Directions: |
Directions:Sift together 3½ c if the flour, baking powder, spices and salt. Work shortening with a spoon until fluffy and creamy, then add sugar gradually, while beating with a spoon until light. Add eggs and beat well with a spoon. Add the sifted flour mixture alternatively with the milk, blending well with a spoon after each addition. Add enough of the remaining ½ c flour to make a soft dough that is easily handled. Chill 1 hour or longer, in the refrigerator. (If desired, the dough may be held in the refrigerator for as long as 2 days, and then fried up as needed.) Roll or pat dough on a floured board to ½" thickness, then cut out with a floured doughnut cutter. Form the trimmings of dough and the centers into a ball, then roll out and cut as before.
Fry, turning once, until golden brown on both sides, and done, (it takes about 3-5 minutes per batch) in deep fat or salad oil heated to 370º, or until a cube of day old bread browns in 60 seconds. Fry only as many doughnuts at one time as can float easily on the surface of the fat - usually about 4. Remove from the fat by inserting a fork through each hole, hold over the fat a second, then drain on crumpled paper toweling. Serve as is or dust with granulated or powedered sugar, or granulated sugar with a little cinnamon added. This is easy to do, if you shake the doughnuts a few at a time in a paper bag containing the sugar. |
This recipe for Sweet Milk Doughnuts is from