat and mix to cool mixture slightly (about 2 min) add eggs one at a time. Beat well after each addition. After last egg is added beat until mixture has a satin like sheen.
Drop 10 to 12 mounds of batter, swirling the top of each. 2 inches apart on an ungreased baking sheet. Place shelf on third guide from bottom. Bake at 375 F until browned and puffed, 45-50 minutes. Remove from oven and cut one or two slits in each puff. Return to oven for 10 minutes.
Remove from oven and cool on cake rack. Fill with whipped cream, ice cream or orange fluff frosting.
1/2 c butter
1/4 tsp salt
1 c sifted all purpose flour
4 eggs, unbeaten
Bring water, butter and salt to boiling point. Add flour all at once and stir over heat until mixture leaves side of pan and forms a compact ball. Remove from heat and mix to cool mixture slightly (about 2 min) add eggs one at a time. Beat well after each addition. After last egg is added beat until mixture has a satin like sheen.
Drop 10 to 12 mounds of batter, swirling the top of each. 2 inches apart on an ungreased baking sheet. Place shelf on third guide from bottom. Bake at 375 F until browned and puffed, 45-50 minutes. Remove from oven and cut one or two slits in each puff. Return to oven for 10 minutes.
Remove from oven and cool on cake rack. Fill with whipped cream, ice cream or orange fluff frosting.
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