Cookbook 29, Recipe 1 (Total 60)
Is there better way to celebrate America than deep frying? I love doughnuts... I fry a batch about once or twice a year - usually timed to share with friends.
One of my favorite memories of Greatgrandma is of her her hugging an ice-cream bucket full of doughnuts. She made coffee immediately after I gave her the doughnuts, then visited while possessively hugging the bucket until the coffee was ready - then she shared. I don't think I made the best doughnuts back then but she seemed to love them.
Did I like it? I was pleasantly surprised at the lightness of these doughnuts. I don't usually make cake style doughnuts, opting instead for the lightness of yeast raised. The batter is so delicate that they turn out nicely textured doughnuts. A very nice product. I might add more nutmeg and maybe some cinnamon to the batter next time.
Recipe: With a wooden spoon beat 2.5 T soft butter with 1 cup of sugar. Beat in 2 eggs and 2 tsp vanilla. In a separate bowl combine, 3.5 cups flour, 1 tsp cream of tarter, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp nutmeg. Add to the egg mixture alternately with a mixture of 1/2 cup half and half and 1/2 cup milk. Mix with a cutting motion - not a stirring motion. When the dry ingredients are fully Incorporated dump the mixture onto a very well floured countertop - this is a very wet, sticky dough. Pat into a circle 1/2 inch thick. Fry, drain on a towel, drop in a bag with cinnamon sugar, dust off and then serve to the neighbors.
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