Sour Milk Doughnuts
Sour Milk Doughnuts recipe
Yield
24 servingsPrep
20 minCook
20 minReady
100 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
nutmeg
freshly grated |
|
| ½ | teaspoon |
ginger
|
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
lard
melted for deep frying |
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour milk
or buttermilk |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
nutmeg
freshly grated |
|
| 2.5 | ml |
ginger
|
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
lard
melted for deep frying |
|
| 2 | large |
eggs
|
|
| 237 | ml |
sour milk
or buttermilk |
Directions
Sift dry ingredients (except sugar) three times.
Cream sugar and lard well, add the eggs, and beat with an electric mixer.
Add milk to egg mixture and beat well.
Add sifted dry ingredients all at once and mix well.
Cover and chill for 1 hour.
Divide dough into 2 parts and roll on a floured board to ½ inch thickness; cut with doughnut cutter.
Melt lard in deep fryer and heat to 375℉ (190℃).
Fry doughnuts quickly, turning as soon as they come to the top (do not crowd kettle).
Cook to golden brown.
Roll in granulated sugar while still hot if desired.
Lard may be strained, covered, stored in refrigerator, and used again for frying.
Makes about 2 dozen doughnuts.
