Cranberry Doughnuts Recipe
Ingredients
| Cranberries | 3/4 Cup (16 tbs), chopped | |
| Sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Eggs | 2 | |
| Melted butter | 3 Tablespoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Sour milk | 2/3 Cup (16 tbs) | |
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| 1 tsp each, baking soda and salt | ||
| 1/2 tsp each, mace, cinnamon and nutmeg | ||
Directions
Mix first three ingredients together and set aside.
Beat eggs until thick; add butter, sugar and sour milk.
Sift the remaining ingredients together; add to egg mixture all at once, mixing until smooth.
Fold in cranberry mixture.
Chill for an hour.
Roll out on floured board to 3/8-inch thickness and cut with floured doughnut cutter.
Fry in deep hot fat at about 375F.
Drain on absorbent paper and roll in icing sugar.
Beat eggs until thick; add butter, sugar and sour milk.
Sift the remaining ingredients together; add to egg mixture all at once, mixing until smooth.
Fold in cranberry mixture.
Chill for an hour.
Roll out on floured board to 3/8-inch thickness and cut with floured doughnut cutter.
Fry in deep hot fat at about 375F.
Drain on absorbent paper and roll in icing sugar.
Chef
