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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 24 |
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This pre-1940's recipe is included in Chef Ain't B's Grandma's Wartime Edition Cookbook . I am the proud owner of my mother-in-law's donut maker to help me to shape these correctly. It's actually a Ron Popeil product, believe it or not! Read more ! Ingredients:
2 tablespoons fat |
1 cup sugar |
1 large egg, beaten |
1 cup milk |
4 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon cinnamon or nutmeg (i may try 1/4 of each!) |
3 to 4 cups all purpose flour (to make a soft dough) |
Directions:
1. Cream fat.
2. Add sugar.
3. Add milk and well-beaten egg.
4. Add 3 cups flour mixed and sifted with dry ingredients.
5. Add flour until dough is just stiff enough to roll.
6. Toss 1/3 of the dough onto a lightly floured board.
7. Knead slightly until smooth.
8. Roll dough to 1/2 thickness.
9. Cut dough with floured donut cutter.
10. Fry in deep fat about 2 minutes.
11. They should rise to the top quickly.
12. Brown one side and turn donut to brown opposite side.
13. TURN BUT ONCE.
14. Drain over fat and then on absorbent paper.
15. Repeat with remaining dough.
16. When partly cooled, sprinkle with powdered sugar, if desired.
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