Homemade Doughnuts Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Nutmeg | 2 Teaspoon | |
| Cream of tartar | 1 Teaspoon | |
| Eggs | 2 | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 1-1/4 cups soured milk or buttermilk 300 mL | ||
| 1 tbsp butter, melted 15 mL | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Cinnamon sugar or icing sugar | ||
Directions
In bowl, sift together flour, baking soda, salt, nutmeg and cream of tartar.
In large bowl, beat eggs until thickened and pale; gradually beat in sugar.
Stir in milk and butter.
Gradually stir in flour mixture, blending until almost smooth and adding up to 1 cup (250 mL) more flour if necessary to make soft ball that is not as stiff as pie dough.
Refrigerate for 1 to 2 hours or until firm enough to roll.
On lightly floured surface, roll out dough to 1/4 inch (5 mm) thickness.
Using 3 inch (8 cm) round floured doughnut or cookie cutter for ring and 1/2 inch (1 cm) cutter for center, cut into rounds.
Save centers.
In deep fryer, heat vegetable oil until thermometer reaches 365°F (185°C) or when 1 inch (2.5 cm) cube of white bread turns golden in 50 seconds.
Deep fry doughnuts, a few at a time to avoid crowding, for 3 minutes or until golden.
Remove to rack; dunk in cinnamon sugar to coat.
Serve warm.
In large bowl, beat eggs until thickened and pale; gradually beat in sugar.
Stir in milk and butter.
Gradually stir in flour mixture, blending until almost smooth and adding up to 1 cup (250 mL) more flour if necessary to make soft ball that is not as stiff as pie dough.
Refrigerate for 1 to 2 hours or until firm enough to roll.
On lightly floured surface, roll out dough to 1/4 inch (5 mm) thickness.
Using 3 inch (8 cm) round floured doughnut or cookie cutter for ring and 1/2 inch (1 cm) cutter for center, cut into rounds.
Save centers.
In deep fryer, heat vegetable oil until thermometer reaches 365°F (185°C) or when 1 inch (2.5 cm) cube of white bread turns golden in 50 seconds.
Deep fry doughnuts, a few at a time to avoid crowding, for 3 minutes or until golden.
Remove to rack; dunk in cinnamon sugar to coat.
Serve warm.
Chef
