Sugar Coated Sour Milk Doughnuts Recipe
Ingredients
| Flour | 4 Cup (16 tbs), sifted | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Cream of tartar | 1/2 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Crisco | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Sour milk | 1 Cup (16 tbs) | |
| Crisco for deep frying | ||
Directions
Combine the flour, baking soda, salt, nutmeg, and cream of tartar.
In large mixing bowl, cream the 3/4 cup sugar and the Crisco; beat in eggs.
Add flour mixture alternately with sour milk, beating just till blended.
Cover and chill at least 2 hours.
On floured surface, roll dough 1/2 inch thick.
Cut with floured 2 1/2-inch doughnut cutter.
Fry in deep Crisco heated to 365°F. till doughnuts are golden brown, about 2-3 minutes, turning once.
Drain on paper toweling.
Roll in granulated sugar.
In large mixing bowl, cream the 3/4 cup sugar and the Crisco; beat in eggs.
Add flour mixture alternately with sour milk, beating just till blended.
Cover and chill at least 2 hours.
On floured surface, roll dough 1/2 inch thick.
Cut with floured 2 1/2-inch doughnut cutter.
Fry in deep Crisco heated to 365°F. till doughnuts are golden brown, about 2-3 minutes, turning once.
Drain on paper toweling.
Roll in granulated sugar.
Chef
