Sunday, November 27, 2011
Unlike raised donuts, which are best eaten within a few hours of making, these will keep a few days.
My mother used to make these a lot when I was growing up.
You will need: either a deep fryer filled with cooking oil or a wide pan with 2"-3" of cooking oil heated to 375 degrees Fahrenheit.
You will also need a donut cutter. If you don't have one and don't want to buy one, you can use a a 15 oz can that has been washed out and has both ends cut off. For the donut holes, use a plastic bottle cap- about the size of a soda pop cap.
3-1/3 cups flour
1 cup sugar
3/4 cup milk
2 Tablespoons butter or shortening
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
In a mixing bowl, put 1-1/2 cups of the flour along with the butter, eggs, milk, cinnamon, nutmeg, baking powder, sugar, and salt.
Beat well and scrape the sides of the bowl.
Mix for another couple of minutes.
Add the rest of the flour.
Start to preheat your oil.
Flour a counter or board really well.
Dump the dough out onto the counter and flour the dough.
If the dough is really sticky and soft, work in some flour. Maybe a 1/2 cup or less.
Pat or roll the dough out to about 3/8" thick.
Dip your donut cutter into flour and cut out donuts. Reroll as needed to use up the dough.
Carefully slide the donuts into the oil.
Cook the donuts 1-1/2 minutes per side.
The donut holes tend to float up and flip over so they won't need turned.
The donuts float up, but do need turned.
You can do about 3 or 4 donuts at a time.
You can do 6-8 donut holes at a time.
More than that will lower the temperature of the cooking oil.
Drain the donuts and holes on a paper towel.
After you have let them drain and cool slightly, you can eat them or coat with powdered sugar, sugar, or cinnamon sugar.
To coat, put the coating in a container with lid and add a few donuts.
Cover and shake.
Remove and repeat with the rest of the donuts and holes.
You will get 16-18 donuts. And, that many holes of course.