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Butter milk Donuts Recipe

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This recipe for Butter milk Donuts, by , is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Forget


3 + 1/3 cups gold medal flour
1 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1/2 tsp. Cinnamon
1/4 tsp. nutmeg
2 tbsp. Shortening
2 eggs
3/4 cup butter milk

Heat or fat (3 - 4 inches) to 375 F. in deep fryer or kettle.

Measure 1 + 1/2 cups flour and the remaining ingredients into a large mixing bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 + 1/2 minutes on medium speed, scraping the bowl occasionally.
Stir in the remaining flour.

Turn dough into well-floured cloth covered board; roll around lightly to cover with flour. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot fat. Turn them as they rise to the surface. Fry 2-3 minutes or until golden brown on both sides. Carefully remove from fat. Do not prick the surface. Drain. Serve plain, sugared or frosted.

Personal Notes:
Personal Notes:
Deep fat frying tips. The right temperature of fat is so important for tender, light doughnuts. If too hot, doughnuts drown before they cook through; if too cool, they become grease-soaked.
To test temperature without a thermometer, drop a bread cube into the fat. At 375 F., it should Brown in 60 seconds.




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