Doughnuts Recipe 7

Instructions Cream the butter, and add one-half sugar.

Beat egg until light, add remaining sugar, and combine mixtures.

Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll.

Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness.

Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper.

Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat.

Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once.

The fat must be kept at a uniform temperature.

If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen.