Cake Doughnuts (Crocker)

CAKE DOUGHNUTS (CROCKER)

24 Preparation Time :

Categories : Snacks

Amount Measure Ingredient -- Preparation Method -- -- --

Vegetable oil

3 1/3 c All-purpose flour*

1 c Sugar

3/4 c Milk

2 tb Shortening

3 ts Baking powder

1/2 ts Salt

1/2 ts Ground cinnamon

1/4 ts Ground nutmeg

2 Eggs

2 to 3 inches 375F Beat

cups of the flour and the remaining ingredients in 1 1/2-quart bowl on low

speed, scraping bowl constantly, 30 seconds. Beat on medium speed,

scraping bowl occasionally, 2 minutes. Stir in remaining flour.

Turn the dough onto generously floured cloth-covered board; roll around

lightly to coat with flour. Gently roll 3/8 inch thick Cut with floured

doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn

1 to

minutes on each side. Remove carefully from oil (do not prick surfaces);

drain. Serve plain or shake one at a time in a bag with powdered sugar.

2 dozen doughnuts;

150 calories per doughnut. *If using self rising

flour; omit babng powder and salt. Buttermilk Doughnuts: Do not use

self rising flour. Substitute buttermilk for the milk. Decrease baking

2 ts and beat in

1 ts baking soda. NOTE: Hot fat cools

somewhat when foods are dropped into it. While foods are frying,

370F to

380F. If fat is too hot, foods

brown before they are cooked through; if too cool, foods become

grease-soaked. A deep-fat thermometer is a good investment; checking it

helps maintain a constant temperature. Do not use a candy thermometer for deep-fat fiying as it does not register high enough. Source: Betty

Crocker's Cookbook, 6th Edition - - - - - - - - - - - - - - - - - -