Post by chief_cook2 on Jan 8, 2004 16:29:33 GMT -6
3-1/4 cups sifted all-purpose flour 2 tsp baking powder 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg Dash salt 2 eggs 2/3 cup sugar 1 tsp vanilla 2/3 cup cream 1/4 cup melted butter/margarine 1/2 cup sugar 1/2 tsp cinnamon
Sift together flour, baking powder, 1/2 tsp cinnamon, nutmeg and salt. Set aside. In a large, separate bowl, beat eggs, 2/3 cup sugar and vanilla until thick and lemon-colored. Melt butter in saucepan, stir in cream. Add flour mixture and butter/cream mixture alternately to egg mixture, beating until just blended after each addition. Cover and chill dough about 2 hours.
Roll dough on very lightly floured surface, 3/8" thick. Cut with a floured doughnut cutter. Fry in deep, hot fat (375 degrees) until light golden brown, turning once (about 1 minute per side). Drain on paper towels. Mix 1/2 cup sugar and 1/2 tsp cinnamon in a plastic bag. While doughnuts are still warm, put in bag with cinnamon/sugar mix and shake. Makes about 20 doughnuts. And do the doughnut holes too, of course!!
NOTE: Fry in deep, hot fat at 375 degrees. If fat is too hot, doughnuts will not be cooked through; if fat is too cool, they will be fat soaked - yuck. And fry only 3-4 at a time to prevent fat from cooling down too quickly.
You can also leave these plain, roll them in powdered sugar or plain sugar or even add bunches more of spices to the sugar mixture.
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