Best Sunday Doughnuts
Yield
2 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 4 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable shortening
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 1.1 | l |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Cream shortening and sugar until fluffy.
Add eggs and vanilla and beat well.
Combine dry ingredients then sift together.
Add dry mixture to creamed mixture, alternating with milk.
Roll dough ½ inch thick on floured board.
Cut into rounds, and cut out centers.
Deep fry in vegetable oil, turning once, until browned.
Drain and dust with sugar.
Note: A glass works well for cutting, with a small, empty prescription pill bottle to cut the centers.
The centers can be rolled together for more doughnuts or fried as they are for doughnut holes.
