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Sweet Milk Doughnuts Recipe

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This recipe for Sweet Milk Doughnuts, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cook
Added: Tuesday, August 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Heat deep fryer to 370°.

Directions:
Directions:
USING MIXER BEAT:
2 eggs

ADD SLOWLY, BEATING CONSTANTLY:
1 c. sugar

STIR IN:
1 c. milk
4 tbsp. melted margarine

SIFT TOGETHER (in separate bowl):
4 c. flour
4 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg (optional)

MIX TOGETHER THE TWO MIXTURES. PAT THE DOUGH OUT ON A COOKIE SHEET LINED WITH WAX PAPER AND CHILL IN THE FREEZER FOR ABOUT 10 TO 15 MIN.

LIGHTLY FLOUR YOUR CLEAN COUNTER. PAT OUT THE DOUGH SO IT IS NO MORE THAN 1/2 INCH THICK.

CUT OUT DOUGHNUTS WITH CUTTERS. LET THEM SIT AND DRY FOR 10 MIN. SO THEY WILL ABSORB LESS GREASE WHEN THEY ARE FRIED. GET AS MUCH FLOUR OFF THEM AS YOU CAN BEFORE FRYING SO THE OIL DOESN’T GET GUNKED UP.

ONE AT A TIME, LOWER EACH DOUGHNUT INTO THE HOT FAT USING A LARGE FORK OR SLOTTED SPOON AT 15-SECOND INTERVALS. PUT NO MORE THAN 4 OR 5 AT A TIME IN THE FRYER. TURN EACH OVER AS SOON AS IT IS LIGHTLY BROWN ON ONE SIDE. REMOVE WITH YOUR FORK WHEN DONE AND PLACE ON A PLATE THAT IS LINED WITH PAPER TOWELS—4 LAYERS. KEEP ADDING DOUGHNUTS AND REMOVING THEM LIKE AN ASSEMBLY LINE SO THE OIL DOESN’T CHANGE TEMPERATURE. IF THEY GET TOO DARK TOO FAST, TURN THE OIL DOWN 5 DEGREES. IF THEY ARE TAKING TOO LONG AND LOOK GREASY, TURN UP 5 DEGREES.

COOL A LITTLE AND DUST WITH POWDERED SUGAR, OR CINNAMON SUGAR, OR PLAIN.

 

 

 

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